Shrimp Scampi With Linguine

The first time I made shrimp scampi, I was trying to impress a date who claimed to love Italian food. I overcooked the shrimp into rubbery little bullets and managed to burn the garlic somehow. But the sauce that remained was so intoxicatingly garlicky and bright that we both pretended the shrimp were perfect, and he actually asked for seconds. I've learned a lot about timing since then, but that memory of standing over the stove, nervously hovering while butter and wine bubbled together, still makes me smile every time I reach for the white wine.

Last winter my sister came over after a terrible week at work and I made this for her. She took one bite, closed her eyes, and said she felt like she was at a tiny trattoria in Rome instead of my drafty apartment. We sat at the counter with our bowls, drinking cheap wine from mismatched glasses, and she told me that sometimes food really does fix everything. Now whenever she has a rough day, she texts me need the scampi and I know exactly what to do.

Ingredients

• Large shrimp: I buy them already peeled and deveined because my patience runs thin after work, but fresh is always worth the extra effort if you have time
• Linguine: The flat shape catches more sauce than spaghetti, but honestly use whatever long pasta is in your pantry
• Butter: Unsalted gives you control over the seasoning, and you want all four tablespoons because that creamy richness is non-negotiable
• Extra-virgin olive oil: This prevents the butter from burning and adds that lovely grassy Italian flavor
• Garlic: Five cloves might seem excessive but trust me, you want that punch of aromatic warmth in every bite
• White wine: Pinot Grigio or Sauvignon Blanc work beautifully, and yes, you should drink some while you cook
• Lemon: Both zest and juice are essential here to cut through all that buttery richness
• Fresh parsley: Dont even think about using dried, the fresh pop of color and flavor makes the whole dish sing

Instructions

Get your pasta water going first:

That salted water needs to be boiling before you even think about touching the shrimp, so start it early and give it plenty of salt

Prep your shrimp while you wait:

Pat them completely dry with paper towels and season with just a little salt and pepper because they'll pick up more flavor from the sauce

Start the aromatic base:

Melt half your butter with half the olive oil over medium heat, then add your garlic and red pepper flakes, watching carefully because garlic goes from fragrant to burnt in seconds

Cook the shrimp quickly:

Lay them in a single layer and let them sear for about a minute per side until they turn pink and opaque, then remove them immediately because they'll finish cooking in the sauce

Build your sauce:

Pour in the wine and lemon juice, letting it bubble and reduce for a couple minutes while you scrape up all those flavorful browned bits from the bottom of the pan

Bring it all together:

Stir in the remaining butter and olive oil until melted and glossy, then return the shrimp with their juices and add the lemon zest and half the parsley

Combine everything:

Toss in your cooked linguine, adding that reserved pasta water a splash at a time until the sauce coats each strand in silky perfection

Serve it up:

Plate it immediately with the remaining parsley scattered on top and extra lemon wedges on the side because squeezing that last bit of fresh juice over your bowl is absolutely essential

Save

This recipe has become my go-to for celebration dinners and comfort nights alike. There's something so satisfying about how quickly it comes together, yet it always feels special and indulgent. My husband now requests it on his birthday instead of going out to restaurants, and honestly, I prefer it too.

Perfecting Your Pasta Timing

I used to cook the pasta completely before starting the sauce, which always led to either cold noodles or overcooked shrimp. Now I start the shrimp as soon as the pasta hits the water, and everything finishes at the same time. That little bit of pasta water you save isn't just for emergencies either—it contains starch that helps emulsify the butter and wine into something almost magically creamy.

Wine Selection Matters

Cheap cooking wine will make your sauce taste sad and acidic, so spring for something you'd actually drink. A crisp Pinot Grigio lets the garlic and lemon shine through, while a buttery Chardonnay will give you a richer, more mellow sauce. Either way, pour yourself a glass while you cook—the wine that goes into the pan should be the same quality as what's in your glass.

Making It Your Own

Once you've mastered the classic version, you might start experimenting like I did. Sometimes I throw in halved cherry tomatoes when I sauté the garlic, letting them burst and release their juices into the sauce. Other times I'll add a handful of spinach or arugula at the very end, just until it wilts. The beauty of this dish is how forgiving it is to creativity while still being stunning in its simplest form.

• Crusty bread is practically mandatory for sopping up any sauce left in your bowl
• A simple green salad with sharp vinaigrette cuts through the richness beautifully
• This dish waits for no one, so have everyone at the table before you start tossing the pasta

Save

There's something so honest and immediate about this dish—it doesn't pretend to be fancy, yet it never fails to make a regular Tuesday feel like a celebration. I hope it brings as many happy moments to your table as it has to mine.

Recipe FAQs

→ What's the best type of shrimp to use for this dish?

For the best texture and flavor, use large or jumbo shrimp (21/25 count or larger), peeled and deveined. Fresh is always ideal, but high-quality frozen shrimp work well too; just ensure they are fully thawed and patted dry before cooking.

→ Can I substitute other types of pasta for linguine?

Absolutely! While linguine is traditional, spaghetti or fettuccine are excellent alternatives. You could also try capellini for a lighter feel or a gluten-free pasta if needed.

→ What kind of white wine should I use in the sauce?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay is perfect. Choose something you enjoy drinking, as its flavor will concentrate in the sauce. Avoid sweet wines.

→ How can I make this dish gluten-free or dairy-free?

To make it gluten-free, simply use your favorite gluten-free linguine or pasta. For a dairy-free version, substitute a good quality olive oil for the butter, ensuring you maintain the rich flavor profile.

→ Can I add any vegetables to my Shrimp Scampi?

Yes, many people enjoy adding extra vegetables. Halved cherry tomatoes, spinach, or asparagus spears are popular choices. Add softer vegetables like tomatoes or spinach towards the end of the sauce-making process, or sauté heartier ones like asparagus with the garlic.

→ What are common mistakes to avoid when making shrimp scampi?

The most common mistake is overcooking the shrimp, which makes them tough. Cook them quickly until just pink and opaque. Also, ensure your pasta is al dente and don't skip reserving pasta water, as it helps create a silky sauce.