Shrimp Scampi With Linguine (Printable)

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

# 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 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 rest.
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 about 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer. Cook for 1–2 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 2–3 minutes to reduce slightly.
06 - Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and combined.
07 - Return the cooked shrimp with any juices to the skillet, along with lemon zest and half the parsley. Toss to coat.
08 - Add the drained linguine and toss well to combine, adding reserved pasta water a splash at a time if needed for a silky sauce. Taste and adjust seasoning.
09 - Serve immediately, garnished with the remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It tastes like a special occasion but comes together faster than most takeout orders.
  • The garlicky, buttery sauce clings to every strand of pasta and makes you want to lick the plate.
  • You probably have most of the ingredients already, and the shrimp cook in minutes.
  • It's impressive enough for guests but easy enough for a Tuesday night when you're too tired to think.
02 -
  • Don't overcook the shrimp, they go from tender to rubbery in seconds, so pull them out as soon as they turn opaque.
  • Reserve that pasta water before you drain, it's the only thing that will bring the sauce together without making it greasy.
  • Use a large enough skillet so the shrimp can cook in a single layer, crowding them will make them steam instead of sear.
03 -
  • Mince the garlic by hand instead of using a press, it distributes more evenly and tastes sweeter.
  • If your shrimp release a lot of liquid, pour it off before deglazing so the sauce doesn't get watery.
  • Warm your serving plates in the oven for a minute, it keeps the pasta hot longer and feels like a fancy touch.
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