Easy Shrimp Scampi Linguine
Tender shrimp tossed in a garlic, butter, and white wine sauce, served over perfectly cooked linguine. Ready in 20 minutes, this dish is flavorful, protein-rich, and ideal for a quick, satisfying dinner.
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.
