Shrimp Scampi With Linguine (Printable)

Tender shrimp in garlic white wine butter sauce over linguine, brightened with lemon and fresh parsley.

# What You 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the remainder.
02 - Pat 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 garlic and red pepper flakes, sauté for approximately 1 minute until fragrant but not browned.
04 - Add shrimp in a single layer to the skillet. Cook for 1 to 2 minutes per side until just opaque and pink. Transfer cooked shrimp to a plate and set aside.
05 - Pour white wine and lemon juice into the skillet. Bring to a simmer while scraping up browned bits from the pan. Allow to reduce for 2 to 3 minutes.
06 - Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and fully combined.
07 - Return cooked shrimp with any accumulated juices to the skillet. Add lemon zest and half the parsley. Toss to coat evenly.
08 - Add drained linguine to the skillet and toss thoroughly to combine. Add reserved pasta water one splash at a time as needed to achieve a silky sauce consistency. Taste and adjust seasoning with salt and pepper.
09 - Divide into serving bowls immediately. Garnish with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but youll be sitting down to eat in half an hour.
  • The sauce clings to every strand of pasta, buttery and bright with lemon, never greasy or flat.
  • Shrimp cook so fast that theres no room for boredom, just quick, satisfying work.
  • It impresses guests without requiring any tricks or hard to find ingredients.
02 -
  • Overcrowding the shrimp in the pan will make them steam instead of sear, work in batches if your skillet isnt big enough.
  • Pasta water is not optional, that starchy liquid is what turns a separated sauce into something that clings and coats.
  • If the garlic browns even a little, it will taste bitter and ruin the whole dish, keep the heat medium and your eyes on the pan.
03 -
  • Reserve more pasta water than you think you need, you can always skip it, but you cant make more once the pots been dumped.
  • Toss the pasta in the skillet over low heat for a minute after adding it, this helps the sauce cling and the flavors marry.
  • Serve this in warm bowls, cold dishes cool down the pasta too fast and the butter starts to separate.
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