Pin It My neighbor knocked on the door one Tuesday night holding a bottle of wine and a grocery bag full of shrimp. She'd had a terrible day and needed someone to cook with, no questions asked. We stood side by side at the stove, barely talking, just letting the garlic sizzle and the butter melt into something that smelled like comfort. That night, shrimp scampi became less about the recipe and more about the silence that good food allows.
I've made this for birthdays, bad Mondays, and one particularly snowy evening when the power nearly went out. Each time, someone at the table goes quiet after the first bite, and I know it's working. There's something about the way lemon and garlic cut through butter that makes people forget whatever they walked in with. It's the kind of dish that resets the mood without trying too hard.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sharp, and pat them completely dry so they sear instead of steam.
- Linguine: The flat shape holds onto the buttery sauce better than round pasta, though spaghetti works in a pinch if that's what you have.
- Unsalted butter: Using unsalted lets you control the salt level, especially since the pasta water and shrimp both bring their own seasoning.
- Extra-virgin olive oil: Mixing it with butter keeps the fat from burning and adds a fruity depth that butter alone can't offer.
- Garlic, finely minced: Fresh garlic is non-negotiable here, the jarred stuff turns bitter and won't give you that sweet, toasty aroma.
- Red pepper flakes: Just a pinch wakes up the whole dish without making it spicy, but skip it if you're cooking for kids.
- Lemon zest and juice: Zest first, then juice, the zest has oils that brighten everything and the juice brings the acidity that balances all that richness.
- Fresh parsley, chopped: It's not just garnish, it adds a grassy freshness that cuts through the butter and makes the dish feel complete.
- Dry white wine: Use something you'd actually drink, like Pinot Grigio or Sauvignon Blanc, because if it tastes bad in the glass it'll taste bad in the pan.
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, usually a minute less than the package suggests. Reserve half a cup of that starchy pasta water before draining, it's your secret weapon for a silky sauce later.
- 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 golden edge you want.
- Start the aromatics:
- Melt two tablespoons of butter with two tablespoons of olive oil in a large skillet over medium heat, then add the garlic and red pepper flakes. Stir constantly for about a minute until the garlic smells sweet and toasty but hasn't turned brown.
- Sear the shrimp:
- Lay the shrimp in a single layer in the skillet and let them cook undisturbed for one to two minutes per side until they turn pink and opaque. Pull them out onto a plate as soon as they're done so they don't get rubbery.
- Build the sauce:
- Pour the white wine and lemon juice into the same skillet, scraping up any browned bits stuck to the bottom. Let it simmer for two to three minutes until it reduces slightly and smells bright and winy.
- Finish the sauce:
- Stir in the remaining butter and olive oil until everything melts together into a glossy, golden sauce. This is where the magic happens, so don't rush it.
- Combine shrimp and flavor:
- Return the shrimp and any juices from the plate back into the skillet, then toss in the lemon zest and half the parsley. Stir gently so everything gets coated.
- Toss with pasta:
- Add the drained linguine to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce clings to every strand. Taste it now and adjust the salt and pepper.
- Serve hot:
- Plate the pasta immediately, top with the remaining parsley, and serve with lemon wedges on the side. This dish doesn't wait well, so eat it while it's still steaming.
Pin It The first time I served this to my father-in-law, he asked for the recipe in the middle of dinner. He's a man who rarely compliments cooking, so I wrote it down on a napkin right there at the table. A week later he called to tell me he'd made it for his poker group and they'd all gone silent. Sometimes that's the highest praise a dish can get.
Making It Your Own
I've added halved cherry tomatoes when they're in season, tossing them in with the garlic so they blister and burst into little pockets of sweetness. If you want more heft, a handful of baby spinach stirred in at the end wilts perfectly and adds color without changing the flavor. Once, I ran out of white wine and used vermouth instead, and honestly, nobody noticed the difference.
What to Serve Alongside
A simple arugula salad with lemon vinaigrette is all you need, something peppery and bright to cut through the richness. I've also served it with garlic bread, which is probably overkill but feels right when you're feeding a crowd. A chilled glass of the same wine you cooked with ties the whole meal together and makes it feel a little more special than a weeknight dinner has any right to be.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the pasta soaks up the sauce and the shrimp can get a little tough. When I reheat it, I add a splash of chicken broth or white wine to the pan and warm it gently over low heat, stirring constantly. It won't be exactly the same as fresh, but it's still better than most takeout.
- Store the pasta and shrimp together in an airtight container to keep the flavors mingling.
- Reheat in a skillet rather than the microwave so the texture stays closer to the original.
- Squeeze a little fresh lemon juice over the top before serving to wake everything back up.
Pin It This dish has pulled me out of more dinner ruts than I can count. It's proof that you don't need a long ingredient list or hours at the stove to make something that feels like an occasion.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator overnight or under cold running water, then pat dry thoroughly before cooking to ensure proper searing.
- → What type of white wine should I use?
Choose a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Use something you'd enjoy drinking, as the flavor concentrates during cooking.
- → How do I know when the shrimp are properly cooked?
Shrimp are done when they turn pink and opaque, typically 1-2 minutes per side. Avoid overcooking as they'll become rubbery. They should form a loose C-shape when cooked perfectly.
- → Can I make this ahead of time?
This dish is best served immediately for optimal texture and flavor. However, you can prep ingredients in advance by peeling shrimp, mincing garlic, and chopping parsley beforehand.
- → What can I serve alongside this pasta?
A simple green salad, garlic bread, or roasted vegetables complement this dish beautifully. The light, buttery sauce pairs well with crisp, fresh sides.
- → Can I substitute the linguine with another pasta?
Absolutely. Spaghetti, fettuccine, or angel hair pasta work wonderfully. Choose any long pasta that will catch the delicious sauce.