Shrimp Scampi With Linguine (Printable)

Tender shrimp in garlic butter white wine sauce over linguine, brightened with lemon and parsley in 30 minutes.

# 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

# 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 garlic and red pepper flakes, sauté for 1 minute until fragrant but not browned.
04 - Add shrimp in a single layer and cook for 1 to 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. Bring to a simmer and let reduce for 2 to 3 minutes.
06 - Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and fully combined.
07 - Return cooked shrimp with any accumulated juices to the skillet. Add lemon zest and half the parsley, tossing to coat evenly.
08 - Add drained linguine and toss well to combine. Add reserved pasta water one splash at a time if needed to achieve a silky sauce consistency. Taste and adjust seasoning as needed.
09 - Transfer to serving plates immediately while hot. Garnish with remaining parsley and lemon wedges.

# Expert Tips:

01 -
  • It tastes like a special occasion but comes together faster than delivery
  • The garlicky, lemony sauce clings to every strand of pasta and makes you want to lick the plate
  • You probably already have most of the ingredients sitting in your pantry
  • It's the kind of dish that makes people think you're a better cook than you actually are
02 -
  • Overcooking shrimp turns them into rubber erasers, so pull them off the heat the moment they turn opaque and pink
  • Don't skip reserving pasta water—it's the secret to a sauce that actually sticks to the noodles instead of pooling at the bottom of the bowl
  • If your garlic burns, start over, because bitter garlic will ruin the whole dish and there's no coming back from it
03 -
  • Use tongs to toss the pasta with the sauce instead of a spoon—it gives you more control and keeps everything from clumping
  • Zest your lemon before you juice it, because trying to zest a juiced lemon is a special kind of kitchen frustration
  • Serve this straight from the skillet if you want to feel fancy and save yourself a dish to wash
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