Classic Garlic Butter Shrimp Scampi with Linguine
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.
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
Instructions
- 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.
- 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.
- 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.
- Combine Pasta u0026 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.
- Serve : Plate with extra parsley, Parmesan (optional), and lemon wedges.