Shrimp Scampi With Linguine (Printable)

Tender shrimp in garlicky white wine butter sauce over linguine with fresh lemon and parsley. Ready in 30 minutes.

# 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the 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 without browning.
04 - Add shrimp in a single layer and cook 1-2 minutes per side until just opaque and pink. Transfer to a plate and set aside.
05 - Pour wine and lemon juice into the skillet, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly.
06 - Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce, stirring until melted and fully incorporated.
07 - Return cooked shrimp with any accumulated juices to the skillet along with lemon zest and half the parsley. Toss to coat evenly.
08 - Add drained linguine and toss thoroughly, adding reserved pasta water incrementally if needed to achieve a silky consistency. Taste and adjust seasoning as needed.
09 - Divide onto serving plates immediately, garnishing with remaining fresh parsley and lemon wedges.

# Top Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you probably have most of the ingredients already.
  • The bright lemon and garlic sauce clings to every strand of pasta, making each bite as good as the last.
  • Shrimp cook so quickly that you can have dinner on the table in half an hour without breaking a sweat.
02 -
  • Don't walk away from the garlic, it goes from fragrant to burnt in about ten seconds and there's no coming back from that bitter taste.
  • Reserve pasta water before you drain, I've forgotten more times than I'll admit and had to add plain water which just doesn't work the same.
  • Pull the shrimp when they're barely opaque, they'll finish cooking in the residual heat and stay tender instead of turning into little pink erasers.
03 -
  • Buy shrimp that are already peeled and deveined, the time you save is worth the extra dollar or two.
  • Use a large skillet so the shrimp have room to sear instead of crowding and steaming each other.
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll end up frustrated.
  • Taste the sauce before adding the pasta, it should be bright and garlicky with a hint of wine.
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