Shrimp Scampi With Linguine

The smell of garlic hitting hot butter still makes me pause whatever I am doing, like a kitchen instinct I cannot shake. I first made scampi on a Tuesday night when I needed something that felt fancy but would not keep me at the stove until midnight. My roommate walked in mid-sauté and actually said, who are you and what have you done with our microwave dinners. That buttery wine reduction creates this glossy sauce that clings to every strand of pasta, and I have yet to find anyone who can resist it.

Last summer I made this for my parents on their anniversary, and my dad actually put down his phone to eat. That is when you know a dish is worth keeping. The shrimp turn pink and plump right in front of your eyes, which feels like some kind of edible magic trick every single time.

Ingredients

• 1 pound large shrimp: Peeled and deveined saves so much time, and Pat them completely dry or they will steam instead of sear
• 12 ounces linguine: The flat shape holds onto sauce beautifully, though spaghetti works in a pinch
• 4 tablespoons unsalted butter: Divide this so you can sauté with half and finish the sauce with the rest for maximum richness
• 3 tablespoons extra virgin olive oil: Prevents the butter from burning and adds that classic Italian flavor base
• 5 cloves garlic: Finely minced means it melts into the sauce instead of leaving raw chunks
• 1/4 teaspoon red pepper flakes: Optional, but I love the subtle warmth that lingers after each bite
• Zest of 1 lemon: Use a microplane if you have one, it catches the fragrant oils without the bitter pith
• 1/4 cup fresh parsley: Chop it right before adding so it stays bright and does not turn the sauce muddy
• 1/2 cup dry white wine: Something drinkable is key because the flavor concentrates as it reduces
• 2 tablespoons fresh lemon juice: Brightens all that butter and cuts through the richness perfectly
• Salt and black pepper: Taste the finished sauce before adjusting, the wine and butter change things considerably
• Lemon wedges: For serving, because everyone likes extra acid at the table to make it their own

Instructions

Get the pasta going first:

Boil a large pot of well-salted water, cook the linguine until al dente, and remember to scoop out 1/2 cup of the starchy pasta water before draining—that liquid gold saves more sauces than I can count.

Prep your shrimp properly:

Pat the shrimp completely dry with paper towels and give them a light seasoning of salt and pepper, because water on the surface means steam in the pan instead of that golden sear we want.

Build your flavor base:

Melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat, add the garlic and red pepper flakes, and let them sizzle for about a minute until the kitchen smells amazing but the garlic is still pale.

Sear the shrimp just right:

Lay the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink and opaque, then remove them immediately because overcooked shrimp is a tragedy nobody deserves.

Create the silky sauce:

Pour in the wine and lemon juice, let it bubble and reduce for 2 to 3 minutes while you scrape up any browned bits, then swirl in the remaining butter and olive oil until emulsified.

Bring everyone together:

Add the shrimp back with their juices, toss in the lemon zest and half the parsley, then add the drained pasta and toss vigorously, adding splashes of pasta water until the sauce coats each strand.

Finish and serve:

Heap into warm bowls, scatter the remaining parsley on top, and set out extra lemon wedges because bright acid at the table makes everything sing.

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This pasta turned into my go-to dinner for nights when something good happened during the day. The first time I nailed the sauce consistency, I actually took a picture and sent it to my sister. Some recipes just feel like celebrations on a plate.

Choosing The Right Wine

I have found that any dry white wine you actually enjoy drinking works beautifully here. Sauvignon Blanc adds crisp brightness, while Pinot Grigio keeps things light and clean. The one thing I learned is to skip overly oaky wines because that heavy wood flavor overwhelms the delicate shrimp.

Pasta Water Is Your Secret Weapon

That starchy liquid transforms a separated sauce into something silky and restaurant-quality. Add it just a splash at a time, tossing constantly, until the sauce clings to the pasta instead of sliding off into the bottom of the bowl. It makes all the difference between good and unforgettable.

Make It Your Own

Once you have the basic technique down, this recipe adapts beautifully to whatever you have on hand or whatever mood you are in. Cherry tomatoes add sweetness and color, while a handful of spinach wilts into the sauce for extra nutrition.

• Swap in fettuccine or angel hair if linguine is not in the pantry
• Add cherry tomatoes when you sauté the garlic for bursts of sweetness
• Stir in a handful of arugula at the end for a peppery fresh bite

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This is the kind of dinner that makes people feel taken care of without you having to say a word. Sometimes food says everything better than we ever could.

Recipe Questions & Answers

→ What type of shrimp is best for this dish?

Large shrimp (21-25 count per pound) are ideal for this preparation. They cook quickly and remain tender. Ensure they are peeled and deveined before cooking for the best experience.

→ Can I use a different type of pasta?

Absolutely! While linguine is traditional, spaghetti or fettuccine make excellent substitutes. Even a short pasta like penne or campanelle could work, though the long strands typically complement the sauce better.

→ What kind of white wine should I use?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay works beautifully. Avoid sweet wines or those with strong oak flavors, as they can overpower the delicate taste of the shrimp and lemon.

→ How do I prevent the shrimp from becoming tough?

Shrimp cook very quickly. Sear them for only 1-2 minutes per side until they turn opaque and pink. Remove them from the skillet immediately to avoid overcooking. They will finish cooking when tossed back into the warm sauce.

→ Is it possible to make this dairy-free?

Yes, you can substitute a high-quality extra-virgin olive oil for the butter entirely. While the flavor profile will shift slightly, it will still yield a delicious and aromatic dish.