Shrimp Scampi With Linguine (Printable)

Succulent shrimp in garlic butter white wine sauce with linguine, 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 rest.
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 about 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer. Cook for 1–2 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. Let cook for 2–3 minutes to reduce slightly.
06 - Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and 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 for a silky sauce. Taste and adjust seasoning with salt and pepper.
09 - Divide among serving plates and garnish with remaining parsley and lemon wedges. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like something from a white tablecloth restaurant but uses ingredients you probably already have in your pantry.
  • The whole thing comes together faster than most delivery orders, yet feels special enough for company.
  • Every bite has that perfect balance of rich, bright, and just a little bit indulgent.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Overcrowding the shrimp in the pan will steam them into rubbery little disappointments, so work in batches if your skillet isn't big enough.
  • Add the garlic after the butter and oil are hot but not smoking, giving it just enough time to bloom without crossing into burnt territory.
03 -
  • Mise en place is your best friend with this one, everything moves fast once the shrimp hit the pan so have your ingredients prepped and ready.
  • If the sauce breaks or looks greasy, a tablespoon of pasta water whisked in vigorously will bring it back together into something silky.
  • Leftover scampi reheats better than you'd expect, just add a splash of water or broth to the pan and warm it gently over low heat.
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