Introduction

Linguine Shrimp Scampi in Lemon Wine Sauce is a classic Italian-American seafood dish that’s elegant, flavorful, and surprisingly quick to prepare. Succulent shrimp are sautéed in a garlicky, buttery sauce with white wine, fresh lemon juice, and a touch of red pepper flakes, then tossed with perfectly cooked linguine for a restaurant-quality meal at home.

This dish is perfect for weeknight dinners, date nights, or entertaining guests. Its bright citrusy flavor and aromatic garlic sauce make it irresistible, and the combination of tender shrimp with tender pasta coated in a light, flavorful sauce makes it a true crowd-pleaser.

Why I Love This Recipe

1. Quick and Delicious – In under 30 minutes, you can have a gourmet meal that tastes like it took hours.
2. Bright and Flavorful – The combination of lemon, garlic, butter, and white wine creates a sauce that’s both fresh and indulgent.
3. Tender, Juicy Shrimp – Shrimp cook quickly and remain perfectly tender, soaking up the flavorful sauce.
4. Versatile and Elegant – It’s simple enough for a weeknight but elegant enough to serve guests.
5. Visual Appeal – The golden shrimp, glossy pasta, and bright parsley make it a beautiful dish to serve.

Why It’s a Must-Try Dish

This dish is a must-try because it embodies everything you want in a seafood pasta: light yet flavorful, simple yet impressive. The lemon wine sauce enhances the natural sweetness of shrimp while complementing the pasta perfectly. It’s also highly customizable—you can adjust garlic, spice, or add veggies like cherry tomatoes or spinach. It’s a dish that impresses without stress, making it ideal for both family dinners and special occasions.

Recipe Information

• Course: Main Course
• Cuisine: Italian-American
• Preparation Time: 10 minutes
• Cooking Time: 15–20 minutes
• Servings: 4
• Calories per Serving: ~450–500 kcal

Ingredients

• 12 oz (340 g) linguine pasta
• 1 lb (450 g) large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• ½ tsp red pepper flakes (optional)
• ½ cup dry white wine (or chicken broth)
• Juice and zest of 1 lemon
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Cooking Directions

Step-by-Step Preparation Method

1. Cook the Linguine:
   • Bring a large pot of salted water to a boil.
   • Cook linguine according to package instructions until al dente. Drain, reserving ½ cup pasta water.
2. Prepare the Shrimp:
   • Pat shrimp dry and season with salt and pepper.
3. Sauté Garlic and Shrimp:
   • In a large skillet, heat olive oil and 2 tbsp butter over medium heat.
   • Add minced garlic and red pepper flakes, cooking 30 seconds until fragrant.
   • Add shrimp and sauté 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Deglaze the Pan:
   • Pour in white wine and lemon juice, scraping up any browned bits from the skillet.
   • Let it simmer 2–3 minutes to reduce slightly.
5. Make the Sauce:
   • Lower heat and stir in remaining butter until melted.
   • Add zest of 1 lemon and season with salt and pepper.
6. Combine Shrimp and Pasta:
   • Return shrimp to the skillet.
   • Add cooked linguine and toss to coat, adding reserved pasta water as needed for desired sauce consistency.
   • Sprinkle with fresh parsley.
7. Serve Immediately:
   • Plate the linguine and shrimp, drizzle with sauce, and garnish with lemon wedges.

How to Serve

• Serve hot with crusty bread to soak up the sauce.
• Pair with a light salad or steamed vegetables for a complete meal.
• Optional: sprinkle grated Parmesan on top for extra flavor.

Recipe Tips

• Don’t overcook shrimp—they cook very quickly and turn rubbery if left too long.
• Use dry white wine for the best flavor; chicken broth can be substituted for a non-alcoholic version.
• Reserve pasta water—it helps emulsify the sauce and coat the linguine perfectly.
• Fresh lemon juice at the end brightens the flavors and balances the richness of the butter.

Variations

• Spicy Shrimp Scampi: Add extra red pepper flakes or a pinch of cayenne.
• Garlic Butter Veggie Version: Toss in spinach, cherry tomatoes, or asparagus.
• Creamy Shrimp Scampi: Stir in ¼ cup heavy cream for a richer sauce.
• Low-Carb Option: Serve over zucchini noodles instead of linguine.

Freezing & Storage

• Storage: Store cooked shrimp and pasta in an airtight container in the refrigerator for up to 2 days.
• Freezing: Not recommended with pasta, as shrimp and sauce are best fresh. You can freeze cooked shrimp separately for up to 3 months and reheat gently with fresh pasta.

Special Equipment Needed

• Large pot for pasta
• Large skillet for sauce and shrimp
• Tongs or spatula
• Measuring spoons
• Knife and cutting board for garlic and parsley

FAQ

Q: Can I use frozen shrimp?
A: Yes, thaw completely and pat dry before cooking.

Q: Can I make this dish ahead?
A: It’s best fresh, but you can prepare the sauce and shrimp separately and reheat briefly.

Q: Can I substitute another pasta?
A: Yes, spaghetti or fettuccine works well.

Q: How do I avoid overcooking shrimp?
A: Cook shrimp 2–3 minutes per side until pink and opaque. They finish cooking quickly in residual heat.

Conclusion

Linguine Shrimp Scampi in Lemon Wine Sauce is a quick, elegant, and flavorful dish that brings the taste of a fine Italian restaurant into your home. The combination of garlic, butter, lemon, and white wine creates a luscious sauce that perfectly complements tender shrimp and al dente linguine. It’s easy enough for a weeknight yet impressive enough for guests. With bright flavors, minimal effort, and restaurant-quality results, this shrimp scampi is a must-have recipe in your collection.