Shrimp Scampi With Linguine (Print Version)

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 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 approximately 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 opaque and pink. Transfer the cooked shrimp to a plate.
05 - Pour the wine and lemon juice into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and 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 completely melted and combined.
07 - Return the cooked shrimp along with any accumulated juices to the skillet. Add the lemon zest and half the fresh parsley. Toss thoroughly to coat.
08 - Add the drained linguine to the skillet and toss well to combine. Add reserved pasta water in small increments as needed to achieve a silky sauce consistency. Taste and adjust seasoning with salt and pepper.
09 - Transfer immediately to serving bowls. Garnish with remaining fresh parsley and lemon wedges.

# Expert Hints:

01 -
  • It tastes like a restaurant splurge but comes together faster than ordering takeout.
  • The sauce clings to every strand of pasta, delivering butter, garlic, and bright lemon in perfect balance.
  • You can adjust the heat, the wine, and the herbs without breaking anything.
  • It turns a pound of shrimp into something that feels like a celebration.
02 -
  • Do not walk away from the garlic, it goes from fragrant to burnt in seconds and will ruin the whole sauce.
  • Reserve that pasta water before you drain, the starch in it helps the sauce cling to every strand and brings everything together.
  • Pull the shrimp off the heat when they're just barely opaque, they'll keep cooking in the residual heat and turn rubbery if you leave them too long.
03 -
  • Use a large skillet so the shrimp have room to sear without crowding, if they're piled up they'll steam and turn gray instead of golden.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the noodles will absorb some of that flavor.
  • Serve this immediately, the pasta will soak up the sauce as it sits and you'll lose that glossy, restaurant-quality finish.
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