Shrimp Scampi with Linguine
Tender shrimp sautéed in garlic, butter, and olive oil, tossed with zesty lemon and parsley over linguine. Ready in just 25 minutes, this quick, protein-rich pasta dish is perfect for a weeknight dinner or effortless entertaining.
Equipment
- Large pot for pasta
- Colander (for draining pasta)
- Large skillet (stainless steel or cast-iron)
- Tongs (for tossing pasta and shrimp)
Ingredients
For the Pasta:
- 1 lb 454 g linguine or spaghetti
- ¼ cup 57 g unsalted butter
- ¼ cup 60 ml extra virgin olive oil
- 5 medium garlic cloves finely chopped
- ½ tsp crushed red pepper flakes
- ½ cup 119 ml dry white wine (Sauvignon Blanc or Chablis)
- 1 lb extra-large shrimp peeled and deveined
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 medium lemon zested (about 2 tsp)
- 2 Tbsp fresh lemon juice from ½ lemon
- ½ cup fresh parsley finely chopped
For Serving:
- High-quality extra virgin olive oil for drizzling
- Flaky sea salt to taste
- Crusty bread optional, for serving
Instructions
- Prepare the Pasta: Fill a large pot with water, leaving enough space to allow the pasta to cook without sticking. Place it over high heat and bring it to a rapid boil. Once boiling, add a generous pinch of kosher salt to season the water—it enhances the pasta’s flavor from within. Add 1 pound of linguine or spaghetti, stirring occasionally to prevent the strands from sticking together. Cook according to the package instructions until the pasta is al dente, meaning it’s tender but still has a slight bite. Before draining, reserve about ½ cup of the starchy pasta water, which will help loosen and bind the sauce later. Drain the pasta using a colander and set aside briefly while you prepare the shrimp.
- Infuse Garlic and Butter: Place a large stainless steel or cast-iron skillet over medium heat. Add ¼ cup of unsalted butter and ¼ cup of extra virgin olive oil. Allow the butter to melt slowly and blend with the oil, creating a rich, glossy base. Add 5 finely chopped garlic cloves and ½ teaspoon of crushed red pepper flakes. Stir gently and cook slowly for 1–2 minutes until the garlic becomes fragrant and lightly golden. Be cautious—garlic burns quickly, so keep the heat moderate. This step forms the aromatic backbone of your scampi sauce, delivering both warmth and subtle heat from the red pepper flakes.
- Deglaze with White Wine: Increase the heat to medium-high and pour in ½ cup of dry white wine, such as Sauvignon Blanc or Chablis. Use a wooden spoon or spatula to gently scrape any browned bits from the skillet; this adds depth and complexity to the sauce. Allow the wine to simmer for about 2 minutes until it reduces by roughly half. This concentrated flavor base will perfectly coat the shrimp and pasta without overpowering the delicate taste of the seafood.
- Cook the Shrimp: Add 1 pound of peeled and deveined extra-large shrimp to the skillet, spreading them evenly in a single layer. Season with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Let the shrimp cook undisturbed for 2 minutes, allowing them to develop a slight golden sear on one side. Stir gently with tongs and continue cooking for another 1–2 minutes until the shrimp turn opaque and curl slightly. The shrimp should be tender, juicy, and perfectly cooked—not rubbery.
- Combine Pasta and Sauce: Return the drained pasta to the skillet with the shrimp. Add 2 teaspoons of finely grated lemon zest and 2 tablespoons of fresh lemon juice, which brighten and balance the richness of the butter and olive oil. Pour in ¼ cup of the reserved pasta water, which helps the sauce cling to the noodles while keeping it silky. Use tongs to thoroughly toss the pasta, shrimp, and sauce together, ensuring every strand of linguine is coated with the garlic-lemon butter. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice according to preference.
- Finish with Fresh Herbs: Fold in ½ cup of finely chopped fresh parsley, adding a burst of color and a subtle, herbal freshness that complements the shrimp perfectly. The parsley also helps cut through the richness of the sauce, making the dish feel lighter and more vibrant. Give one final gentle toss to distribute the herbs evenly throughout the pasta.
- Plate and Serve: Divide the shrimp scampi evenly among serving bowls or plates. Drizzle lightly with high-quality extra virgin olive oil and sprinkle with flaky sea salt to taste. For extra flavor and texture, grind a little fresh black pepper over the top. Serve immediately with slices of crusty bread for soaking up every last bit of the luscious sauce. This dish is best enjoyed hot, when the shrimp are tender, the pasta perfectly coated, and the garlic-lemon aroma is at its peak.
Notes
- Use extra-large, fresh or thawed shrimp for the best texture; smaller shrimp may overcook quickly.
- Don’t skip reserving pasta water—it helps create a smooth, cohesive sauce that clings to the noodles.
- Keep the garlic on medium heat to prevent burning; burnt garlic turns bitter.
- Adjust the red pepper flakes to taste for mild or spicy heat.
- Freshly grated lemon zest and juice brighten the dish and balance richness.
- Serve immediately; this dish is best enjoyed fresh to retain the shrimp’s tenderness.
