Garlic Butter Shrimp Scampi with Linguine
- Pasta
- 12 oz linguine
- 1 tbsp kosher salt, for the pasta water
- Scampi
- 1 lb large shrimp, peeled and deveined, thawed if frozen
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- ¼ cup unsalted butter, divided
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ½ cup dry white wine or chicken broth
- 2 tbsp lemon juice, plus lemon wedges to serve
- ¼ cup fresh parsley, chopped
Garlic Butter Shrimp Scampi with Linguine
- Bring a large pot of water to a boil, add the salt and cook the linguine until al dente. Save 1 cup of pasta water, then drain.
- While the pasta cooks, pat the shrimp very dry and season with salt and pepper.
- Heat the oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the shrimp in one layer and cook until pink on the bottom.
- Flip the shrimp and cook until pink and opaque all the way through (145°F / 63°C). Move them to a plate; they'll finish in the sauce.
- Lower the heat to medium. Add 1 tablespoon butter, the garlic and pepper flakes and stir until the garlic is fragrant and pale golden.
Garlic Butter Shrimp Scampi with Linguine
- Pour in the wine and lemon juice and simmer, scraping up any bits, until reduced by about half.
- Add the remaining 2 tablespoons butter, the linguine, shrimp and parsley and toss over low heat, adding pasta water a splash at a time until the sauce is glossy. Serve with lemon wedges.
- Cook to 145°F inside (check with a thermometer).