Shrimp Scampi With Linguine

The smell of garlic hitting warm butter still takes me straight back to a tiny kitchen in Boston, where a friend taught me that the best weeknight dinners don't need hours of prep. She tossed shrimp into a skillet with wine and lemon, and within twenty minutes, we were twirling linguine like we'd ordered from a trattoria. I've made this dish dozens of times since, and it never loses that effortless magic. It's the kind of recipe that makes you feel like a better cook than you are.

I once made this for my sister after a long day at work, and she sat at the counter watching me cook, glass of wine in hand. When I tossed the shrimp back into the sauce with the lemon zest, the whole kitchen smelled like summer by the sea. She said it tasted better than the version we'd had at an Italian restaurant the week before. That's when I realized this recipe wasn't just easy, it was genuinely good.

Ingredients

• Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy, and pat them dry before cooking so they sear instead of steam.
• Linguine: The flat shape holds onto the buttery sauce better than round pasta, but spaghetti or fettuccine work beautifully too.
• Unsalted butter: Using unsalted lets you control the seasoning, and the richness it adds to the sauce is irreplaceable.
• Extra-virgin olive oil: Mixing it with butter keeps the fat from burning and adds a fruity depth to the garlic.
• Garlic, finely minced: Fresh garlic is non-negotiable here, it blooms in the butter and becomes sweet and fragrant, not sharp.
• Red pepper flakes: Just a pinch adds warmth without heat, but skip it if you prefer things mild.
• Lemon zest and juice: The zest brings bright, floral notes while the juice cuts through the richness and makes everything sing.
• Fresh parsley, chopped: It's not just a garnish, it adds a grassy freshness that balances the butter and wine.
• Dry white wine: Use something you'd actually drink, like Pinot Grigio or Sauvignon Blanc, it deglazes the pan and builds the sauce.
• Salt and black pepper: Season the shrimp and taste the sauce before serving, a little extra salt can make all the difference.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook the linguine until it still has a slight bite. Don't forget to scoop out half a cup of that starchy pasta water before draining, it's your secret weapon for a silky sauce.

Prep the shrimp:

Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear beautifully and won't make the pan watery.

Sauté the garlic:

Melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat, then add the garlic and red pepper flakes. Let it sizzle for about a minute until your kitchen smells incredible, but pull it off the heat before it browns.

Cook the shrimp:

Lay the shrimp in a single layer in the skillet and let them cook undisturbed for a minute or two on each side until they turn pink and opaque. Move them to a plate so they don't overcook while you build the sauce.

Deglaze with wine and lemon:

Pour in the white wine and lemon juice, scraping up any tasty browned bits stuck to the pan. Let it simmer and reduce for a few minutes until it smells bright and concentrated.

Finish the sauce:

Stir in the remaining butter and olive oil, swirling the pan until everything melts together into a glossy, golden sauce.

Toss with shrimp and zest:

Return the shrimp and any juices to the skillet, then add the lemon zest and half the parsley. Toss everything together so the shrimp get coated in that buttery, garlicky goodness.

Combine with pasta:

Add the drained linguine to the skillet and toss well, adding splashes of reserved pasta water until the sauce clings to every strand. Taste and adjust the salt and pepper.

Serve immediately:

Divide among plates, top with the remaining parsley, and serve with lemon wedges on the side for squeezing.

Save

One night I made this for a small dinner party, and everyone went quiet after the first bite. My friend looked up and said it reminded her of a meal she had in Positano years ago. I didn't tell her it took me less time to make than it took her to set the table.

Choosing the Right Wine

I used to grab whatever white wine was on sale, but I learned the hard way that the wine you cook with matters. A crisp, dry white like Pinot Grigio or Sauvignon Blanc adds brightness without sweetness, and you'll want to drink the rest with dinner anyway. Avoid anything labeled cooking wine, it's loaded with salt and tastes flat.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've stirred in halved cherry tomatoes with the garlic for bursts of sweetness, and once I added a handful of baby spinach at the end because it needed using up. Both times, it turned out even better than the original. Don't be afraid to play with it.

Serving and Pairing

I like to serve this straight from the skillet, family style, with crusty bread on the side for mopping up the sauce. A simple green salad with lemon vinaigrette balances the richness, and a chilled glass of the same wine you cooked with ties everything together.

• Leftovers reheat surprisingly well, just add a splash of water or broth to loosen the sauce.
• If you want to stretch it further, toss in extra pasta or serve it over rice.
• Garnish with extra lemon zest or a drizzle of good olive oil for a restaurant finish.

Save

This dish has become my go-to when I want something that feels special without the stress. Every time I make it, I'm reminded that the best meals don't need to be complicated, they just need to taste like you care.

Recipe Questions & Answers

→ 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 should I use?

Use a dry white wine you'd enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or dry Vermouth. Avoid sweet wines as they'll alter the savory balance of the sauce.

→ How do I prevent the garlic from burning?

Keep the heat at medium and sauté the garlic for only about 1 minute until fragrant. Stir constantly and add the shrimp promptly. Burnt garlic will taste bitter and overpower the delicate flavors.

→ 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 measure seasonings—then cook everything just before serving.

→ What pasta alternatives work well?

Spaghetti, fettuccine, or angel hair pasta make excellent substitutes. For gluten-free options, use your favorite gluten-free pasta variety and cook according to package directions.

→ Why should I reserve pasta water?

Pasta water contains starch that helps create a silky, cohesive sauce that clings beautifully to the noodles. Add it gradually if your sauce seems too thick or dry.