Shrimp Scampi with Linguine

Name: Shrimp Scampi with Linguine
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) dried linguine; 2 tbsp (36 g) kosher salt, for the pasta water; 1½ lb (680 g) large shrimp (21–25 per lb), peeled and deveined, tails off, patted very dry; ¾ tsp (3 g) kosher salt, for seasoning the shrimp and sauce, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) extra-virgin olive oil; 4 tbsp (57 g) unsalted butter, cold, cut into 4 pieces; 6 cloves (30 g) garlic cloves, thinly sliced; ½ tsp (1 g) red pepper flakes (optional); ¾ cup (180 ml) dry white wine; 1 tbsp (6 g) lemon, zest, finely grated (from about 1½ lemons); 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; ⅓ cup (20 g) fresh flat-leaf parsley, finely chopped

From the MyKitchenBank Kitchen

Plump, garlicky shrimp in a glossy white wine, lemon and butter sauce tossed with linguine. It's a restaurant-style dinner that comes together in about 35 minutes in one skillet and one pot.

Prep: 15 min
Cook: 18 min
Total: 33 min
Makes: 4 generous servings (about 1½ cups each)

Jump to recipe ♡ Save

Ingredients

4 servings

12 oz (340 g) dried linguine
2 tbsp (36 g) kosher salt, for the pasta water
1½ lb (680 g) large shrimp (21–25 per lb), peeled and deveined, tails off, patted very dry
¾ tsp (3 g) kosher salt, for seasoning the shrimp and sauce, plus more to taste
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) extra-virgin olive oil
4 tbsp (57 g) unsalted butter, cold, cut into 4 pieces
6 cloves (30 g) garlic cloves, thinly sliced
½ tsp (1 g) red pepper flakes (optional)
¾ cup (180 ml) dry white wine
1 tbsp (6 g) lemon, zest, finely grated (from about 1½ lemons)
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
⅓ cup (20 g) fresh flat-leaf parsley, finely chopped

Equipment (6)

Large pot (6-quart / 5.5 L) for the pasta
12-inch (30 cm) deep skillet or sauté pan
Colander or spider strainer
Tongs
Microplane or zester
Liquid measuring cup for reserving pasta water

Steps

Before you start

Thaw frozen shrimp fully in the fridge overnight, or in a bowl of cold water for 15 minutes, then pat very dry.
Prep everything (garlic, lemon, parsley, butter) before you start the shrimp; the sauce moves fast.
Start the pasta water first. The linguine goes in just before you sear the shrimp so both finish together.
Use a dry white wine you would drink, such as Pinot Grigio or Sauvignon Blanc.

1
Start the pasta water
- Fill a 6-quart (5.5 L) pot with about 5 quarts (4.7 L) of water, add the 2 tbsp kosher salt, cover and set over high heat to come to a rolling boil while you prep (about 10 minutes).
+ Show details− Hide details
Ready when: Water reaches a full, rolling boil by the time prep is done
Tip: Covering the pot makes the water boil noticeably faster.
2
Prep the aromatics
- While the water heats, zest the lemon with a microplane to get 1 tbsp zest, then juice it to get 3 tbsp juice (you need about 1½ lemons).
- Thinly slice the garlic and finely chop the parsley.
+ Show details− Hide details
Ready when: Garlic is in thin, even slices and the lemon is zested and juiced
Tip: Zest the lemon before juicing it; it's nearly impossible the other way around.
3
Season the shrimp
- Pat the shrimp very dry with paper towels.
- Toss in a bowl with ¾ tsp salt and ½ tsp black pepper.
+ Show details− Hide details
Ready when: Shrimp look matte and dry on the surface
Tip: Dry shrimp sear instead of steam.
4
Cook the linguine
- Once the water is at a rolling boil, add the linguine and stir for the first 30 seconds so it doesn't stick.
- Set a timer for 1 minute less than the package directions (usually 9 to 10 minutes) and keep the pot at a steady boil, stirring now and then, while you cook the shrimp and sauce in the next steps.
+ Show details− Hide details
Ready when: Pasta is flexible but still has a firm, slightly chalky center when bitten (checked when the timer rings)
Tip: Pasta finishes cooking in the sauce, so don't cook it to full tenderness.
5
Sear the shrimp
- Heat the olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the shrimp in a single layer and cook undisturbed for 1 to 1½ minutes, until the bottoms are pink and lightly golden.
- Flip and cook 30 to 60 seconds more.
- Transfer to a clean plate; they will not be fully cooked.
+ Show details− Hide details
Ready when: Shrimp are pink outside and curled into a loose C, still slightly translucent in the center
Tip: Work in two batches if they don't fit in one layer, or they will steam and turn rubbery.
6
Bloom the garlic
- Reduce heat to medium.
- Add 1 tbsp of the butter (one piece) and the garlic, plus the red pepper flakes if using.
- Stir constantly for 30 to 45 seconds.
+ Show details− Hide details
Ready when: Garlic smells fragrant and is pale golden at the edges
Tip: Pull the pan off the heat briefly if the garlic browns quickly; bitter, dark garlic ruins the sauce.
7
Reduce the wine
- Raise heat to medium-high.
- Pour in the white wine and scrape up any browned bits with a wooden spoon.
- Simmer briskly for 3 to 4 minutes.
+ Show details− Hide details
Ready when: Liquid is reduced by about half to roughly ⅓ cup (80 ml) and no longer smells sharply of alcohol
8
Build the sauce
- Scoop out 1 cup (240 ml) of pasta water, then drain the linguine (the timer should be about done).
- Reduce the skillet heat to medium-low.
- Add the lemon juice and ½ cup (120 ml) of the reserved pasta water, then whisk in the remaining 3 pieces of cold butter one at a time, swirling until each melts before adding the next.
+ Show details− Hide details
Ready when: Sauce looks glossy and slightly creamy, and lightly coats the back of a spoon
Tip: Keep the heat low so the butter emulsifies instead of separating into grease. Reserve the water before draining; its starch makes the sauce cling.
9
Toss everything together
- Add the drained linguine, shrimp with any juices from the plate, lemon zest and half the parsley to the skillet.
- Toss with tongs over medium-low heat for 1 to 2 minutes, adding more reserved pasta water a splash at a time if it looks dry.
+ Show details− Hide details
Ready when: Shrimp are opaque and pink throughout (145°F / 63°C), and the sauce clings to the noodles in a silky coat
Tip: Don't overcook at this stage; the shrimp finish cooking in the hot pasta.
10
Season and serve
- Taste and add more salt, pepper or a squeeze of lemon if needed.
- Divide among 4 warm bowls, spooning extra sauce over the top, and sprinkle with the remaining parsley.
- Serve immediately.
+ Show details− Hide details
Ready when: Sauce is glossy and pools lightly at the bottom of the bowl
Tip: The sauce tightens as it sits, so serve right away.

Good to know

Tips

Buy shrimp labeled 'dry-packed' or without added phosphates if possible; they sear better and taste sweeter.
Don't skip the cold butter; adding it in pieces over low heat makes the sauce silky instead of oily.
Leave the shrimp tails on for presentation if you like, but remove them for easier eating.
Finish with lemon at the end, since heat dulls its brightness.

Make ahead

Peel, devein and season the shrimp up to 8 hours ahead and refrigerate, covered. Slice the garlic and zest and juice the lemon up to 1 day ahead. Cook the pasta and sauce just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 2 days. Freezer: not recommended, as shrimp turn rubbery and the sauce separates. Reheat gently in a skillet over low heat with a splash of water or broth, stirring for 3 to 4 minutes until just warmed through.

Substitutions

dry white wine → low-sodium chicken or vegetable broth plus 1 tbsp extra lemon juice. Gives a non-alcoholic sauce with slightly less depth.
dried linguine → spaghetti or angel hair. Angel hair cooks faster, so check it 3 minutes early.
large shrimp (21–25 per lb) → sea scallops, patted dry. Sear 1½ to 2 minutes per side until golden, then proceed with the recipe.
fresh flat-leaf parsley → fresh basil or chives. Adds a different but still fresh herbal note.