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Garlic Butter Shrimp Scampi

Plump shrimp and linguine tossed in a garlic butter white wine and lemon sauce. Tastes like a restaurant dinner but ready in 20 minutes!
Print Recipe
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb linguine
  • 1½ lbs large shrimp peeled and deveined
  • ½ cup unsalted butter 1 stick
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • ½ tsp red pepper flakes
  • ½ cup dry white wine or chicken broth
  • 1 lemon juiced (about 3 tbsp)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup chopped fresh parsley
  • lemon wedges for serving

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Cook the linguine in well-salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain.
  2. While the pasta cooks, pat the shrimp dry and season with the salt and pepper.
  3. In a large skillet over medium-high heat, melt the butter with the olive oil. Add the shrimp and sear 1–2 minutes per side, until pink. Transfer to a plate.
  4. In the same skillet, add the garlic and red pepper flakes and cook 30 seconds until fragrant. Pour in the wine and lemon juice, scraping up the browned bits, and simmer 2–3 minutes.
  5. Return the shrimp to the skillet, add the drained linguine, and toss with the sauce, loosening with the reserved pasta water as needed.
  6. Toss with the parsley and serve with lemon wedges.

Notes

  • Chicken broth can replace the white wine.
  • Reserve 1/2 cup pasta water to loosen the sauce.