Shrimp Scampi With Linguine

Experience the elegance of coastal dining at home with this Golden Shrimp Scampi With Linguine. This luxurious dish features plump, tender shrimp bathed in a fragrant garlic butter and white wine sauce, tossed with perfectly cooked pasta strands. It is a sophisticated yet simple meal that brings vibrant Mediterranean flavors to your table in just 30 minutes.

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The beauty of this scampi lies in its layers of flavor. By reducing the white wine and lemon juice, you create a concentrated sauce that perfectly complements the sweetness of the shrimp. Adding a touch of pasta water at the end ensures a silky finish that clings to the linguine, making every forkful a delight.

Ingredients

• 1 pound (450 g) large shrimp, peeled and deveined
• 12 ounces (340 g) linguine
• 4 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 5 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes (optional)
• Zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/2 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

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Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.

Step 2

Meanwhile, pat the shrimp dry with paper towels and season lightly with salt and pepper.

Step 3

In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add the garlic and red pepper flakes (if using), sauté for about 1 minute until fragrant but not browned.

Step 4

Add the shrimp in a single layer. Cook for 1–2 minutes on each side, until just opaque and pink. Remove shrimp to a plate and set aside.

Step 5

Pour the wine and lemon juice into the skillet. Bring to a simmer, scraping up any browned bits. Let cook for 2–3 minutes to reduce slightly.

Step 6

Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and combined.

Step 7

Return the cooked shrimp (plus any juices) to the skillet, along with lemon zest and half the parsley. Toss to coat.

Step 8

Add the drained linguine and toss well to combine, adding reserved pasta water a splash at a time if needed for a silky sauce. Taste and adjust seasoning.

Step 9

Serve immediately, garnished with the remaining parsley and lemon wedges.

Zusatztipps für die Zubereitung

For the best texture, ensure you use a large skillet so the shrimp have enough space to sear rather than steam. A microplane is ideal for obtaining a fine lemon zest without the bitter white pith. Make sure to have your tongs ready to toss the pasta effectively with the sauce to ensure even coating.

Varianten und Anpassungen

If linguine isn't available, spaghetti or fettuccine are excellent alternatives. For extra flavor and color, consider adding a handful of halved cherry tomatoes during the garlic sauté. To accommodate dietary needs, use gluten-free pasta or swap the butter for additional olive oil to make it dairy-free.

Serviervorschläge

Serve this dish immediately with a final garnish of fresh parsley and extra lemon wedges. It pairs beautifully with a crisp, chilled Pinot Grigio or Sauvignon Blanc. For a complete meal, serve alongside crusty bread to soak up the leftover garlic butter sauce.

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Whether you are treating yourself to a special dinner or cooking for guests, this Shrimp Scampi With Linguine is a timeless classic. It proves that with a few quality ingredients and simple techniques, you can create a truly memorable and delicious seafood meal.

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Questions & Answers

→ How do I prevent the shrimp from becoming rubbery?

Pat the shrimp completely dry before cooking and cook for only 1-2 minutes per side until just opaque and pink. Remove them immediately from the skillet to avoid overcooking.

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them thoroughly dry with paper towels before cooking to ensure proper searing.

→ What wine works best for the sauce?

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. Avoid sweet wines, as they can make the sauce cloying. Whatever you cook with, you can also serve alongside.

→ Why reserve pasta water before draining?

The starchy pasta water helps create a silky sauce that clings to the linguine. Add it gradually, a splash at a time, to achieve the perfect consistency without diluting the flavors.

→ Can I make this ahead of time?

This dish is best served immediately for optimal texture and flavor. However, you can prep ingredients in advance—peel shrimp, mince garlic, and measure ingredients—then cook just before serving.

→ What can I substitute for linguine?

Spaghetti, fettuccine, or angel hair pasta work well as alternatives. For gluten-free options, use gluten-free pasta varieties and cook according to package directions.