Save The smell of garlic hitting hot butter is what pulls my husband into the kitchen faster than anything else. One Tuesday night, I had twenty minutes before we needed to leave for a school event, and this dish came together so fast I thought I'd miscounted the time. The shrimp turned pink and plump, the wine reduced into something that smelled like a coastal bistro, and we ate standing at the counter with forks straight from the pan. Sometimes the best meals are the ones you don't overthink.
I made this for my sister the night before her wedding rehearsal. She was anxious and exhausted, and I needed something impressive but foolproof. We sat on her tiny apartment balcony with bowls in our laps, and she said it was the first time all week she'd actually tasted her food. That's when I realized this recipe isn't just quick, it's kind.
Ingredients
- Large shrimp, peeled and deveined: Buy them already prepped to save time, and pat them completely dry so they sear instead of steam.
- Linguine: The flat shape holds onto the buttery sauce better than round spaghetti, and it twirls beautifully on a fork.
- Unsalted butter: You control the salt level this way, and it adds a silky richness that olive oil alone can't achieve.
- Extra virgin olive oil: Blending it with butter raises the smoke point and adds a fruity backbone to the sauce.
- Garlic, finely minced: Fresh is essential here, the jarred stuff turns bitter and the flavor falls flat.
- Red pepper flakes: Just a pinch wakes up the whole dish without making it spicy.
- Lemon zest: This is where the brightness lives, use a microplane and avoid the white pith.
- Fresh parsley, chopped: It's not just a garnish, it adds a grassy freshness that balances the butter.
- Dry white wine: Something you'd actually drink, like Pinot Grigio or Sauvignon Blanc, never cooking wine.
- Freshly squeezed lemon juice: Bottled juice tastes flat and chemical next to the real thing.
- Salt and freshly ground black pepper: Taste as you go, the reserved pasta water adds salt too.
- Lemon wedges for serving: A squeeze at the table lets everyone adjust the brightness to their liking.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until it still has a slight bite in the center. Reserve half a cup of the 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. Wet shrimp will steam instead of getting that lovely golden edge.
- Sauté the aromatics:
- Melt half the butter with half the olive oil in a large skillet over medium heat, then add the garlic and red pepper flakes. Let them sizzle for about a minute until your kitchen smells amazing, but pull them off before they brown.
- Cook the shrimp:
- Lay the shrimp in a single layer in the hot skillet and let them sit untouched for a minute or two on each side until they turn pink and opaque. Remove them to a plate so they don't overcook while you build the sauce.
- Build the sauce:
- Pour in the wine and lemon juice, scraping up any browned bits stuck to the pan. Let it bubble and reduce for a few minutes until it smells less sharp and more mellow.
- Finish the sauce:
- Stir in the remaining butter and olive oil until everything melts into a glossy, unified sauce. This is when it starts to look like something from a restaurant.
- Bring it together:
- Add the shrimp back in along with any juices from the plate, then toss in the lemon zest and half the parsley. Everything should glisten and smell like the coast.
- Toss the pasta:
- Add the drained linguine and toss it all together with tongs, adding splashes of reserved pasta water until the sauce coats every strand without pooling. Taste and adjust the salt and pepper.
- Serve immediately:
- Divide among bowls or plates, sprinkle with the remaining parsley, and tuck lemon wedges on the side. This dish waits for no one.
Save My friend Marco, who grew up in Naples, tasted this and said it reminded him of the touristy places near the harbor where they serve it to Americans. He meant it as a compliment. This isn't trying to be authentic Italian, it's Italian American at its best, generous with butter and garlic and completely unapologetic.
Choosing Your Shrimp
I used to buy whatever shrimp was on sale until I noticed the difference between wild caught and farmed. Wild shrimp have a firmer texture and sweeter flavor, but they cost more and can be harder to find. If you're using frozen, thaw them in a bowl of cold water for fifteen minutes and dry them obsessively. The drier they are, the better they'll sear. Count on four to five shrimp per person if they're large, and don't bother with anything smaller than sixteen to twenty count per pound or they'll overcook in seconds.
Wine and Substitutions
The wine you cook with doesn't need to be expensive, but it should be something you'd pour in a glass. I keep a bottle of inexpensive Pinot Grigio in the fridge just for cooking, and it works beautifully here. If you don't drink or don't want to open a bottle, use low sodium chicken broth with an extra squeeze of lemon juice. It won't have the same acidity or depth, but it'll still be delicious. Avoid anything labeled cooking wine, it's loaded with salt and tastes like regret.
Making It Your Own
This recipe is a template that handles tweaks gracefully. I've added halved cherry tomatoes with the garlic for a pop of sweetness, or stirred in a handful of baby spinach at the end for color and nutrition. Sometimes I use spaghetti or fettuccine instead of linguine, whatever's in the pantry. A pinch of saffron in the sauce turns it into something special for guests, and a tablespoon of capers adds a briny punch if you're in that mood.
- Swap the linguine for gluten free pasta if needed, it holds the sauce just as well.
- Replace butter with extra olive oil for a dairy free version that's still rich and satisfying.
- Add a splash of heavy cream at the end if you want something closer to a true scampi sauce.
Save This dish has saved more weeknights than I can count, and it's fancy enough that guests think you fussed. Serve it with crusty bread and a simple green salad, and you've got a meal that feels like a celebration.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw them completely and pat dry with paper towels before cooking to ensure they brown properly and cook evenly.
- → What can I substitute for white wine?
Chicken or seafood broth works nicely as a substitute. You can also use dry vermouth or simply omit it and increase the lemon juice for acidity.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp only until it turns pink and opaque, about 1-2 minutes per side. Overcooking toughens the meat. Remove it promptly from the heat once done.
- → Can I make this dish dairy-free?
Absolutely. Replace the butter with extra-virgin olive oil in equal amounts. The sauce will be lighter but still flavorful with the garlic, wine, and lemon.
- → What pasta alternatives work best?
Spaghetti, fettuccine, or spaghettoni are excellent choices. For gluten-free, use gluten-free linguine or your preferred alternative pasta.
- → How much pasta water should I reserve?
Reserve about 1/2 cup before draining. The starch-rich pasta water helps create a silky sauce that clings to the noodles perfectly.