Shrimp Scampi With Linguine (Print)

Succulent shrimp in garlic white wine butter sauce served over linguine with fresh lemon and parsley.

# What you'll 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 freshly squeezed lemon juice
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Lemon wedges for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup pasta water and drain remaining water.
02 - Pat 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 garlic and red pepper flakes, sauté for 1 minute until fragrant without browning.
04 - Add shrimp in a single layer to the skillet. Cook 1 to 2 minutes per side until opaque and pink. Transfer shrimp to a plate.
05 - Pour wine and lemon juice into the skillet, scraping up browned bits from the bottom. Simmer for 2 to 3 minutes until slightly reduced.
06 - Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce, stirring until melted and fully incorporated.
07 - Return cooked shrimp with accumulated juices to the skillet. Add lemon zest and half the parsley, tossing to coat evenly.
08 - Add drained linguine to the skillet and toss well. Add reserved pasta water gradually as needed to achieve a silky sauce consistency. Taste and adjust seasoning.
09 - Divide onto serving plates immediately. Garnish with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It tastes like a special occasion but comes together faster than most people can set the table.
  • The buttery, garlicky sauce clings to every strand of pasta in a way that feels almost indulgent.
  • You probably already have most of these ingredients, which means spontaneous weeknight elegance is always within reach.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce cling and creates a silky texture that plain water or broth can't achieve.
  • Overcooking shrimp by even a minute turns them into little erasers, so pull them off heat the moment they turn opaque and let the residual heat finish the job.
03 -
  • Always start your pasta water before you do anything else, timing is everything and you want the linguine ready the moment the sauce comes together.
  • Use a skillet large enough to toss the pasta in later, because transferring everything to a separate pot means you lose all those gorgeous pan drippings that make the sauce sing.
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