Shrimp Scampi With Linguine (Printable)

Succulent shrimp in garlic butter white wine sauce over linguine, finished with bright lemon and fresh parsley.

# Ingredient list:

→ 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 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.
05 - Pour the wine and lemon juice into the skillet. Bring to a simmer, scraping up any browned bits. 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. Add 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 for a silky consistency. Taste and adjust seasoning.
09 - Serve immediately, garnished with the remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It's restaurant-quality but actually faster than ordering delivery and waiting around.
  • The sauce is so silky and golden that you'll find yourself scraping the pan clean with every last piece of linguine.
  • Lemon and garlic do the heavy lifting, so you don't need to stress about a complicated ingredient list.
02 -
  • Overcooked shrimp is the biggest mistake, and it happens in seconds—they go from perfect to rubbery between one blink and the next, so keep your eyes on the pan.
  • That reserved pasta water isn't optional; it's what transforms a saucy dish into something that tastes balanced and restaurant-quality instead of separated and greasy.
03 -
  • Zest your lemon before you cut it in half to juice it; you'll get way more zest that way, and those little flecks are pure brightness.
  • If your shrimp are frozen, thaw them in the refrigerator overnight or in cold water for thirty minutes, then pat them completely dry—this makes the difference between a good sear and a sad steam.
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