Shrimp Scampi With Linguine (Printable Version)

Succulent shrimp in garlic butter white wine sauce over linguine, finished with 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 freshly squeezed 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 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 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 to achieve a silky sauce consistency. Taste and adjust seasoning as needed.
09 - Transfer to serving dishes immediately, garnished with the remaining parsley and lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when you actually spent less time than waiting for delivery.
  • The sauce clings to every strand of pasta without feeling heavy or greasy.
  • Shrimp cook so fast you can have this on the table before anyone gets impatient.
  • Leftovers reheat surprisingly well if you add a splash of wine or broth to loosen the sauce.
02 -
  • Overcooking shrimp turns them rubbery and sad, pull them when they're barely opaque because carryover heat will finish the job.
  • If your sauce breaks or looks greasy, a splash of hot pasta water and vigorous tossing will bring it back together into a creamy emulsion.
  • Browning the garlic even slightly will make the whole dish taste burnt and sharp, keep the heat at medium and watch it like a hawk.
03 -
  • Reserve more pasta water than you think you need, it's your insurance policy against a dry or broken sauce.
  • Use a large skillet so the shrimp have room to sear properly, crowding them will steam them instead and you'll lose that golden edge.
  • Toss the pasta in the skillet with the sauce instead of just pouring sauce on top, it makes every bite taste cohesive instead of like two separate components.
Go Back