This Shrimp Scampi Linguine transforms a simple pasta dinner into a quick, restaurant-quality meal.
Packed with protein from succulent shrimp and healthy fats from olive oil and butter, it’s both satisfying and nourishing.
Ready in just 20 minutes, it’s perfect for busy weeknights or easy entertaining, offering a luxurious flavor without complicated prep.
Easy Shrimp Scampi Linguine
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet or sauté pan
- 1 wooden spoon or spatula
- 1 colander (for draining pasta)
- 1 knife (for slicing garlic and parsley)
Ingredients
- 1 tbsp olive oil
- 3 tbsp unsalted butter divided
- 2 cloves garlic thinly sliced
- Salt to taste
- Freshly ground black pepper to taste
- 500 g ½ lb raw shrimp, peeled and deveined
- ½ lemon juice only
- 125 ml ½ cup dry white wine
- 500 g ½ lb linguine
- 1 –2 tbsp fresh flat-leaf parsley chopped
Instructions
- Prepare the Ingredients: Before you start cooking, gather all your ingredients and measure them carefully. Peel and devein the shrimp if they aren’t already prepared, then pat them dry with paper towels—this ensures they sear nicely. Slice the garlic cloves thinly so they release maximum flavor without burning. Chop the flat-leaf parsley and set it aside for garnish. Have your lemon, butter, olive oil, and white wine ready at hand.
- Cook the Linguine: Fill a large pot with water and add a generous pinch of salt—it should taste like the sea. Bring the water to a rolling boil over high heat. Once boiling, add the linguine and cook according to the package instructions until al dente, typically 8–10 minutes. Stir occasionally to prevent sticking. A few minutes before the pasta is done, reserve ½ cup (125 ml) of pasta water and set aside—it will help the sauce cling beautifully to the noodles later. Drain the pasta in a colander but do not rinse; the starch helps the sauce stick.
- Sear the Shrimp: While the pasta is cooking, heat a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil, allowing the butter to melt fully and mingle with the oil. Season the shrimp lightly with salt and freshly ground black pepper. Carefully place the shrimp in the pan in a single layer and cook for about 1 minute on each side, or until they turn pink and slightly golden around the edges. Avoid overcooking—they should remain tender and juicy. Remove the shrimp from the skillet and place them on a plate, leaving the flavorful cooking juices behind.
- Prepare the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter and the sliced garlic. Reduce the heat to low and sauté gently for 1–2 minutes, stirring frequently to prevent the garlic from burning.Once fragrant, add the juice of half a lemon and the dry white wine. Bring the mixture to a slow simmer, letting the sauce bubble gently for 2–3 minutes. This will reduce slightly and intensify the flavor while keeping the sauce silky. Taste and adjust the seasoning with salt and pepper if needed. Keep the sauce warm on low heat until ready to combine with the pasta.
- Combine Pasta and Sauce: Add the drained linguine directly into the skillet with the garlic butter sauce. Pour in the reserved pasta water gradually, tossing the pasta with tongs or a wooden spoon to coat each strand evenly. The starchy pasta water helps create a smooth, glossy sauce that clings beautifully to the noodles.
- Return the Shrimp: Return the seared shrimp to the skillet along with any juices that collected on the plate. Gently toss the shrimp and pasta together, ensuring each piece is coated in the flavorful sauce. Taste again and add more salt or pepper if desired. The shrimp should be perfectly cooked and tender, while the pasta is infused with buttery, garlicky, lemony flavor.
- Garnish and Serve: Transfer the Shrimp Scampi Linguine to serving plates. Sprinkle the chopped flat-leaf parsley generously over the top for a fresh, vibrant touch. Serve immediately while hot, optionally accompanied by crusty bread to soak up the sauce and a wedge of lemon for extra brightness. Enjoy a luxurious, restaurant-quality meal made in just 20 minutes!
Notes
- Use fresh or high-quality frozen shrimp, peeled and deveined for best flavor.
- Pat shrimp dry before cooking to ensure they sear properly instead of steaming.
- Slice garlic thinly to release flavor without overpowering the sauce.
- Reserve some pasta water to help create a silky, cohesive sauce.
- Taste and adjust seasoning at the end; a squeeze of extra lemon brightens the dish.
- Cook shrimp quickly over medium heat to prevent rubbery texture.
- Use a combination of butter and olive oil to prevent burning and add depth of flavor.
Chef’s Secrets for Perfect Flavor
The key to a restaurant-quality shrimp scampi lies in timing and layering flavors.
Sear the shrimp quickly over medium heat to lock in moisture while giving them a light golden crust.
Low-heat sautéing of garlic prevents bitterness and allows it to infuse the butter and wine.
Adding pasta water gradually helps bind the sauce to the linguine, giving every bite a luscious, glossy coating.
For a richer flavor, use a combination of butter and olive oil, as the oil raises the smoke point and prevents the butter from burning.
Serving Suggestions for Elegant Presentation
Serve your Shrimp Scampi Linguine immediately for the best texture and taste.
Pair it with a crisp green salad or lightly roasted vegetables for a balanced meal.
A slice of crusty bread or garlic bread works wonderfully to mop up the flavorful sauce.
For drinks, a chilled glass of dry white wine complements the buttery, garlicky flavors.
Garnishing with freshly chopped parsley or a light sprinkle of Parmesan cheese adds a pop of color and subtle seasoning.
Storage Tips to Keep Fresh
Leftover shrimp scampi can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm the pasta and shrimp in a skillet over low heat, adding a splash of water or broth to loosen the sauce without overcooking the shrimp.
Avoid microwaving directly, as it can make shrimp rubbery.
The pasta sauce can also be stored separately to maintain optimal texture.
This recipe is not ideal for long-term freezing, as shrimp tend to lose their delicate texture after thawing.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly. Thaw them fully in the refrigerator or under cold running water and pat dry before cooking to prevent excess water from diluting the sauce.
2. Can I make this recipe gluten-free?
Absolutely! Substitute linguine with a gluten-free pasta or zucchini noodles for a lighter, low-carb option. Just adjust cooking times according to the pasta type.
3. What can I use instead of white wine?
If you prefer to skip alcohol, use low-sodium chicken or vegetable broth with a splash of lemon juice. It keeps the sauce flavorful and acidic, mimicking the brightness of wine.
4. How can I make the sauce creamier?
For a slightly creamier texture, stir in a tablespoon of heavy cream or crème fraîche at the end of cooking. It enhances richness without overpowering the delicate shrimp flavor.
5. Can I prepare this in advance for meal prep?
You can cook the pasta and sauce separately and store them in the fridge. When ready to eat, reheat gently and toss with shrimp. Avoid combining everything until serving to maintain texture and prevent overcooking.
