Shrimp Scampi With Linguine

The skillet was hissing louder than I expected, butter foaming around pink shrimp that curled like tiny commas. I'd added the garlic too fast and had to yank the pan off the heat, heart racing, certain I'd ruined everything. But the smell that rose up, sharp and sweet and faintly browned, told me I'd just barely escaped disaster. That night taught me more about timing than any cookbook ever could.

I made this for my in-laws the first time they visited our new apartment. The kitchen was barely unpacked, boxes still stacked against the walls, but I wanted to prove I could cook something impressive. They walked in just as I was tossing the linguine with the shrimp, steam rising, garlic perfuming the air. My father-in-law, who rarely says much, asked for the recipe before he'd even finished his first bite. I've been making it ever since, usually when I want to remind myself that I know what I'm doing.

Ingredients

• 1 pound large shrimp, peeled and deveined: The star of the dish, shrimp turn sweet and tender in minutes, but buy them already cleaned if you value your time and sanity.
• 12 ounces linguine: Long noodles catch the sauce better than short shapes, and linguine has just enough body to hold up without feeling heavy.
• 4 tablespoons unsalted butter: This is what makes the sauce feel rich and restaurant-worthy, melting into the wine and olive oil to create something silky.
• 3 tablespoons extra-virgin olive oil: It keeps the butter from burning and adds a fruity depth that rounds out the garlic.
• 5 cloves garlic, finely minced: The backbone of the whole dish, garlic should be fragrant and golden, never dark or bitter.
• 1/4 teaspoon red pepper flakes: Optional, but a pinch of heat wakes up the sweetness of the shrimp and cuts through the butter.
• Zest of 1 lemon: Bright and aromatic, the zest adds a layer of flavor that straight lemon juice can't match.
• 1/4 cup fresh parsley, chopped: Not just a garnish, parsley brings a grassy freshness that balances all the richness.
• 1/2 cup dry white wine: Use something you'd actually drink, the flavor concentrates as it reduces and cheap wine tastes cheap.
• 2 tablespoons freshly squeezed lemon juice: The acidity brightens the butter and wine, keeping everything lively instead of flat.
• Salt and freshly ground black pepper: Essential for bringing out the sweetness in the shrimp and balancing the sauce.
• Lemon wedges, for serving: A squeeze at the table lets everyone adjust the brightness to their taste.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water, it's your secret weapon for a sauce that clings.

Prep the shrimp:

Pat the shrimp completely dry with paper towels, wet shrimp won't brown, they'll steam. Season them lightly with salt and pepper, just enough to wake up their natural sweetness.

Start the aromatics:

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat, then add the garlic and red pepper flakes. Sauté for about a minute, stirring constantly, until the garlic smells toasty but hasn't taken on any color.

Cook the shrimp:

Lay the shrimp in a single layer in the skillet and let them cook undisturbed for 1 to 2 minutes per side, until they turn opaque and pink. Transfer them to a plate, they'll finish cooking later when you toss everything together.

Build the sauce:

Pour the wine and lemon juice into the skillet, scraping up any browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes, the liquid should reduce slightly and smell bright and a little sharp.

Enrich the sauce:

Stir in the remaining 2 tablespoons butter and 1 tablespoon olive oil, swirling the pan until everything melts into a glossy, unified sauce. This is where it starts to look like something special.

Bring it together:

Return the shrimp and any juices to the skillet, along with the lemon zest and half the parsley. Toss everything to coat, letting the shrimp warm through for just a moment.

Toss with pasta:

Add the drained linguine and toss well, adding splashes of reserved pasta water as needed to loosen the sauce into something silky. Taste and adjust the salt and pepper, this is your last chance to get it right.

Serve immediately:

Divide among plates and top with the remaining parsley and lemon wedges. This dish doesn't wait well, the pasta will soak up the sauce and the shrimp will toughen, so serve it hot.

Save

One summer evening, I made this outside on a camp stove while we were renting a cabin by the lake. The sun was setting, turning the water pink, and we ate straight from the skillet with forks, passing a bottle of wine back and forth. It wasn't fancy, but it felt like the best meal I'd ever made. Sometimes the setting matters as much as the recipe.

How to Pick the Best Shrimp

Fresh shrimp should smell like the ocean, clean and briny, never fishy or like ammonia. If you're buying frozen, look for shrimp that are individually quick-frozen without added sodium or preservatives, the ingredient list should just say shrimp. I've learned to avoid pre-cooked shrimp for this dish, they turn to rubber the second they hit the heat. Thaw them in the fridge overnight or under cold running water for 10 minutes, and always, always pat them dry before they go in the pan.

Wine Substitutions That Work

If you don't have white wine or don't want to open a bottle, dry vermouth works beautifully and keeps forever in the fridge. I've also used a splash of chicken or vegetable broth with an extra squeeze of lemon juice, though it won't have quite the same depth. Avoid sweet wines or anything labeled cooking wine, they'll throw off the balance and make the sauce taste flat or cloying. Whatever you use, make sure it's something you'd be happy tasting in the final dish.

Variations and Add-Ins

This recipe is flexible enough to handle a few improvised additions without falling apart. I've stirred in halved cherry tomatoes with the garlic for little bursts of sweetness, or tossed in a handful of baby spinach at the end that wilts into the pasta. Sometimes I'll add a spoonful of capers for a briny punch, or swap the parsley for fresh basil when I have it on hand. Just remember that shrimp scampi is all about simplicity, so don't crowd the pan with too many ideas at once.

• Swap linguine for spaghetti, fettuccine, or even angel hair if that's what you have.
• Add halved cherry tomatoes or sun-dried tomatoes for a pop of sweetness.
• Finish with a handful of arugula or spinach for a touch of green.

Save

This dish has become my answer to nights when I want something special but don't have the energy for complicated. It reminds me that good cooking is often just about timing and paying attention, not fancy techniques or hard-to-find ingredients.

Recipe FAQs

→ What type of shrimp works best for this dish?

Large shrimp (16-20 count per pound) work perfectly. They're substantial enough to stay tender and juicy without overcooking. Make sure they're peeled and deveined before cooking for the best texture and presentation.

→ Can I use a different type of pasta?

Absolutely. Spaghetti, fettuccine, or angel hair pasta are excellent alternatives. The key is choosing a long pasta that can be easily twirled and coated with the butter and wine sauce.

→ What wine should I use for cooking?

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermouth. Choose something you'd enjoy drinking, as the flavor concentrates during cooking. Avoid sweet wines which can make the sauce overly sugary.

→ How do I prevent the garlic from burning?

Keep the heat at medium and sauté the garlic for just 1 minute until fragrant. Stir constantly and add the shrimp promptly. Burnt garlic turns bitter and can ruin the entire dish.

→ Why should I reserve pasta water?

The starchy pasta water helps create a silky, emulsified sauce that clings beautifully to the linguine. Add it gradually, a splash at a time, until you achieve the perfect consistency.

→ 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—peel shrimp, mince garlic, and measure ingredients—then cook everything fresh when ready to serve.