Shrimp Scampi With Linguine (Printable)

Succulent shrimp in garlic butter white wine sauce over linguine, finished with lemon and fresh parsley.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces linguine

→ Aromatics and 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

# 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 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, sautéing for approximately 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer and cook for 1 to 2 minutes on each side until just opaque and pink. Transfer to a plate and set aside.
05 - Pour the white wine and lemon juice into the skillet. Bring to a simmer, scraping up any browned bits from the pan. 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 incorporated.
07 - Return the cooked shrimp with any accumulated juices to the skillet, along with lemon zest and half the parsley. Toss to coat evenly.
08 - Add the drained linguine and toss well to combine, adding reserved pasta water a splash at a time if needed to achieve a silky sauce consistency. Taste and adjust seasoning as necessary.
09 - Divide among serving plates and serve immediately, garnished with the remaining parsley and lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but you'll be eating in under 30 minutes.
  • The sauce clings to every strand of pasta and coats each shrimp with buttery, garlicky goodness.
  • It's fancy enough for company but forgiving enough that you can make it half distracted.
  • Leftovers reheat surprisingly well if you add a splash of water or broth to bring the sauce back.
02 -
  • Don't skip reserving the pasta water. I forgot once and had to add plain water, and the sauce never came together the same way.
  • Pull the shrimp off the heat early. They'll finish cooking in the residual heat and when you toss them back in the sauce.
  • Taste the sauce before adding the pasta. You can always add more lemon juice, salt, or butter, but you can't take it back.
03 -
  • Use a large skillet so the shrimp have room to sear instead of steam. Crowding the pan makes them soggy.
  • Zest the lemon before you juice it. It's nearly impossible to zest a juiced lemon, and I've tried.
  • If you're serving this for guests, you can prep the shrimp and mince the garlic ahead of time. Everything else comes together so fast you'll want to cook it right before eating.
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