Shrimp Scampi With Linguine

The sizzle of garlic hitting warm butter still makes me pause whatever I'm doing in the kitchen. I picked up shrimp scampi by accident one Wednesday when I had linguine to use up and a bottle of white wine I'd opened for a risotto that never happened. The smell alone pulled my neighbor to my door asking what I was making. Now it's my go-to when I want to feel like I'm dining out without leaving home.

I made this for my sister's birthday last spring when she requested something fancy but not fussy. She stood in my kitchen with a glass of Pinot Grigio, stealing shrimp straight from the skillet before I could plate anything. We ended up eating at the counter with the pan between us, twirling linguine and laughing about how we used to think garlic came pre-minced in jars. It became her most-requested meal after that night.

Ingredients

• 1 pound large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or ammonia-like, and pat them completely dry so they sear instead of steam.
• 12 ounces linguine: Al dente is your friend here because the pasta finishes cooking slightly in the sauce, soaking up all that garlicky butter.
• 4 tablespoons unsalted butter: Unsalted gives you control over seasoning, and it emulsifies beautifully with the wine to create a silky coating.
• 3 tablespoons extra-virgin olive oil: Keeps the butter from burning and adds a fruity richness that rounds out the sauce.
• 5 cloves garlic, finely minced: Fresh garlic is non-negotiable, jarred just doesn't have the same punch or fragrance when it hits the heat.
• 1/4 teaspoon red pepper flakes: Optional but I always add them for a gentle warmth that plays against the lemon.
• Zest of 1 lemon: This is where the brightness lives, zest before you juice and you'll get pure citrus oils.
• 1/4 cup fresh parsley, chopped: Flat-leaf parsley tastes better than curly and adds a fresh green note that cuts through the butter.
• 1/2 cup dry white wine: Use something you'd drink, like Pinot Grigio or Sauvignon Blanc, because cooking concentrates the flavor.
• 2 tablespoons freshly squeezed lemon juice: Freshly squeezed is sharper and more vibrant than bottled, balance the richness perfectly.
• Salt and freshly ground black pepper: Season in layers, taste as you go, and finish with a crack of pepper right before serving.
• Lemon wedges for serving: A final squeeze at the table lets everyone adjust brightness to their liking.

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil and cook the linguine until al dente, usually a minute less than the package says. Reserve half a cup of that starchy pasta water before draining, it's magic for loosening the sauce later.

Prep the shrimp:

Pat the shrimp completely dry with paper towels and season them lightly with salt and pepper. Wet shrimp won't sear properly and you'll miss that slight caramelization.

Start the aromatics:

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat, then add garlic and red pepper flakes. Sauté for about a minute, stirring constantly so the garlic turns golden and fragrant without browning.

Sear the shrimp:

Lay the shrimp in a single layer in the skillet and let them cook undisturbed for 1 to 2 minutes per side until they turn opaque and pink. Remove them to a plate, they'll finish cooking when you toss everything together.

Build the sauce:

Pour in the white wine and lemon juice, scraping up any browned bits stuck to the pan. Let it simmer for 2 to 3 minutes until it reduces slightly and smells bright and winey.

Finish the sauce:

Stir in the remaining 2 tablespoons butter and 1 tablespoon olive oil, swirling until the sauce turns glossy and emulsified. This is where it goes from good to restaurant-quality.

Bring it together:

Return the shrimp and any accumulated juices to the skillet, then toss in the lemon zest and half the parsley. Everything should glisten and smell like the best kind of coastal dinner.

Toss the pasta:

Add the drained linguine and toss everything together with tongs, adding splashes of reserved pasta water until the sauce clings to every strand. Taste and adjust salt and pepper now while you can still fix it.

Serve:

Plate immediately, top with remaining parsley, and serve with lemon wedges on the side. This dish waits for no one.

Save

One Sunday evening I served this to friends who claimed they didn't like seafood. They went quiet for the first few bites, then one of them looked up and said this doesn't taste like fish, it tastes like vacation. We polished off the entire skillet and ordered shrimp online the next day so I could teach them how to make it. That's when I knew this recipe had some kind of magic beyond just being delicious.

Choosing Your Shrimp

I used to buy whatever shrimp was on sale until I learned that size and freshness actually matter. Large shrimp hold up better to searing and don't disappear into the pasta. If you can find wild-caught, they tend to have better flavor and firmer texture. Frozen shrimp are often fresher than so-called fresh because they're frozen right on the boat. Just thaw them in the fridge overnight or under cold running water, never in warm water or the microwave.

Wine in the Sauce

The first time I made this I used cooking wine from a bottle that had been under my sink for months and wondered why it tasted flat. Real wine matters because it reduces down and concentrates, so anything harsh or stale will only get worse. I keep a bottle of decent Pinot Grigio around specifically for cooking, and I pour myself a glass while I'm at it. If you don't drink alcohol, a mix of chicken broth with a splash of white wine vinegar or lemon juice can work, though the flavor won't be quite the same.

Making It Your Own

This recipe is forgiving enough to adapt without losing its soul. I've tossed in halved cherry tomatoes with the garlic for bursts of sweetness, swapped linguine for spaghetti or even fettuccine when that's what I had. Sometimes I add a handful of baby spinach at the end just to feel like I've included a vegetable. A pinch of lemon zest on each plate right before serving makes the whole thing feel a little more special.

• Try adding capers in step 5 for a briny punch that plays beautifully with lemon.
• Toss in a handful of arugula with the pasta for peppery freshness.
• Finish with a drizzle of good olive oil and flaky sea salt if you want to get fancy.

Save

This dish taught me that impressive doesn't have to mean complicated. Every time I make it I'm reminded that good ingredients and a little attention can turn a weeknight into something worth remembering.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work well. Thaw them completely in the refrigerator overnight or under cold running water, then pat thoroughly dry before cooking to ensure proper searing.

→ What type of wine should I use?

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Choose something you'd enjoy drinking, as the flavor concentrates during cooking.

→ How do I know when the shrimp are cooked?

Shrimp are done when they turn pink and opaque, forming a C-shape. They cook quickly, about 1-2 minutes per side. Overcooked shrimp become rubbery, so watch carefully.

→ Can I make this ahead of time?

This dish is best served immediately. However, you can prep ingredients in advance—peel shrimp, mince garlic, and chop parsley—then cook just before serving for optimal texture and flavor.

→ What can I substitute for white wine?

If avoiding alcohol, use low-sodium chicken or seafood broth with a splash of white wine vinegar or extra lemon juice to mimic the acidity and brightness wine provides.

→ Why reserve pasta water?

Starchy pasta water helps emulsify the sauce, creating a silky coating that clings to the noodles. Add it gradually if the sauce seems too thick or dry.