Shrimp Scampi With Linguine (Print out)

Tender shrimp in garlicky white wine butter sauce over linguine, brightened with lemon and fresh parsley.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Pasta

02 - 12 ounces linguine

→ Aromatics & Flavorings

03 - 4 tablespoons unsalted butter
04 - 3 tablespoons extra-virgin olive oil
05 - 5 cloves garlic, finely minced
06 - 1/4 teaspoon red pepper flakes
07 - Zest of 1 lemon
08 - 1/4 cup fresh parsley, chopped

→ Sauce

09 - 1/2 cup dry white wine
10 - 2 tablespoons freshly squeezed lemon juice
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Lemon wedges for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain remaining water.
02 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add minced garlic and red pepper flakes, sauté for approximately 1 minute until fragrant but not browned.
04 - Add shrimp in a single layer. Cook for 1 to 2 minutes on each side until opaque and pink. Remove shrimp to a plate and set aside.
05 - Pour white wine and lemon juice into the skillet. Bring to a simmer while scraping up any browned bits. Allow to cook for 2 to 3 minutes to reduce slightly.
06 - Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and fully combined.
07 - Return cooked shrimp with any accumulated juices to the skillet along with lemon zest and half the parsley. Toss to coat evenly.
08 - Add drained linguine and toss thoroughly to combine. Add reserved pasta water in small increments as needed to achieve a silky sauce consistency. Taste and adjust seasoning with salt and pepper.
09 - Serve immediately, garnished with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It tastes like a special occasion but comes together faster than takeout arrives.
  • The sauce clings to every strand of pasta without feeling heavy or oily.
  • Shrimp cook so quickly that theres almost no risk of drying out if you watch them closely.
  • Lemon and parsley add brightness that keeps each bite interesting instead of rich and monotonous.
02 -
  • Overcooking shrimp turns them rubbery and chewy, so pull them from the heat as soon as they turn opaque and curl slightly.
  • Pasta water is the key to a sauce that coats instead of separates, the starch acts like glue between the fat and the liquid.
  • Burnt garlic will ruin the entire dish, so keep the heat at medium and stir constantly once the garlic hits the pan.
03 -
  • Use a large skillet so the shrimp have room to sear instead of crowding and steaming in their own juice.
  • Salt your pasta water until it tastes like the sea, this is your only chance to season the pasta itself.
  • Add the lemon zest at the very end so the oils stay fragrant and bright instead of cooking off.
  • If the sauce looks too thin, let it simmer for another minute, if it looks too thick, add pasta water one tablespoon at a time.
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