Shrimp Scampi With Linguine (Printable)

Tender shrimp in garlic butter wine sauce over linguine, brightened with lemon and parsley in just 30 minutes.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces linguine

→ Aromatics & Flavorings

03 - 4 tablespoons unsalted butter
04 - 3 tablespoons extra-virgin olive oil
05 - 5 cloves garlic, finely minced
06 - 1/4 teaspoon red pepper flakes
07 - Zest of 1 lemon
08 - 1/4 cup fresh parsley, chopped

→ Sauce

09 - 1/2 cup dry white wine
10 - 2 tablespoons fresh lemon juice
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Lemon wedges for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the remainder.
02 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add the minced garlic and red pepper flakes, sautéing for approximately 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer and cook for 1 to 2 minutes on each side until just opaque and pink. Transfer shrimp to a plate and set aside.
05 - Pour the white wine and lemon juice into the skillet. Bring to a simmer while scraping up any browned bits from the bottom. Allow to cook for 2 to 3 minutes to reduce slightly.
06 - Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and fully combined.
07 - Return the cooked shrimp and any accumulated juices to the skillet. Add the lemon zest and half of the parsley. Toss to coat evenly.
08 - Add the drained linguine and toss thoroughly to combine. Add reserved pasta water in small increments as needed to achieve a silky sauce consistency. Taste and adjust seasoning with salt and pepper.
09 - Serve immediately, garnished with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but costs a fraction and takes thirty minutes start to finish.
  • The garlicky, buttery sauce clings to every strand of pasta in the most satisfying way.
  • You can have everything prepped during the time it takes for the pasta water to boil.
  • Leftovers reheat surprisingly well with a splash of white wine or chicken broth.
02 -
  • Don't skip reserving pasta water; its starch is what makes the sauce creamy and cohesive instead of greasy and broken.
  • Overcooking shrimp turns them into little erasers, so pull them off the heat the moment they turn opaque.
  • If your garlic burns, start over; bitter garlic will ruin the whole dish and there's no coming back from it.
  • Use a skillet large enough to toss the pasta without crowding, or the noodles will clump and the sauce won't distribute evenly.
03 -
  • Toast the red pepper flakes in the oil for a few seconds before adding garlic to bloom their heat and flavor.
  • If your sauce looks greasy instead of glossy, whisk in a tablespoon of pasta water off the heat to bring it back together.
  • Grate the lemon zest before you juice it; trying to zest a squeezed lemon is a lesson in frustration.
  • Serve this straight from the skillet at the table for a casual, communal feel that makes weeknight dinners special.
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