shrimp scampi with linguini recipe

Written BySheba G Updated On
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The Best shrimp scampi with linguini recipe

I have been making shrimp scampi with linguini for years because it gives my family a dinner that tastes like a restaurant plate without a restaurant level of effort. Start to finish it takes about 25 minutes, and most of that is just waiting on the pasta water. Shrimp, garlic, butter, olive oil, white wine, lemon, and linguini. That is the whole shopping list. I keep a bag of frozen shrimp in the freezer so I can pull this together on a night when I have not planned anything.

My kids ask for this by name. They eat the shrimp first and then twirl the linguini through the sauce left in the bowl, and my husband always takes a second serving before I have even sat down. I make it for birthdays and for nights when we have people over, and I also make it on a plain Wednesday when nobody wants to think hard about dinner. It works both ways, which is the reason it stayed in my rotation.

There is also a solid nutrition case for it. Shrimp is a lean source of protein and it is low in fat compared with a lot of other proteins I cook during the week. The linguini gives everyone the energy they need, and the garlic, olive oil, and lemon bring flavor without heavy cream or a thick sauce. I usually serve it with a green vegetable or a simple salad on the side to round out the plate. It is a meal I feel good about putting in front of my family on a regular basis.

Shrimp Scampi with Linguini

4.7 from 733 votes

Plump shrimp seared in olive oil and finished in a garlicky white wine butter sauce, then tossed with linguine and fresh parsley. It comes together in one skillet while the pasta boils, so dinner lands on the table in under an hour.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Pasta

1 lb linguine
1 tbsp kosher salt, for the water

For the Shrimp

1 1/2 lbs large shrimp, peeled and deveined
1 tsp kosher salt
1/2 tsp freshly ground black pepper

For the Scampi Sauce

4 tbsp unsalted butter, divided
3 tbsp olive oil, divided
6 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
1/2 cup dry white wine
2 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan, for serving

👨‍🍳Directions

1Fill a large pot with water and bring it to a rolling boil over high heat. Add 1 tablespoon kosher salt.
2While the water heats, pat the shrimp dry with paper towels and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Set them on a plate near the stove.
3Cook the linguine in the boiling water until just shy of al dente, about 1 minute less than the package directs. Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
4Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, until they turn pink and opaque and the edges curl. Work in two batches if the skillet is crowded. Transfer the shrimp to a plate and set aside.
5Lower the heat to medium and add the remaining 2 tablespoons olive oil and 2 tablespoons butter to the skillet. Once the butter melts, add the sliced garlic and red pepper flakes and cook for about 1 minute, until fragrant and just turning pale gold. Do not let the garlic brown.
6Pour in the white wine and simmer for 2 to 3 minutes, scraping up the browned bits from the bottom of the pan, until the liquid reduces by about half.
7Whisk in the remaining 2 tablespoons butter and the lemon juice until the sauce turns glossy and slightly thickened.
8Add the drained linguine to the skillet along with 1/2 cup of the reserved pasta water. Toss with tongs for 1 to 2 minutes, until the noodles are coated and the sauce clings to them. Add a splash more pasta water if the pan looks dry.
9Return the shrimp and any juices on the plate to the skillet. Add the parsley and lemon zest, toss gently, and taste for salt and pepper. Serve right away with grated Parmesan passed at the table.

🔧Equipment

Large pot
Large skillet or sauté pan
Colander
Measuring cups and spoons
Wooden spoon or tongs
Citrus zester
Chef’s knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 200mg🧂Sodium: 720mg🌾Total Carbs: 63g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 33g

📝Notes

Tips: Pat the shrimp very dry before searing so they brown instead of steam. Pull them off the heat as soon as they turn opaque, since they finish cooking when they go back into the sauce. Slice the garlic thin rather than mincing it so it sweetens in the butter without scorching, and keep the heat at medium once the garlic goes in. The reserved pasta water is what makes the sauce cling, so do not skip it. Dry white wine such as Pinot Grigio or Sauvignon Blanc works well; if you prefer not to cook with wine, swap in an equal amount of chicken broth plus an extra tablespoon of lemon juice. Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion sizes.

Watch Video Of How Shrimp Scampi with Linguini Works

I make this shrimp scampi with linguini whenever I need a meal that works for any occasion, from a quick weeknight dinner to a holiday table with the whole family. It comes together in about 30 minutes with ingredients I usually already have on hand, and it scales easily when more people show up. That flexibility is why it stays in my regular rotation for family gatherings.

❓ Frequently Asked Questions About Shrimp Scampi with Linguini

1. Can I use a different pasta besides linguini?

Yes. Linguini is traditional, but spaghetti, fettuccine, or bucatini all work well because their long strands catch the garlicky butter sauce. If you want something with more surface area, campanelle or penne will hold the sauce nicely. Whatever you choose, reserve about a cup of the starchy cooking water before draining so you can loosen the sauce at the end.

2. How do I keep the shrimp from turning rubbery?

Cook the shrimp in a single layer over medium-high heat for roughly one to two minutes per side. They are done the moment the flesh turns opaque and just curls into a loose C shape. A tight, closed O shape means they have overcooked. Have the linguini nearly ready before the shrimp hit the pan, since the last few minutes move fast.

3. Can I use frozen shrimp for this recipe?

Absolutely, and it is often the most practical choice. Thaw them overnight in the refrigerator or under cold running water for about 10 minutes, then pat them thoroughly dry with paper towels. Excess moisture will steam the shrimp instead of searing them and can water down the sauce. Buy peeled and deveined shrimp to save prep time.

4. What can I substitute for the white wine?

Use an equal amount of low-sodium chicken broth with a squeeze of fresh lemon juice, or simply leave the wine out and add a little extra pasta water. The wine adds acidity and depth, so if you skip it, taste the finished sauce and adjust with lemon. Avoid cooking wine labeled “cooking wine,” which tends to be salty.

5. Why did my scampi sauce turn out greasy or broken?

The pan was probably too hot or the butter was added all at once. Melt the butter with the olive oil over medium heat, let the garlic soften without browning, then whisk in the wine and lemon juice before tossing in the pasta. A splash of reserved pasta water helps the fat and liquid emulsify into a glossy coating rather than pooling at the bottom of the bowl.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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