Shrimp Scampi With Linguine (Printable Version)

Tender shrimp tossed in garlic, white wine, and butter sauce with linguine. Bright lemon and parsley finish this elegant 30-minute dish.

# 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

# Step-by-Step Guide:

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 through a colander.
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, sauté 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 just opaque and pink. Transfer shrimp to a plate and set aside.
05 - Pour the white wine and lemon juice into the skillet. Bring to a simmer while scraping up any browned bits from the bottom. Allow to reduce for 2 to 3 minutes.
06 - Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until fully melted and incorporated.
07 - Return the cooked shrimp along with any accumulated juices to the skillet. Add the lemon zest and half of the chopped parsley. Toss to coat evenly.
08 - Add the drained linguine to the skillet and toss thoroughly to combine. Add reserved pasta water a splash at a time if needed to achieve a silky sauce consistency. Taste and adjust seasoning as needed.
09 - Transfer to serving bowls immediately. Garnish with remaining parsley and lemon wedges.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen but you'll be eating in half an hour.
  • The sauce clings to every strand of pasta without feeling heavy or greasy.
  • Shrimp cook so quickly there's almost no room for error if you watch them closely.
  • The lemon and parsley keep it bright and lively, never dull or one note.
02 -
  • Don't skip reserving pasta water, it has starch that helps the sauce cling instead of sliding off.
  • Remove the shrimp early, they'll finish cooking in the residual heat and stay tender instead of turning rubbery.
  • Use a skillet large enough to toss the pasta in, or you'll end up chasing noodles across the stovetop.
03 -
  • Taste the pasta water before you drain it, if it's not salty like the sea, your pasta will taste flat.
  • Keep the heat at medium when cooking garlic, high heat turns it bitter and ruins the whole dish.
  • Toss the pasta in the skillet instead of pouring sauce over it, the noodles absorb flavor instead of just getting coated.
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