Shrimp Scampi with Linguine Recipe

Introduction

Shrimp Scampi with Linguine is a classic, flavorful dish that combines tender shrimp with garlic, lemon, and a buttery sauce tossed with linguine. It’s elegant yet simple, perfect for a quick weeknight dinner or special occasion. This recipe brings a delightful Mediterranean vibe to your table with every bite.

Ingredients

• 1 pound linguine pasta
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup dry white wine
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water. Set aside.
2. Step 2: In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Step 3: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on one side until pink, then flip and cook for another 1-2 minutes. Remove shrimp from the skillet and set aside.
4. Step 4: In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 2 minutes.
5. Step 5: Return the shrimp to the skillet, add the remaining butter and olive oil, and toss to coat the shrimp in the sauce.
6. Step 6: Add the cooked linguine to the skillet, tossing it with the shrimp and sauce. If the pasta feels dry, add reserved pasta water a tablespoon at a time until the consistency is smooth and silky.
7. Step 7: Stir in chopped parsley and adjust seasoning with additional salt and pepper if needed. Serve immediately with lemon wedges on the side.

Tips & Variations

• Use fresh or high-quality frozen shrimp for the best texture and flavor; peeled and deveined shrimp save prep time.
• Adjust red pepper flakes to control the heat level, starting with less if you prefer a milder dish.
• Add a teaspoon of lemon zest along with the juice for an extra bright citrus flavor.
• Be careful not to overcook the shrimp; they should be pink and just opaque.
• Substitute linguine with spaghetti or fettuccine for a different pasta texture.

Storage

Store leftover Shrimp Scampi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce as needed. This dish is best enjoyed fresh but can be reheated carefully without losing its flavor or texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp can be used to save time. Add them to the sauce at the last step just to warm through, avoiding overcooking which can make shrimp tough.

What can I substitute for white wine?

You can substitute dry white wine with chicken broth or a non-alcoholic white wine alternative to keep the flavor without alcohol.

Shrimp Scampi with Linguine Recipe

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Shrimp Scampi with Linguine is a classic Italian-American dish featuring succulent shrimp sautéed in a garlicky, buttery sauce with a hint of lemon zest, tossed with perfectly cooked linguine. This elegant yet comforting pasta dish balances rich flavors with a touch of heat from red pepper flakes and the freshness of parsley, making it a family favorite ideal for weeknight dinners or special occasions.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 1 pound linguine pasta

Shrimp and Sauce

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup dry white wine
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water, then set aside.
2. Sauté garlic and red pepper flakes: In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Cook the shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2 to 3 minutes on one side until pink, then flip and cook for an additional 1 to 2 minutes. Once cooked, remove the shrimp from the skillet and set aside.
4. Deglaze and reduce: In the same skillet, add the dry white wine and lemon juice, scraping the bottom to release any browned bits. Allow the liquid to reduce by half, about 2 minutes, concentrating the flavors.
5. Finish the sauce and combine: Return the shrimp to the skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Toss to coat the shrimp in the sauce thoroughly.
6. Toss with pasta: Add the cooked linguine to the skillet and toss everything together. If the pasta seems dry, gradually add some reserved pasta water, one tablespoon at a time, until the desired sauce consistency is reached.
7. Season and garnish: Stir in the chopped fresh parsley, and adjust seasoning with additional salt and pepper if needed. Serve immediately with lemon wedges on the side for an added burst of freshness.

Notes

• Use fresh or high-quality frozen shrimp for best flavor and texture, ensuring they are peeled and deveined.
• Adjust red pepper flakes according to your preferred spice level.
• For extra citrus brightness, add a teaspoon of lemon zest along with the lemon juice.
• Avoid overcooking shrimp to maintain tender texture; shrimp should be pink and opaque.
• Substitute linguine with other pasta types like spaghetti or fettuccine if desired.
• To make this dish gluten-free, use gluten-free pasta instead of regular linguine.
• Pre-cooked shrimp can be used; add them last to warm through gently without overcooking.
• White wine can be substituted with chicken broth or non-alcoholic white wine alternatives if desired.
• Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of water.

Keywords: Shrimp Scampi, Linguine, Garlic Shrimp, Italian Pasta, Seafood Pasta, Easy Dinner, Family Meal, Lemon Garlic Shrimp, Red Pepper Flakes