Succulent shrimp are sautéed in garlic butter, white wine, and lemon, then tossed with perfectly cooked linguine for a luxurious and flavorful shrimp scampi. This quick yet elegant meal is perfect for weeknights or special occasions.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Pasta
12 oz linguine
Salt (for pasta water)
For the Shrimp Scampi
1 lb large shrimp (peeled and deveined, tails on or off)
3 tbsp unsalted butter
2 tbsp olive oil
6 cloves garlic (minced)
½ tsp crushed red pepper flakes (optional, for heat)
½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
Zest and juice of 1 lemon
Salt and black pepper to taste
¼ cup fresh parsley (chopped)
Extra lemon wedges for serving
Cook the Linguine
1
Bring a large pot of salted water to a boil.
Cook linguine until al dente (according to package instructions).
Drain and reserve 1/2 cup of pasta water.
Sauté the Shrimp
2
While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer (do in batches if needed).
Sear shrimp for 1-2 minutes per side until pink and just cooked through.
Remove shrimp and set aside.
Make the Garlic Butter Sauce
3
Lower heat to medium, add garlic and red pepper flakes.
Sauté for 30 seconds until fragrant (don’t brown the garlic).
Deglaze the pan with white wine and let simmer for 2–3 minutes until reduced.
Add lemon zest and juice, stir to combine.
Finish the Dish
4
Return shrimp to skillet.
Add drained linguine and toss everything together.
If needed, add some reserved pasta water to loosen the sauce.
Season with salt and black pepper to taste.
Finish with chopped parsley.
Serve
Pairing Suggestions
6
Wine: Crisp white wines like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay.
Salad: Arugula or mixed greens with lemon vinaigrette.
Bread: Crusty garlic bread or ciabatta to mop up the sauce.
Tips & Notes
7
Don’t overcook the shrimp —they cook quickly and can become rubbery.
Use fresh lemon juice for the best flavor.
To make it creamier, add a splash of heavy cream before adding the linguine.
For a gluten-free version, use gluten-free pasta.
Ingredients For the Pasta
12 oz linguine
Salt (for pasta water)
For the Shrimp Scampi
1 lb large shrimp (peeled and deveined, tails on or off)
3 tbsp unsalted butter
2 tbsp olive oil
6 cloves garlic (minced)
½ tsp crushed red pepper flakes (optional, for heat)
½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
Zest and juice of 1 lemon
Salt and black pepper to taste
¼ cup fresh parsley (chopped)
Extra lemon wedges for serving
Directions Cook the Linguine
1
Bring a large pot of salted water to a boil.
Cook linguine until al dente (according to package instructions).
Drain and reserve 1/2 cup of pasta water.
Sauté the Shrimp
2
While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer (do in batches if needed).
Sear shrimp for 1-2 minutes per side until pink and just cooked through.
Remove shrimp and set aside.
Make the Garlic Butter Sauce
3
Lower heat to medium, add garlic and red pepper flakes.
Sauté for 30 seconds until fragrant (don’t brown the garlic).
Deglaze the pan with white wine and let simmer for 2–3 minutes until reduced.
Add lemon zest and juice, stir to combine.
Finish the Dish
4
Return shrimp to skillet.
Add drained linguine and toss everything together.
If needed, add some reserved pasta water to loosen the sauce.
Season with salt and black pepper to taste.
Finish with chopped parsley.
Serve
Pairing Suggestions
6
Wine: Crisp white wines like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay.
Salad: Arugula or mixed greens with lemon vinaigrette.
Bread: Crusty garlic bread or ciabatta to mop up the sauce.
Tips & Notes
7
Don’t overcook the shrimp —they cook quickly and can become rubbery.
Use fresh lemon juice for the best flavor.
To make it creamier, add a splash of heavy cream before adding the linguine.
For a gluten-free version, use gluten-free pasta.
Garlic Butter Shrimp with Linguine
