Description
This classic shrimp scampi with linguine is a dish that feels incredibly special yet is wonderfully simple to prepare, perfect for a weeknight treat or a casual gathering. Bursting with bright citrus, garlic, and succulent shrimp, it’s finished with fresh parsley for a vibrant, irresistible meal. Imagine a plate piled high with perfectly cooked linguine coated in a rich, buttery garlic sauce, studded with plump, tender shrimp, and brightened with a hint of lemon.
Ingredients
8 oz linguine pasta
1 lb large shrimp (16–20 count), peeled and deveined
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely minced
1/4 teaspoon red pepper flakes (optional)
1/4 cup high-quality vegetable broth (substituted for white wine)
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, finely chopped
1/2 teaspoon kosher salt
Instructions
1. Boil salted water for the linguine and cook according to package for al dente. Save 1/4 cup of pasta water, then drain the linguine.
2. While pasta cooks, pat shrimp dry and season lightly with salt.
3. In a skillet, melt butter with olive oil on medium heat. Cook shrimp for 1-2 minutes per side until pink. Remove shrimp and set aside.
4. In the same skillet, saut minced garlic and red pepper flakes for 60 seconds until fragrant.
5. Add vegetable broth and lemon juice to the skillet. Simmer for about 2 minutes until liquid reduces by half.
6. Whisk in the remaining butter and reserved pasta water to create a smooth sauce.
7. Add linguine and shrimp to the skillet, tossing until pasta is coated in the sauce.
8. Stir in fresh parsley, then serve immediately.
Notes
For the best flavor and texture, opt for large or jumbo shrimp. Peeled and deveined shrimp will save you time, but be sure to pat them thoroughly dry before cooking to ensure a good sear.
A long, flat pasta like linguine is traditional and holds the scampi sauce beautifully. Any long pasta shape will work well.
Freshly minced garlic is essential for that signature scampi aroma and taste. Don’t be shy with it!
Unsalted butter is preferred here, allowing you to control the saltiness of the dish. It forms the luscious base of our scampi sauce.
A good quality extra virgin olive oil adds richness and helps prevent the butter from burning.
A dry white wine, like Pinot Grigio or Sauvignon Blanc, adds a wonderful depth of flavor to the sauce. If you prefer not to use wine, a good quality chicken or vegetable broth works perfectly as a substitute.
Fresh lemon juice and zest are key for brightness and cutting through the richness of the butter and garlic. This is what truly makes it “scampi.”
A pinch adds a subtle warmth and depth without making the dish spicy. Adjust to your preference.
Finely chopped fresh parsley adds a beautiful vibrant green color and a fresh, herbaceous finish.
- Prep Time: Since the recipe calls for peeled and deveined shrimp, active prep time is minimal. Patting and seasoning the shrimp, mincing garlic, and chopping parsley are the main tasks, contributing to the total active time.
- Cook Time: The total active time of 25 minutes includes boiling pasta and making the sauce, which encompasses the cooking time.
- Category: Main Course
- Cuisine: Italian-American