A timeless classic, shrimp scampi is known for its rich garlic butter sauce infused with lemon and white wine, tossed with al dente linguine. Juicy shrimp are sautéed to perfection and coated in the luscious, savory sauce. This dish is elegant enough for guests, yet quick enough for a weeknight indulgence.
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Bring a large pot of salted water to a boil.
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Add linguine and cook according to package directions until al dente.
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Reserve ½ cup of pasta water, then drain and set aside.
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While pasta cooks, pat shrimp dry and season with a pinch of salt and pepper.
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Heat 2 tbsp of butter and 2 tbsp olive oil in a large skillet over medium-high heat.
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Add shrimp in a single layer and cook for 1½–2 minutes per side until opaque and lightly golden. Remove and set aside.
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In the same pan, lower heat to medium.
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Add the remaining 2 tbsp butter, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant (do not brown).
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Pour in the white wine and lemon juice. Scrape up any flavorful bits stuck to the pan.
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Simmer for 2–3 minutes until slightly reduced.
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Return shrimp to the pan and toss to coat in the sauce.
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Add the cooked linguine and a splash of reserved pasta water.
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Toss everything together until glossy and well combined.
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Taste and adjust seasoning with salt, pepper, or extra lemon juice.
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Plate in shallow pasta bowls with a sprinkle of fresh parsley, lemon zest, and optional Parmesan.
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Serve alongside crusty garlic bread and a crisp white wine like Sauvignon Blanc or Vermentino.
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Don’t overcook the shrimp—they cook fast!
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Use freshly squeezed lemon juice and good-quality wine for the brightest flavor.
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Swap linguine for spaghetti, fettuccine, or gluten-free pasta if needed.
Ingredients
Directions
-
Bring a large pot of salted water to a boil.
-
Add linguine and cook according to package directions until al dente.
-
Reserve ½ cup of pasta water, then drain and set aside.
-
While pasta cooks, pat shrimp dry and season with a pinch of salt and pepper.
-
Heat 2 tbsp of butter and 2 tbsp olive oil in a large skillet over medium-high heat.
-
Add shrimp in a single layer and cook for 1½–2 minutes per side until opaque and lightly golden. Remove and set aside.
-
In the same pan, lower heat to medium.
-
Add the remaining 2 tbsp butter, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant (do not brown).
-
Pour in the white wine and lemon juice. Scrape up any flavorful bits stuck to the pan.
-
Simmer for 2–3 minutes until slightly reduced.
-
Return shrimp to the pan and toss to coat in the sauce.
-
Add the cooked linguine and a splash of reserved pasta water.
-
Toss everything together until glossy and well combined.
-
Taste and adjust seasoning with salt, pepper, or extra lemon juice.
-
Plate in shallow pasta bowls with a sprinkle of fresh parsley, lemon zest, and optional Parmesan.
-
Serve alongside crusty garlic bread and a crisp white wine like Sauvignon Blanc or Vermentino.
-
Don’t overcook the shrimp—they cook fast!
-
Use freshly squeezed lemon juice and good-quality wine for the brightest flavor.
-
Swap linguine for spaghetti, fettuccine, or gluten-free pasta if needed.