Introduction

Garlic Butter Shrimp Scampi with Linguine is one of those timeless pasta dishes that strikes the perfect balance between simple and luxurious. It features juicy shrimp sautéed in a rich garlic butter and white wine sauce, tossed with perfectly cooked linguine, fresh lemon juice, and parsley. The result is a light yet flavorful dish that’s ready in under 30 minutes but feels like it came straight out of a fine-dining restaurant.

This dish originates from Italian-American cuisine, with “scampi” traditionally referring to a type of lobster-like crustacean. Over time, shrimp became the star protein in American adaptations, leading to the much-loved Shrimp Scampi we know today.

Why I Love This Recipe

I adore this dish because it’s elegant yet approachable. The garlic butter and white wine sauce feels indulgent, but the lemon keeps everything fresh and zesty. The shrimp cook quickly, ensuring they stay plump and tender, while the linguine soaks up every drop of the delicious sauce. It’s also a recipe that’s versatile—you can serve it for a casual weeknight meal or dress it up for a romantic dinner.

Why It’s a Must-Try Dish

• Quick & Easy: Ready in under 30 minutes, perfect for busy nights.
• Elegant Flavors: Garlic, butter, lemon, and wine create a restaurant-quality sauce.
• Family-Friendly: Both kids and adults love this comforting pasta.
• Versatile: Works as a weeknight dinner or a special occasion centerpiece.
• Balanced: Rich yet refreshing thanks to the lemon and fresh herbs.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: ~520 calories per serving (approximate)
• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Pasta

• 12 oz (340 g) linguine pasta
• Salt (for pasta water)

For the Shrimp Scampi

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tablespoons unsalted butter (divided)
• 2 tablespoons olive oil
• 5 cloves garlic, finely minced
• ½ teaspoon red chili flakes (optional, for heat)
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons fresh lemon juice (plus zest of 1 lemon)
• ¼ cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• Extra lemon wedges, for serving

Simple Cooking Directions

1. Cook linguine until al dente.
2. Sauté shrimp in butter and oil until pink, then set aside.
3. Make garlic butter white wine sauce.
4. Toss pasta with sauce, shrimp, and parsley.
5. Garnish and serve hot.

Step-by-Step Preparation Method

1. Cook the Pasta
   • Bring a large pot of salted water to a boil.
   • Cook linguine until al dente, according to package directions.
   • Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Shrimp
   • In a large skillet, heat 1 tablespoon butter and olive oil over medium-high heat.
   • Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque.
   • Remove shrimp from skillet and set aside.
3. Make the Garlic Butter Sauce
   • In the same skillet, add remaining butter.
   • Sauté garlic and chili flakes for about 30 seconds, until fragrant (do not burn).
   • Pour in white wine and lemon juice, scraping up browned bits from the pan.
   • Simmer for 2–3 minutes until reduced slightly.
4. Combine Pasta & Shrimp
   • Add cooked linguine and shrimp back into the skillet.
   • Toss to coat in the sauce, adding reserved pasta water as needed for consistency.
   • Stir in lemon zest and fresh parsley.
5. Serve
   • Plate with extra parsley, Parmesan (optional), and lemon wedges.

How to Serve

• Serve in warmed pasta bowls with fresh parsley and lemon wedges.
• Pair with garlic bread, bruschetta, or a crisp green salad.
• A glass of chilled white wine is the perfect complement.

Additional Recipe Tips

• Don’t overcook the shrimp—they cook quickly and can turn rubbery.
• Use a good dry white wine (not sweet). If avoiding alcohol, substitute with chicken broth.
• Reserve pasta water—it helps emulsify and thicken the sauce.
• Fresh lemon juice is essential for brightness—avoid bottled juice.

Variations

• Vegetable Additions: Add spinach, asparagus, or zucchini for extra freshness.
• Spicy Kick: Increase red chili flakes or add fresh chopped chili.
• Gluten-Free: Use gluten-free linguine or zucchini noodles.
• Creamy Version: Stir in ¼ cup heavy cream for a richer sauce.
• Cheesy Twist: Finish with freshly grated Parmesan or Pecorino Romano.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended, as shrimp become rubbery and the sauce can separate.
• Reheating: Warm gently in a skillet with a splash of broth or water—avoid microwaving shrimp too long.

Special Equipment Needed

• Large pot (for pasta)
• Large skillet (for shrimp and sauce)
• Zester or microplane (for lemon zest)
• Tongs (for tossing pasta)

FAQ

Q1: Can I make this without wine?
Yes, substitute with chicken broth for a similar depth of flavor.

Q2: What size shrimp should I use?
Large (16–20 per pound) or extra-large shrimp work best for this dish.

Q3: Can I use spaghetti instead of linguine?
Yes, spaghetti or fettuccine also work well.

Q4: Can I make this ahead of time?
It’s best served fresh, but you can prep ingredients (chop garlic, clean shrimp) ahead of time.

Conclusion

Garlic Butter Shrimp Scampi with Linguine is a dish that proves simple ingredients can create extraordinary results. With buttery garlic shrimp, a luscious lemon-wine sauce, and tender pasta, this recipe is both comforting and elegant. Perfect for weeknights yet impressive enough for dinner parties, it’s a must-try dish that will quickly become a favorite in your kitchen.