Shrimp Scampi With Linguine (Printable)

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

# Ingredient list:

→ 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 Make It:

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 remaining water.
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 about 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer to the skillet. Cook for 1 to 2 minutes on each side until just opaque and pink. Remove shrimp to a plate and set aside.
05 - Pour the white wine and lemon juice into the skillet, scraping up any browned bits. Bring to a simmer and let 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 with any accumulated juices to the skillet. Add lemon zest and half the parsley. Toss to coat evenly.
08 - Add the drained linguine to the skillet and toss well to combine. Add reserved pasta water a splash at a time if needed to achieve a silky sauce consistency. Taste and adjust seasoning as needed.
09 - Serve immediately, garnished with the remaining parsley and lemon wedges on the side.

# Expert Suggestions:

01 -
  • It tastes like an expensive restaurant dish but comes together faster than ordering takeout.
  • The buttery, garlicky sauce clings to every strand of pasta and makes you want to lick the plate.
  • You can double it easily when unexpected guests show up, and it still feels special.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of sliding off the noodles into a puddle at the bottom of the bowl.
  • Pull the shrimp from the heat the moment they turn opaque, they'll keep cooking in the residual heat and if you leave them in too long they turn chewy and sad.
03 -
  • Use a large skillet so the shrimp have room to sear properly, crowding them in a small pan will make them steam and you'll lose that golden edge.
  • Taste the sauce before adding the pasta and adjust the lemon, salt, or butter then, because once the noodles are in it's harder to fix.
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