Shrimp Scampi With Linguine (Printable)

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

# 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

# How To Make It:

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 rest.
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 combined.
07 - Return the cooked shrimp and any accumulated juices to the skillet, along with lemon zest and half the parsley. Toss to coat.
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.
09 - Serve immediately, garnished with the remaining parsley and lemon wedges.

# Expert Tips:

01 -
  • It tastes like something from a white tablecloth restaurant but comes together faster than ordering takeout.
  • The buttery wine sauce clings to every strand of pasta in a way that feels almost indulgent.
  • Shrimp cook so quickly that even on a weeknight, you can pull off something that looks like you tried.
  • Lemon and parsley keep it bright enough that you never feel weighed down, even after a full plate.
02 -
  • Overcooking shrimp turns them rubbery and sad, pull them off the heat the moment they turn opaque.
  • Burning garlic makes the whole dish taste bitter, keep the heat at medium and stir constantly once it hits the pan.
  • Skipping the pasta water means a dry, broken sauce, that starchy liquid is what binds everything into something cohesive.
03 -
  • Reserve more pasta water than you think you need, you can always skip it but you can't add it back once the pasta's drained.
  • Use a skillet large enough to hold everything without crowding, shrimp need space to brown instead of steam.
  • Grate the lemon zest before juicing the lemon, it's nearly impossible to zest a juiced lemon and you'll thank yourself later.
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