Shrimp Scampi With Linguine (Printable)

A luxurious pasta dish featuring tender shrimp in a garlicky white wine and butter sauce over perfectly cooked linguine. Quick and flavorful.

# 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

# How-To:

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 (plus any juices) to the skillet, along with lemon zest and half the parsley. Toss to coat.
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.
09 - Serve immediately, garnished with the remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant kitchen
  • Perfect for those nights when you want something luxurious but dont have hours to cook
  • The combination of butter and olive oil creates a silky sauce that clings beautifully to every strand of pasta
02 -
  • Overcooking the shrimp is the biggest mistake you can make here, so pull them from the heat the moment they turn pink
  • The pasta water is your secret weapon for rescuing a sauce that's too tight or separated
  • Everything moves fast once you start cooking, so have all your ingredients prepped and within reach before you turn on the stove
03 -
  • Room temperature shrimp cook more evenly and won't cool down your pan when you add them
  • If your sauce starts to separate, whisk in another teaspoon of pasta water off the heat
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