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A close-up shot showcases a vibrant plate of Shrimp Scampi Linguine, highlighting the juicy shrimp and perfectly cooked pasta.

Perfect Shrimp Scampi Linguine

This classic Shrimp Scampi Linguine recipe combines succulent shrimp with a flavorful garlic-butter sauce, all tossed with perfectly cooked linguine. It's a quick and easy dish that brings a taste of Italy to your table, perfect for a weeknight dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 pound linguine pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons butter
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 6 quarts water
  • 1 tablespoon salt for pasta water
  • Grated Parmesan cheese, for topping
  • Lemon wedges, for serving

Equipment

  • Large pot
  • Large Skillet
  • Colander
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chef's knife
  • Tongs or pasta fork

Method
 

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the linguine and cook according to package directions, until al dente. Reserve 1 cup of pasta water before draining.
  3. Drain the pasta in a colander and set aside.
  4. Heat the olive oil in a large skillet or sauté pan over medium heat.
  5. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant, being careful not to burn the garlic.
  6. Add the shrimp to the skillet in a single layer.
  7. Cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
  8. Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan.
  9. Let the wine reduce slightly, about 1-2 minutes.
  10. Stir in the lemon juice and butter.
  11. Season with salt and pepper to taste.
  12. Add the cooked linguine to the skillet with the scampi sauce.
  13. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy sauce.
  14. Add the cooked shrimp back to the skillet and toss gently to combine.
  15. Serve immediately, garnished with fresh parsley, grated Parmesan cheese, and lemon wedges.

Notes

For best results, use fresh, high-quality shrimp and don't overcook it. Cook the pasta al dente and reserve pasta water to adjust the sauce consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth. Variations: Add vegetables like asparagus or zucchini, a splash of heavy cream for a creamier sauce, or different herbs like basil or oregano.