Linguine Shrimp Scampi with Lemon, Garlic, and Breadcrumbs

Why You’ll Love This Recipe

• Bright, garlicky lemon-butter sauce that clings to every strand of linguine.
• Plump, juicy shrimp cooked fast for restaurant-level tenderness.
• Crunchy garlic breadcrumbs add an irresistible, toasty contrast.
• Ready in 30 minutes with simple, easy-to-find ingredients.

Grocery List

• Produce: 1 lemon, fresh parsley, 5 garlic cloves
• Dairy: Unsalted butter
• Pantry: Dry linguine, large raw shrimp (frozen or fresh), extra-virgin olive oil, panko breadcrumbs, red pepper flakes, dry white wine, kosher/fine sea salt, black pepper

Full Ingredients

For the Pasta Water

• 4 quarts (3.8 L) water
• 2 tablespoons kosher salt

For the Pasta and Shrimp

• 12 oz (340 g) dry linguine
• 1 lb (450 g) large shrimp, 16–20 count, peeled and deveined, tails on optional
• 2 tablespoons extra-virgin olive oil, divided (plus 1 tablespoon for breadcrumbs below)
• 4 tablespoons unsalted butter, cold, divided
• 4 garlic cloves, thinly sliced (about 12 g)
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup (120 ml) dry white wine (Pinot Grigio, Sauvignon Blanc, or similar)
• 2 teaspoons finely grated lemon zest
• 3 tablespoons (45 ml) fresh lemon juice
• 3/4 teaspoon fine sea salt, divided (plus more to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/2–1 cup reserved pasta cooking water, as needed
• 1/4 cup (about 10 g) finely chopped flat-leaf parsley

For the Crunchy Garlic Breadcrumbs

• 1/2 cup (30 g) panko breadcrumbs
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, minced (about 3 g)
• 1/8 teaspoon fine sea salt
• 1 teaspoon finely grated lemon zest (optional, for extra brightness)

Step-by-Step Instructions

Step 1: Boil water and prep the aromatics

Bring 4 quarts (3.8 L) of water to a rolling boil (212°F). Add 2 tablespoons kosher salt. Pat the shrimp very dry with paper towels and season with 1/2 teaspoon of the fine sea salt and the black pepper. Thinly slice 4 garlic cloves, finely mince 1 small clove for the breadcrumbs, zest and juice the lemon, and chop the parsley.

Step 2: Toast the crunchy garlic breadcrumbs

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and cook 10–15 seconds until fragrant. Stir in the panko and 1/8 teaspoon salt, toasting and stirring frequently until evenly golden, 3–4 minutes. Off heat, fold in 1 teaspoon lemon zest (optional). Transfer to a bowl so they stay crisp.

Step 3: Cook the linguine

Add the linguine to the boiling water and cook until al dente, 8–9 minutes or as package directs. Before draining, reserve 1 cup of starchy pasta water. Drain but do not rinse; the starch helps the sauce cling.

Step 4: Sear the shrimp quickly

While the pasta cooks, heat 1 tablespoon olive oil in a large, wide skillet over medium-high heat (pan surface about 375–400°F). Add the shrimp in a single layer and sear 1–1.5 minutes per side until just opaque and lightly pink; internal temperature should reach 120°F. Transfer to a plate; do not overcook.

Step 5: Build the garlicky lemon-wine sauce

Reduce heat to medium. In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced garlic and cook, stirring, 30–45 seconds until fragrant but not browned. Sprinkle in the red pepper flakes. Pour in the white wine, scraping up any browned bits, and simmer 2 minutes to reduce by about half. Stir in the lemon juice and zest. Add 1/2 cup reserved pasta water, then whisk in 3 tablespoons cold butter a cube at a time to form a glossy emulsion.

Step 6: Toss pasta and shrimp to finish

Add the drained linguine and the shrimp to the skillet. Toss vigorously over medium heat for 1–2 minutes, adding splashes of pasta water as needed until the sauce looks silky and clings to the pasta. Stir in the parsley and taste; add the remaining 1/4 teaspoon fine sea salt if needed and more lemon to taste.

Step 7: Plate and add the crunch

Twirl portions of linguine into warm bowls, dividing the shrimp evenly. Shower generously with the crunchy garlic breadcrumbs. Serve immediately with extra parsley and lemon wedges if you like.

Pro Tips

• Cold butter = glossy sauce. Swirl in cold butter off a gentle simmer to keep the emulsion stable.
• Do not overcook shrimp. High heat and a quick sear keep them plump and tender.
• Salt your pasta water well. It should taste like the sea; this seasons the entire dish from the inside out.
• Reserve extra pasta water. A few spoonfuls can rescue a sauce that tightens up before serving.
• Use a dry, crisp white wine. Avoid sweet wines, which can throw off the balance.

Variations

• Asparagus or tomato: Toss in blanched asparagus tips or halved cherry tomatoes during Step 6 for color and sweetness.
• Lemony caper twist: Add 1 tablespoon drained capers to the sauce with the garlic for briny contrast.
• Gluten-free: Use gluten-free linguine and gluten-free panko.

Storage & Make-Ahead

This dish is best right away. If needed, refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce; avoid boiling or the shrimp will toughen. Breadcrumbs can be made 3–4 days ahead and kept airtight at room temperature; re-crisp in a dry skillet if needed. Raw shrimp can be peeled and deveined 1 day ahead and kept chilled.

Nutrition (per serving)

Approximate: 640 calories; 25 g fat; 68 g carbohydrates; 32 g protein; 3 g fiber; 950 mg sodium.