Shrimp Scampi With Linguine (Printable Version)

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

# 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

# Step-by-Step:

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.
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 garlic and red pepper flakes, sauté for about 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer. Cook for 1 to 2 minutes on each side, until just opaque and pink. Remove shrimp to a plate and set aside.
05 - Pour the wine and lemon juice into the skillet. Bring to a simmer, scraping up any browned bits. Let cook for 2 to 3 minutes to reduce slightly.
06 - Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and fully combined.
07 - Return the cooked shrimp with any accumulated juices to the skillet, along with lemon zest and half the parsley. Toss to coat evenly.
08 - Add the drained linguine and toss well to combine, adding reserved pasta water a splash at a time if needed for a silky sauce. Taste and adjust seasoning with salt and pepper.
09 - Divide among serving bowls and top with remaining fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • Everything comes together in under thirty minutes, which means you can have something restaurant-worthy on a weeknight without the panic.
  • The sauce clings to every strand of pasta in a way that feels indulgent but surprisingly light.
02 -
  • Don't skip patting the shrimp dry, I learned this the hard way when they turned gray and watery instead of golden.
  • Reserve that pasta water before you drain, because once it's gone you can't recreate that starchy magic that holds the sauce together.
03 -
  • Use a microplane to zest the lemon directly over the skillet so those oils hit the hot butter and release their fragrance immediately.
  • If your shrimp are different sizes, pull the smaller ones out earlier so nothing overcooks and turns rubbery.
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