Shrimp Scampi With Linguine (Printable Version)

Succulent shrimp in garlic butter white wine sauce tossed with linguine, lemon zest, 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 fresh 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 the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain thoroughly.
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 minced garlic and red pepper flakes, sautéing for approximately 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer and cook for 1 to 2 minutes per side until opaque and pink. Transfer to a plate and set aside.
05 - Pour the white wine and lemon juice into the skillet, scraping up any browned bits. Simmer for 2 to 3 minutes to reduce slightly.
06 - Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce, stirring until melted and fully combined.
07 - Return the cooked shrimp with any accumulated juices to the skillet. Add lemon zest and half the parsley, tossing to coat evenly.
08 - Add the drained linguine to the skillet and toss thoroughly to combine. Add reserved pasta water a splash at a time if needed to achieve a silky sauce consistency. Taste and adjust seasoning as necessary.
09 - Plate immediately and garnish with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but comes together faster than most takeout orders.
  • The buttery wine sauce clings to every strand of pasta without feeling heavy.
  • Shrimp cook so quickly that you can start this recipe on a whim and still sit down to dinner before the sun sets.
  • Lemon zest and parsley add a brightness that makes each bite feel clean and vibrant.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce cling instead of sliding off the noodles.
  • Shrimp continue cooking even after you remove them from the heat, so pull them off the skillet while they're still slightly underdone.
  • If the garlic browns, it will taste bitter and overpower the delicate sweetness of the shrimp, so watch it closely.
  • Adding the butter in two stages prevents it from separating and keeps the sauce smooth and glossy.
03 -
  • Use a large skillet so the shrimp have room to sear without crowding, otherwise they'll steam and turn rubbery.
  • Zest the lemon before you juice it, it's nearly impossible to zest a squeezed lemon and you'll need both.
  • Toss the pasta in the skillet instead of plating separately, it soaks up the sauce better and everything stays hot.
  • If you're doubling the recipe, cook the shrimp in two batches so they brown properly instead of releasing water.
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