Shrimp Scampi With Linguine (Print View)

Tender shrimp in garlicky white wine butter sauce with linguine, lemon, and fresh parsley. Quick 30-minute meal.

# Components:

→ 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

# Method:

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 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 from the pan bottom. 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 fully combined.
07 - Return the cooked shrimp with any accumulated juices to the skillet, along with 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 if needed for a silky sauce consistency. Taste and adjust seasoning as necessary.
09 - Transfer to serving plates immediately, garnished with the remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means weeknight dinner doesn't have to feel like a compromise.
  • The sauce is pure magic—buttery, garlicky, and balanced with just enough acid from wine and lemon to feel elegant without being heavy.
  • Shrimp cook so quickly that once you get comfortable with the timing, you'll make this without even thinking twice.
02 -
  • The biggest mistake is overcooking shrimp even slightly—they go from tender to tough in what feels like a single second, so set a timer and don't rely on your intuition.
  • Reserving that pasta water is not optional; those starchy 1/2 cup splashes are what transform a thin sauce into something silky and cohesive that actually clings to the noodles.
03 -
  • Toast your garlic's job is to release its flavor, not to brown, so keep your heat at medium and stay in the kitchen when it's in the pan—one distracted minute and it's bitter.
  • That reserved pasta water is starch in liquid form, and it's what transforms a simple pan sauce into something that actually clings to noodles instead of sliding off.
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