Shrimp Scampi With Linguine (Printable Version)

Succulent shrimp in garlic butter white wine sauce over linguine, finished with bright lemon and 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 1-2 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 2-3 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 with any 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 Advice:

01 -
  • It tastes like a splurge but comes together faster than delivery would arrive.
  • The buttery wine sauce clings to every strand of pasta in a way that feels indulgent without being heavy.
  • Shrimp cook so quickly theres barely time to overthink anything, which means less stress and more enjoyment.
  • Lemon and parsley keep everything bright and alive, never letting the richness get boring.
02 -
  • Overcooking shrimp turns them rubbery in seconds, so pull them early and let carryover heat finish the job.
  • If your sauce looks broken or oily, a splash of pasta water and vigorous stirring will bring it back together.
  • Cold butter added at the end creates a creamier texture than melted butter ever could.
03 -
  • Reserve more pasta water than you think you need, it is easier to add than to remake.
  • Warm your serving bowls in a low oven for a few minutes so the pasta stays hot longer at the table.
  • Zest your lemon before juicing it, trying to zest a juiced lemon is frustrating and messy.
  • If your garlic starts browning too fast, pull the pan off the heat for a moment and let it cool slightly before continuing.
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