Shrimp Scampi With Linguine (Printable)

Tender shrimp in garlicky white wine butter sauce with linguine, brightened by fresh lemon and 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

# 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 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 approximately 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer. Cook for 1-2 minutes on each side until just opaque and pink. Transfer shrimp to a plate and set aside.
05 - Pour the wine and lemon juice into the skillet. Bring to a simmer while scraping up any browned bits. Let cook for 2-3 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. Add 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 as needed for a silky sauce. Taste and adjust seasoning with salt and pepper.
09 - Transfer to serving dishes immediately. Garnish with remaining parsley and lemon wedges.

# Helpful Hints:

01 -
  • It delivers restaurant quality flavor in under thirty minutes, perfect for weeknights when you want something impressive without the stress.
  • The buttery, garlicky sauce clings to every strand of pasta and makes you want to soak up every last drop with crusty bread.
  • Shrimp cook so quickly that theres almost no risk of overcooking if you pay attention, and the whole dish stays light and bright thanks to lemon and parsley.
02 -
  • Do not walk away from the garlic while it cooks, it goes from fragrant to burnt in seconds and burnt garlic will make the whole dish taste bitter and acrid.
  • Reserve that pasta water before you drain, the starch in it is the secret to making the sauce creamy and cohesive instead of greasy and separated.
  • Shrimp continue cooking even after you pull them from the heat, so slightly underdone is better than rubbery and overdone.
03 -
  • Use a large skillet so the shrimp have room to sear instead of crowding and steaming, if your pan is too small, cook them in two batches.
  • Grate the lemon zest before you juice it, trying to zest a squeezed lemon is awkward and you'll lose half the oils you're after.
  • Taste a strand of pasta a minute before the package says it's done, al dente means it still has a tiny bit of chew in the center and won't turn mushy when tossed with the hot sauce.
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