← Back to the recipe

Print: Garlic Butter Shrimp Scampi with Linguine

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Shrimp Scampi · With Linguine

Garlic Butter Shrimp Scampi with Linguine

Plump shrimp in a garlicky lemon-butter sauce, tossed with linguine and parsley. It tastes like a restaurant night out and takes about 25 minutes.

Scan for the recipe
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Easy

Ingredients

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

Cook to 145°F inside (check with a thermometer).

Steps

  1. 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.
  2. While the pasta cooks, pat the shrimp very dry and season with salt and pepper.
  3. 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.
  4. 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.
  5. Lower the heat to medium. Add 1 tablespoon butter, the garlic and pepper flakes and stir until the garlic is fragrant and pale golden.
  6. Pour in the wine and lemon juice and simmer, scraping up any bits, until reduced by about half.
  7. 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.

Tip: Shrimp go from tender to rubbery fast. They're done when they curl into a loose C and are opaque all the way through.

Tip: Thaw frozen shrimp overnight in the fridge, or in a bowl of cold water for about 15 minutes.

Storage: Best fresh. Refrigerate leftovers up to 2 days and reheat gently.

Estimated nutrition per serving: 610 calories · protein 34 g · carbohydrates 66 g · fiber 3 g · sugars 3 g · fat 20 g (saturated 8 g) · sodium 360 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.