Lemon Garlic Shrimp Scampi Linguine (Printable Version)
Tender shrimp in a bright lemon-garlic butter sauce paired with al dente linguine. Quick, elegant, and perfect for any weeknight.
# What You Need:
→ Pasta
01 - 12 oz linguine
02 - Salt for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon red pepper flakes, optional
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 2 tablespoons extra-virgin olive oil
09 - 5 garlic cloves, finely minced
10 - Zest of 1 lemon
11 - 1/4 cup fresh lemon juice
12 - 1/4 cup dry white wine or chicken broth
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving
# How-To:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and season with salt, black pepper, and red pepper flakes if using.
03 - In a large skillet over medium-high heat, melt 1 tablespoon butter with olive oil. Add shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp to a plate.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic to the skillet. Sauté for 1 minute until fragrant, but not browned.
05 - Stir in lemon zest, lemon juice, and white wine. Simmer for 2-3 minutes until slightly reduced.
06 - Return shrimp and any accumulated juices to the skillet. Toss to coat in the sauce.
07 - Add cooked linguine to the skillet, tossing with tongs to combine. If needed, add reserved pasta water a splash at a time to loosen the sauce.
08 - Remove from heat. Stir in chopped parsley. Serve immediately with additional lemon wedges.
# Expert Tips:
01 -
- The sauce creates this magical balance where the brightness of lemon cuts through the richness of butter, leaving you wondering how something so simple tastes this luxurious.
- You can have this on the table in 30 minutes flat, which has saved me countless times when unexpected dinner guests arrive or when Monday evening feels particularly brutal.
02 -
- Reserve that pasta water like its liquid gold because it contains starches that help the sauce cling to every strand of linguine, a trick I wish someone had told me years ago.
- The garlic needs just enough heat to release its flavor but will turn bitter if it browns, a mistake I made during a dinner party that taught me to watch it like a hawk.
03 -
- Cook the pasta just shy of al dente, then finish it the last minute or two in the sauce where it will absorb flavors while releasing starches that thicken everything to silky perfection.
- Invest in jumbo shrimp when your budget allows, as their plump texture creates a more satisfying contrast with the pasta, plus they're less likely to overcook in the time it takes to develop that beautiful sear.