Pin it The first plate of shrimp scampi I ever made was a disaster, mostly because I panicked and overcooked the shrimp into rubbery little commas. My kitchen smelled amazing, garlic and butter and wine all mingling together, but the texture was all wrong. I learned that night that shrimp forgive nothing, they demand attention and respect, just a minute or two per side and then off the heat. Now, years later, this dish is my go-to for evenings when I want something that feels fancy but comes together faster than delivery.
I made this for my sister once after she had a terrible week at work. She walked in, saw the pan on the stove, and her whole face changed. We ate it straight from the skillet with a bottle of cold white wine between us, and she told me it was the first time all week she felt like herself. Food has that power sometimes, to reset the day.
Ingredients
- Large shrimp, peeled and deveined: Buy them already cleaned if you can, it saves time and keeps your hands from smelling like the ocean for hours.
- Linguine: The flat noodles grab onto the sauce better than round spaghetti, though honestly any long pasta works if thats what you have.
- Unsalted butter: You need the control, salted butter can push the whole dish too far and you cant pull it back.
- Extra-virgin olive oil: Mixing it with butter raises the smoke point and adds a fruity backbone to the sauce.
- Garlic, finely minced: Dont rush this, big chunks burn and turn bitter, but a fine mince melts into the oil like magic.
- Red pepper flakes: Just a pinch adds warmth without heat, but skip it entirely if you like things mild.
- Lemon zest: This is where the brightness lives, use a microplane and avoid the white pith underneath.
- Fresh parsley, chopped: It cuts through the richness and makes every bite feel alive, dried parsley wont do the same job.
- Dry white wine: Something you would actually drink, not cooking wine from a dusty bottle, it makes all the difference.
- Freshly squeezed lemon juice: Bottled juice tastes flat and artificial, fresh lemon wakes up the whole dish.
- Salt and freshly ground black pepper: Season at every step, not just at the end, thats how you build real flavor.
- Lemon wedges for serving: A squeeze at the table lets everyone adjust the brightness to their taste.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it will help the sauce cling later.
- Prep the shrimp:
- Pat the shrimp completely dry with paper towels, moisture is the enemy of a good sear. Season them lightly with salt and pepper, but dont go overboard, the sauce will add more seasoning.
- Start the aromatics:
- Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for about a minute until the kitchen smells incredible but the garlic hasnt browned.
- Sear the shrimp:
- Lay the shrimp in a single layer in the skillet, giving them space to breathe. Cook for 1 to 2 minutes per side until theyre just opaque and pink, then pull them out onto a plate, they will finish cooking in the sauce later.
- Build the sauce:
- Pour in the white wine and lemon juice, scraping up any browned bits stuck to the bottom of the pan. Let it bubble and reduce for 2 to 3 minutes, the alcohol will cook off and the flavors will concentrate.
- Finish with butter:
- Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet, stirring until everything melts together into a glossy, silky sauce.
- Combine shrimp and pasta:
- Return the shrimp and any juices to the pan, along with the lemon zest and half the parsley. Toss the drained linguine right into the skillet, adding splashes of reserved pasta water until the sauce coats every strand without pooling at the bottom.
- Taste and adjust:
- This is your moment to fix anything, add more salt, pepper, lemon juice, or pasta water until it tastes exactly right to you.
- Serve immediately:
- Divide the pasta among warm bowls, top with the remaining parsley, and serve with lemon wedges on the side.
Pin it One summer evening, I served this outside on the back porch with candles flickering and cicadas humming in the trees. My friend looked up from her plate and said it tasted like vacation, like something you would eat with your feet in the sand. I think about that every time I make it now, how a simple plate of pasta can transport you somewhere else entirely.
Choosing Your Shrimp
I used to buy whatever shrimp was on sale, but size really does matter here. Large shrimp give you something substantial to bite into, and they are much harder to overcook than the tiny ones. If you can find wild-caught, the flavor is sweeter and cleaner, though good quality frozen shrimp work beautifully too. Just thaw them in the fridge overnight, never under hot water, and pat them bone dry before they go anywhere near the pan.
Wine in the Sauce
The rule I follow is simple, if I wouldnt drink it, I wont cook with it. You dont need an expensive bottle, but you do need something crisp and dry, a Pinot Grigio or Sauvignon Blanc that you would happily pour into a glass. The wine reduces and concentrates, so any off flavors will only get louder. I usually open a bottle, use half a cup for the sauce, and drink the rest with dinner, which feels like the right balance.
Making It Your Own
This recipe is flexible in ways that surprised me the first time I started experimenting. Sometimes I toss in halved cherry tomatoes with the garlic, they burst and add little pockets of sweetness. Other times I stir in a handful of baby spinach at the end, it wilts into the pasta and makes the whole thing feel a bit lighter. If you want more heat, double the red pepper flakes, or if you love lemon, add extra zest and an extra squeeze of juice at the table.
- Swap linguine for spaghetti, fettuccine, or even angel hair if thats what you have on hand.
- Add a splash of heavy cream at the end for a richer, more indulgent sauce.
- Finish with a handful of grated Parmesan, though purists might argue shrimp and cheese dont belong together.
Pin it This dish has become a kind of comfort for me, proof that something elegant doesnt have to be complicated. I hope it brings you as much joy as it has brought me, whether youre cooking for yourself or for someone you love.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water, then pat thoroughly dry with paper towels before cooking to ensure proper searing.
- → What type of white wine should I use?
Use a dry white wine you'd enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. Avoid sweet wines as they'll alter the sauce's balance.
- → How do I know when the shrimp are perfectly cooked?
Shrimp are done when they turn pink and opaque, forming a loose C-shape. This takes about 1-2 minutes per side. Avoid overcooking as they'll become rubbery.
- → Can I make this ahead of time?
This dish is best enjoyed immediately while the pasta is hot and the sauce is silky. However, you can prep ingredients in advance—peel shrimp, mince garlic, and measure liquids beforehand.
- → What can I serve alongside this pasta?
A simple arugula salad with lemon vinaigrette, garlic bread, or roasted asparagus complement this dish beautifully. The light, bright flavors pair well with crisp white wine.
- → Why reserve pasta water?
Starchy pasta water helps create a silky, cohesive sauce that clings to the noodles. Add it gradually if your sauce seems too thick or needs better coating consistency.