Shrimp scampi linguine is the ultimate quick-elegant dinner: tender shrimp bathed in garlicky butter sauce, brightened by white wine and lemon, all clinging to silky pasta strands. Drawing from years of restaurant-test kitchens, I’ve streamlined the process so you can achieve flawless results in under 30 minutes. Perfect for date night or casual entertaining, this dish feels indulgent without being fussy.
Ingredients
12 oz linguine
Salt, for pasta water
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 lb large shrimp, peeled and deveined
¼ teaspoon crushed red pepper flakes (optional)
¼ cup dry white wine
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Freshly ground black pepper
Preparation Steps
Cook the linguine.
Bring a large pot of salted water to a rolling boil. Cook linguine per package until al dente. Reserve ½ cup pasta water; drain.
Sauté aromatics & shrimp.
Meanwhile, melt 2 tbsp butter with oil in a large skillet over medium.
Add garlic and red pepper flakes; cook 1 minute until fragrant (do not brown).
Increase heat to medium-high; add shrimp in single layer. Sear 1–2 minutes per side until pink. Transfer shrimp to a plate.
Build the sauce.
Pour wine into skillet; scrape up any browned bits. Simmer 2 minutes to reduce slightly.
Stir in lemon juice, remaining 1 tbsp butter, and reserved pasta water.
Combine & finish.
Return shrimp to skillet; add linguine. Toss to coat.
Stir in parsley and season with pepper.
Serve.
Divide between plates, garnish with extra parsley and lemon wedges.
Chef’s Notes
Wine swap: Use chicken broth if you prefer non-alcoholic.
Cheesy finish: Sprinkle freshly grated Parmesan.
Make ahead: Prep shrimp marinade (garlic, lemon juice, red pepper) 30 minutes before cooking for extra flavor infusion.
With its luscious sauce and perfectly cooked seafood, this shrimp scampi linguine will become a staple in your pasta rotation.
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