Shrimp Scampi Linguine is a quick yet indulgent dish that brings restaurant-quality flavor to your weeknight table.
Juicy shrimp sautéed in garlic, butter, and white wine are tossed with tender linguine, creating a light but satisfying meal.
Packed with protein, healthy fats from olive oil, and minimal carbs, this dish is not only delicious but also fast, easy, and perfect for everyday dinners or last-minute entertaining.
Shrimp Scampi Linguine
Equipment
- 1 large pot (for boiling pasta)
- 1 large sauté pan (for cooking shrimp and sauce)
- 1 wooden spoon or tongs (for tossing pasta)
- 1 knife (for slicing garlic)
- 1 cutting board
Ingredients
- 1 tbsp olive oil
- 3 tbsp unsalted butter divided
- 2 cloves garlic thinly sliced
- Salt to taste
- Black pepper to taste
- 500 g ½ lb raw shrimp, peeled and deveined
- ½ lemon juiced
- 125 ml ½ cup dry white wine
- 500 g ½ lb linguine
- 1 –2 tbsp fresh flat-leaf parsley chopped
Instructions
- Prepare the Pasta: Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to the water — this will season the linguine from the inside and enhance its flavor. Once the water is boiling, add the linguine and cook according to the package directions until it is al dente, meaning tender but still slightly firm to the bite. While the pasta cooks, prepare the shrimp and sauce so everything comes together perfectly.
- Heat the Pan and Olive Oil: Place a large sauté pan over medium heat and pour in 1 tablespoon of olive oil. Add 1 tablespoon of butter to the pan and let it melt completely, swirling the pan gently so the oil and butter combine. This mixture will create a flavorful base for cooking the shrimp and infusing the sauce with richness.
- Cook the Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture — this ensures they sear nicely instead of steaming. Lightly season the shrimp with a pinch of salt and freshly ground black pepper. Add the shrimp to the hot oil-butter mixture in a single layer. Let them cook for about 1 minute without moving them so they develop a golden edge. Flip the shrimp carefully using tongs or a spatula, and cook for another minute on the other side. The shrimp should turn pink and opaque, indicating they are perfectly cooked. Transfer them to a separate plate to prevent overcooking while you prepare the sauce.
- Sauté Garlic: In the same pan, reduce the heat to low and add the remaining 2 tablespoons of butter. Once melted, add the sliced garlic and sauté gently for about 1 minute. Stir constantly to prevent the garlic from burning. You want the garlic to become fragrant and lightly golden, releasing its sweet, nutty aroma — this is the foundation of the scampi sauce.
- Deglaze with Lemon Juice and Wine: Pour in the fresh lemon juice followed by ½ cup (125 ml) of dry white wine. Use a wooden spoon to scrape up any flavorful browned bits left on the pan from cooking the shrimp — these bits are packed with flavor. Allow the liquid to come to a gentle simmer. Let it bubble gently for 2–3 minutes, reducing slightly to concentrate the flavors. Keep the heat low to maintain a smooth, silky sauce.
- Reserve Pasta Water: Before draining the linguine, scoop out ½ cup (125 ml) of the starchy pasta water and set it aside. This water will help loosen the sauce and allow it to cling beautifully to the pasta. Then drain the pasta thoroughly, ensuring no excess water remains, while keeping the reserved pasta water on hand.
- Combine Pasta with Sauce: Add the cooked linguine directly to the pan with the garlic-lemon-wine sauce. Pour in the reserved pasta water to help the sauce coat each strand evenly. Using tongs or a large spoon, gently toss the pasta in the sauce to ensure every piece is coated with the rich, buttery mixture.
- Return Shrimp to Pan: Add the cooked shrimp back into the pan along with any juices from the plate. Carefully fold the shrimp into the pasta and sauce, ensuring they are evenly distributed. Taste a strand of pasta and adjust seasoning with salt and freshly ground black pepper as needed. The shrimp should remain juicy, and the sauce should be light yet flavorful.
- Garnish and Serve: Sprinkle 1–2 tablespoons of freshly chopped flat-leaf parsley over the pasta for a burst of color and freshness. Give the dish one last gentle toss to incorporate the garnish. Serve immediately while hot, ensuring each plate gets a generous portion of shrimp and sauce.
Notes
- Use fresh, raw shrimp for the best flavor and texture; frozen shrimp can work, but thaw completely and pat dry before cooking.
- Slice garlic thinly to release maximum aroma without burning; avoid mincing too finely as it can brown too fast.
- Reserve pasta water to adjust sauce consistency; a few tablespoons can make the sauce cling perfectly to the linguine.
- Do not overcook the shrimp—they cook quickly and will turn rubbery if left too long.
- Choose a dry white wine you enjoy drinking; the flavor impacts the sauce significantly.
- Toss the pasta and sauce gently to avoid breaking the shrimp or mashing the garlic.
Chef’s Secrets for Perfect Scampi
The key to an exceptional shrimp scampi lies in balancing heat, timing, and flavors.
Always start by patting the shrimp dry to achieve a golden sear, and cook them in batches if necessary to prevent overcrowding the pan.
Low and slow sautéing of garlic in butter ensures a rich, fragrant base without burning.
Deglazing with white wine and fresh lemon juice introduces acidity, elevating the dish and balancing the richness of butter.
Lastly, reserving pasta water is a professional trick that allows you to loosen the sauce while helping it cling beautifully to every strand of linguine.
Fresh parsley added at the end provides a pop of color and a subtle herbaceous lift.
Serving Suggestions for Maximum Enjoyment
Shrimp Scampi Linguine is best enjoyed immediately while warm, paired with light, complementary sides.
Serve with a crisp green salad tossed in lemon vinaigrette, or steamed asparagus for a refreshing balance.
A slice of crusty garlic bread is perfect for soaking up the buttery sauce.
For beverages, a chilled dry white wine such as Sauvignon Blanc or Pinot Grigio harmonizes with the garlic-lemon flavors.
To elevate presentation for a special dinner, garnish with freshly grated Parmesan and a thin twist of lemon peel on top.
Storage Tips to Preserve Freshness
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a sauté pan over low heat, adding a splash of water or reserved pasta water to restore the sauce’s silky texture.
Avoid microwaving directly, as this can overcook the shrimp and make it rubbery.
Do not freeze after combining with pasta; instead, freeze cooked shrimp and sauce separately if necessary, then reheat and toss with freshly cooked pasta when ready.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but ensure they are fully thawed and patted dry before cooking.
Excess moisture prevents proper searing and can make the sauce watery.
2. What can I substitute for white wine?
If you prefer not to use wine, a low-sodium chicken or vegetable broth with a splash of lemon juice works well.
The acidity is essential for balancing the butter richness.
3. Can I make this recipe for more people?
Absolutely! Simply double or triple the ingredients, but cook the shrimp in batches to avoid overcrowding the pan, which ensures even cooking and proper searing.
4. How do I prevent overcooking shrimp?
Shrimp cook very quickly, usually 1–2 minutes per side.
Remove them from the heat as soon as they turn pink and opaque, since they continue to cook slightly from residual heat.
5. Can I prepare this recipe ahead of time?
You can prepare components like the sauce or shrimp in advance, but for the best flavor and texture, combine them with freshly cooked pasta just before serving.
The sauce and pasta cling best when freshly tossed.
