Shrimp Scampi With Linguine

The smell of garlic hitting warm butter still makes me stop whatever I'm doing in the kitchen. I'd ordered shrimp scampi at a tiny trattoria years ago and couldn't stop thinking about it for weeks. When I finally tried making it at home, I was shocked at how quickly it came together. The hardest part was not eating half the shrimp straight from the pan. Now it's my go-to when I want something that feels special but doesn't require hours of prep.

I made this for my sister's birthday dinner last spring, and she still brings it up every time we talk about food. She'd had a long week and just wanted comfort, not fuss. Watching her twirl that first bite of linguine and close her eyes was all the validation I needed. Sometimes the best meals aren't the complicated ones. They're the ones that show up right when someone needs them.

Ingredients

• Large shrimp, peeled and deveined (1 pound): Look for shrimp that smell like the ocean, not fishy or sharp, and pat them bone dry before cooking so they get a nice sear instead of steaming in their own moisture.
• Linguine (12 ounces): The flat shape holds onto sauce better than spaghetti, and cooking it just shy of al dente means it finishes perfectly when tossed in the pan with the shrimp and sauce.
• Unsalted butter (4 tablespoons): Unsalted gives you control over the seasoning, and using it in two stages keeps the sauce from breaking while adding richness at just the right moments.
• Extra-virgin olive oil (3 tablespoons): Mixing it with butter raises the smoke point and adds a fruity depth that butter alone can't achieve.
• Garlic, finely minced (5 cloves): Fresh garlic is non-negotiable here; jarred stuff turns bitter and muddy when you need that sweet, fragrant punch.
• Red pepper flakes (1/4 teaspoon, optional): Just a pinch wakes up the whole dish without making it spicy, though you can skip it if you're cooking for kids or anyone heat-shy.
• Lemon zest (from 1 lemon): The zest carries all the bright, floral oils that juice alone can't give you, so don't skip it even if you're tempted.
• Fresh parsley, chopped (1/4 cup): Flat-leaf parsley tastes more vibrant than curly and doesn't wilt into sad little strings when tossed with hot pasta.
• Dry white wine (1/2 cup): Use something you'd actually drink, like Pinot Grigio or Sauvignon Blanc, because cooking doesn't hide cheap, sour wine.
• Freshly squeezed lemon juice (2 tablespoons): Bottled lemon juice tastes flat and metallic; a real lemon takes ten seconds to squeeze and makes all the difference.
• Salt and freshly ground black pepper: Season in layers as you cook, tasting as you go, because the pasta water, wine, and butter all contribute salt in different ways.
• Lemon wedges, for serving: A final squeeze at the table lets everyone adjust the brightness to their own taste.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine according to package directions until al dente. Before draining, scoop out half a cup of the starchy pasta water and set it aside; it's your secret weapon for making the sauce cling.

Prep the shrimp:

Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Wet shrimp will steam instead of sear, and you want that golden edge.

Start the aromatics:

In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil, then add the garlic and red pepper flakes if using. Sauté for about a minute, stirring constantly, until the garlic smells sweet and toasty but hasn't started to brown.

Sear the shrimp:

Lay the shrimp in a single layer in the skillet and cook for 1 to 2 minutes per side, just until they turn opaque and pink. Remove them to a plate; they'll finish cooking later and you don't want them rubbery.

Build the sauce:

Pour the white wine and lemon juice into the skillet, scraping up all those flavorful browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes until it reduces slightly and smells bright and winey.

Enrich and emulsify:

Stir in the remaining 2 tablespoons of butter and 1 tablespoon of olive oil, swirling the pan until everything melts together into a glossy, unified sauce.

Reunite shrimp and sauce:

Return the shrimp and any juices from the plate to the skillet, then toss in the lemon zest and half the parsley. Stir gently to coat everything in that buttery, garlicky goodness.

Toss the pasta:

Add the drained linguine to the skillet and toss well, adding splashes of reserved pasta water as needed to create a silky sauce that coats every strand. Taste and adjust the salt and pepper.

Serve:

Plate immediately, garnished with the remaining parsley and lemon wedges on the side for squeezing.

Save

One rainy Tuesday, I made this for myself after a frustrating day and ate it standing at the counter, twirling forkfuls straight from the pan. There was something about the lemon and garlic that cleared my head and reminded me that good food doesn't need an occasion. Sometimes it's enough just to feed yourself well. That night, shrimp scampi stopped being a dinner party dish and became something I make whenever I need a reset.

Choosing Your Shrimp

I used to buy whatever shrimp was on sale until I realized the difference fresh, high-quality shrimp makes. Look for shrimp that are firm, translucent, and smell clean like the sea. Avoid anything with black spots, a strong ammonia smell, or a slimy texture. If you can find wild-caught, even better, though good frozen shrimp thawed properly works beautifully. I keep a bag in the freezer and thaw them in the fridge overnight or under cold running water in a pinch.

Wine Matters More Than You Think

I learned this the hard way after using a bottle of cooking wine I found in the back of the pantry. The sauce tasted sour and flat, and no amount of butter could save it. Now I use the same white wine I'd pour in a glass, usually a crisp Sauvignon Blanc or Pinot Grigio. You don't need an expensive bottle, just something clean and dry. If you don't drink wine, a splash of chicken broth with extra lemon juice works in a pinch, though you'll miss some of that acidity and depth.

Making It Your Own

Once you've made this a few times, it becomes a template you can riff on endlessly. I've added halved cherry tomatoes for sweetness, tossed in baby spinach at the end for color, and stirred in a spoonful of cream when I wanted something richer. Sometimes I swap the linguine for spaghetti or even use gluten-free pasta for friends with dietary needs.

• Toss in a handful of cherry tomatoes with the garlic for bursts of sweetness.
• Stir in a few handfuls of fresh spinach or arugula right before serving for color and a peppery bite.
• Finish with a spoonful of heavy cream if you want a richer, more luxurious sauce.

Save

This dish has become one of those recipes I return to when I want to remember why I love cooking in the first place. It's quick, it's forgiving, and it never fails to make people happy. I hope it does the same for you.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water, then pat them thoroughly dry with paper towels before cooking to ensure proper browning.

→ What type of white wine is best for shrimp scampi?

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Choose something you'd enjoy drinking, as the flavor concentrates during cooking. Avoid sweet or heavily oaked wines.

→ How do I prevent the garlic from burning?

Cook the garlic over medium heat for just 1 minute until fragrant. Stir constantly and add the shrimp immediately once aromatic. Burned garlic turns bitter, so watch it closely during this crucial step.

→ Can I make this ahead of time?

This dish is best served immediately for optimal texture and flavor. However, you can prep ingredients in advance—peel shrimp, mince garlic, and chop parsley—then cook everything just before serving.

→ What should I serve alongside shrimp scampi?

A crisp green salad with lemon vinaigrette and crusty garlic bread complement this dish beautifully. The bread is perfect for soaking up the delicious butter and wine sauce.

→ Why reserve pasta water?

The starchy pasta water helps create a silky, cohesive sauce that clings to the linguine. Add it gradually if your sauce seems too thick or dry, transforming it into a glossy, restaurant-quality finish.