Shrimp Scampi With Linguine (Printable)

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

# What You’ll 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain remainder.
02 - Pat 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 minced garlic and red pepper flakes, sauté for approximately 1 minute until fragrant but not browned.
04 - Add shrimp in a single layer to the skillet. Cook 1 to 2 minutes per side until just opaque and pink. Transfer to a plate.
05 - Pour white wine and lemon juice into the skillet, scraping up browned bits. Simmer for 2 to 3 minutes to reduce slightly.
06 - Stir in remaining 2 tablespoons butter and 1 tablespoon olive oil until fully melted and incorporated.
07 - Return cooked shrimp with any accumulated juices to the skillet. Add lemon zest and half the parsley. Toss to coat evenly.
08 - Add drained linguine to the skillet and toss thoroughly. Add reserved pasta water in small amounts as needed to achieve a silky consistency. Taste and adjust seasoning.
09 - Transfer to serving plates immediately. Garnish with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but comes together faster than ordering takeout.
  • The lemony garlic butter sauce clings to every strand of pasta in the most satisfying way.
  • You can make it look impressive without breaking a sweat, perfect for when someone unexpected stays for dinner.
02 -
  • Don't skip reserving the pasta water; I forgot once and the sauce broke instead of coming together smoothly.
  • Pull the shrimp early, they'll finish cooking in the residual heat and stay tender instead of turning rubbery.
  • If your wine reduces too much and tastes harsh, a splash of pasta water will mellow it right out.
03 -
  • Use the largest skillet you have so the shrimp sear instead of crowding and steaming in their own juices.
  • Toss the pasta in the sauce off the heat for a few seconds before serving; it gives the noodles one last chance to drink in all that flavor.
  • Always zest your lemon before you juice it, trust me on this one.
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