Description
This easy shrimp scampi linguine recipe delivers a restaurant-quality meal in under 30 minutes. It features juicy shrimp tossed in a luscious garlic butter, white wine, and lemon sauce, all coating a tangle of perfectly cooked linguine. A quick and elegant weeknight dinner, it’s a sophisticated yet simple alternative to other creamy pasta dishes like Spinach Artichoke Pasta. This dish is sure to become a new family favorite.
Ingredients
- 1 lb linguine
- 1 lb large shrimp (16–20 count), peeled and deveined
- 1/2 cup unsalted butter, divided
- 2 tbsp extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Just before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
- While the pasta cooks, pat the shrimp completely dry with paper towels and season them with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Once the butter is foaming, add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Do not overcook. Transfer the cooked shrimp to a clean plate and set aside.
- Reduce the heat to medium-low. Add the remaining 6 tablespoons of butter to the same skillet. Once melted, add the sliced garlic and red pepper flakes. Cook, stirring frequently, for about 1-2 minutes until the garlic is fragrant and lightly golden. Be careful not to burn it.
- Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste.
- Return the cooked shrimp to the skillet. Add the drained linguine and toss everything together to coat the pasta and shrimp evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with additional fresh parsley and a sprinkle of black pepper.
Notes
- Don’t Overcook the Shrimp: Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and curl to keep them tender and juicy. They will finish warming through when you add them back to the sauce.
- Use Quality Ingredients: Since the ingredient list is short, quality matters. Use a good dry white wine that you would drink, fresh garlic (not jarred), and fresh lemon juice for the best flavor.
- Control the Salt: Remember that the pasta water is salty. Taste the sauce before adding the cooked pasta and adjust the final seasoning at the end.
Nutrition
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