Shrimp Scampi With Linguine (Printable)

Tender shrimp in garlicky white wine butter sauce over linguine with bright lemon and parsley. Ready in 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 freshly squeezed lemon juice
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Lemon wedges for serving

# How-To:

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 garlic and red pepper flakes, sauté for approximately 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer. 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 wine and lemon juice into the skillet. Bring to a simmer, scraping up any browned bits. 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 and toss thoroughly 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 - Divide among serving bowls and serve immediately, garnished with remaining parsley and lemon wedges.

# Insider Tips:

01 -
  • It comes together faster than delivery and tastes like you ordered from an upscale Italian spot.
  • The garlic butter sauce clings to every strand of pasta in the most satisfying way.
  • You can tweak the heat and lemon to match your mood without ruining anything.
  • Cleanup is shockingly easy for something this rich and flavorful.
02 -
  • Don't skip reserving pasta water. It's the secret to a sauce that actually sticks instead of sliding off into a puddle.
  • Remove the shrimp early. They'll finish cooking when you toss them back in, and overcooked shrimp turn into little erasers.
  • Use medium heat for the garlic. High heat will burn it in seconds, and burnt garlic tastes bitter and ruins the whole dish.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils spray into the sauce.
  • If your sauce breaks or looks greasy, whisk in a spoonful of pasta water off the heat to bring it back together.
  • Taste a piece of shrimp before plating. If it's bland, the whole dish will be, so adjust your seasoning before serving.
  • Cook your garlic just until you can smell it. The moment it turns golden, add the shrimp or it will burn.
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