Lemon-Garlic Shrimp Scampi with Linguine

Why You’ll Love This Recipe

• Restaurant-worthy scampi in 30 minutes with pantry ingredients.
• Bright lemon, real garlic, and a silky butter–olive oil–wine sauce that clings to every strand.
• Foolproof method keeps shrimp juicy and perfectly cooked.
• Flexible: adjust heat with red pepper flakes and swap in your favorite long pasta.

Grocery List

• Produce: 2 lemons, 1 bunch flat-leaf parsley, 6 garlic cloves
• Dairy: Unsalted butter, Parmesan (optional)
• Pantry: Linguine, extra-virgin olive oil, dry white wine, kosher salt, black pepper, red pepper flakes, 1 1/2 lb large shrimp (seafood counter or freezer)

Full Ingredients

For the Pasta

• 12 oz (340 g) linguine
• 1 Tbsp kosher salt for the boiling water
• 1 cup (240 ml) reserved pasta cooking water

For the Shrimp & Sauce

• 1 1/2 lb (680 g) large shrimp (16–20 count), peeled and deveined, patted very dry
• 3/4 tsp kosher salt, divided (1/2 tsp for shrimp, 1/4 tsp for sauce), plus more to taste
• 1/4 tsp freshly ground black pepper
• 4 Tbsp unsalted butter, divided (1 Tbsp for searing, 1 Tbsp for sauce, 2 Tbsp to finish)
• 3 Tbsp extra-virgin olive oil, divided (1 Tbsp for searing, 2 Tbsp for sauce)
• 6 garlic cloves, minced (about 2 Tbsp)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup (120 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
• 3 Tbsp fresh lemon juice (from 1–2 lemons)
• 1 Tbsp finely grated lemon zest
• 1/2 cup (15 g) chopped fresh flat-leaf parsley, lightly packed

To Serve

• Lemon wedges
• Optional: finely grated Parmesan (not traditional, but tasty), flaky sea salt, extra pepper

Step-by-Step Instructions

Step 1: Boil the pasta water

Bring 4 quarts (3.8 L) of water to a rolling boil in a large (6-quart) pot. Salt with 1 tablespoon kosher salt. Keep the lid on while it comes to a boil to save time.

Step 2: Prep the aromatics and shrimp

While the water heats, mince the garlic, finely chop the parsley, zest the lemon, and juice it. Pat the shrimp very dry with paper towels (this helps them sear, not steam). Season shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3: Cook the linguine

Add linguine to the boiling water and cook until al dente, 8–10 minutes or per package directions. Scoop out and reserve 1 cup (240 ml) of the starchy pasta water. Drain the pasta just shy of al dente so it can finish in the sauce.

Step 4: Sear the shrimp quickly

Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When the fat is shimmering, add shrimp in a single layer (work in 2 batches if needed). Cook 1–2 minutes per side until just opaque and lightly pink at the edges (internal temp 120–125°F for tender results; up to 145°F per USDA). Transfer shrimp to a bowl.

Step 5: Build the garlic–wine sauce

Return the skillet to medium heat. Add the remaining 2 tablespoons olive oil and 1 tablespoon butter. Add the minced garlic and red pepper flakes; cook, stirring constantly, 30–45 seconds until fragrant (do not brown). Pour in the white wine and the remaining 1/4 teaspoon kosher salt; simmer briskly for 2 minutes, scraping up any browned bits, until reduced by about half.

Step 6: Finish with lemon and emulsify

Stir in the lemon zest and lemon juice. Return the shrimp and any accumulated juices to the pan. Add the drained linguine, the remaining 2 tablespoons butter, and 1/2 cup (120 ml) reserved pasta water. Toss vigorously with tongs over medium heat for 60–90 seconds until the sauce turns silky and clings to the pasta. Add more pasta water, a splash at a time, if it looks dry.

Step 7: Season, garnish, and serve

Remove from heat and fold in the chopped parsley. Taste and adjust with more salt, pepper, or lemon juice as desired. Plate immediately, garnish with extra parsley and lemon wedges, and serve with Parmesan if you like.

Pro Tips

• Dry shrimp thoroughly and avoid overcrowding the pan to prevent steaming.
• Reserve pasta water before draining; its starch helps emulsify the sauce into a glossy coating.
• Zest the lemon before juicing for maximum aroma and ease.
• Use a dry white wine you’d enjoy drinking; if skipping wine, substitute low-sodium chicken broth and add an extra teaspoon of lemon juice.
• Stop cooking shrimp the moment they turn opaque and curl slightly; overcooked shrimp become rubbery fast.

Variations

• Spicy Calabrian: Add 1–2 teaspoons chopped Calabrian chilies with the garlic and finish with extra lemon.
• Tomato-burst: Sauté 1 cup halved cherry tomatoes for 2 minutes after the garlic, then proceed with wine.
• Lighter low-carb: Swap linguine for zucchini noodles; toss off heat with just enough pasta water or broth to coat.

Storage & Make-Ahead

Best served immediately. Refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth, tossing just until warmed to avoid overcooking the shrimp. Not recommended for freezing. For make-ahead prep, peel and devein shrimp (refrigerate up to 24 hours), mince garlic, chop parsley, and zest/juice lemon up to 1 day in advance.

Nutrition (per serving)

Approximate: 680 calories; 66 g carbohydrates; 38 g protein; 24 g fat; 8 g saturated fat; 3 g fiber; 3 g sugar; 980 mg sodium.