Shrimp Scampi With Linguine (Print Version)

Succulent shrimp in garlic white wine butter sauce tossed with 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

# 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 and cook for 1 to 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 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 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 to the skillet 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 - Transfer to serving plates immediately, garnished with the remaining parsley and lemon wedges.

# Expert Tips:

01 -
  • It delivers restaurant-quality flavor in half an hour, no fancy skills required.
  • The buttery, garlicky sauce clings to every strand of pasta and makes you want to lick the plate.
  • Shrimp cook so fast you can have this on the table before the hunger turns into hangry.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of sliding off.
  • Pull the shrimp when they're just opaque, they'll keep cooking in the residual heat and you don't want them tough.
  • If your garlic starts to brown before the shrimp go in, pull the pan off the heat for a few seconds to calm things down.
03 -
  • Toast the pasta water you reserve with a pinch of salt so you remember it's there when you need it.
  • If the sauce breaks or looks greasy, a quick splash of pasta water and some vigorous tossing will bring it back together.
  • Zest the lemon before you juice it, it's way easier and you won't waste any of that fragrant oil.
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