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25-Minute Shrimp Scampi with Linguine

Kathleen R. Coffey
A quick, flavorful shrimp scampi with linguine that balances tender shrimp, garlicky butter sauce, and fresh lemon zest.
Perfect for a wholesome weeknight dinner that feels indulgent yet simple.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 6

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Large stainless steel or cast-iron skillet
  • 1 Pair of Tongs

Ingredients
  

  • 1 lb 454g linguine or spaghetti
  • ¼ cup 57g unsalted butter
  • ¼ cup 60ml extra virgin olive oil
  • 5 medium garlic cloves finely chopped
  • ½ tsp crushed red pepper flakes
  • ½ cup 119ml dry white wine (Sauvignon Blanc or Chablis recommended)
  • 1 lb extra-large shrimp peeled and deveined
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Zest of 1 medium lemon about 2 tsp
  • 2 Tbsp fresh lemon juice from ½ medium lemon
  • ½ cup fresh parsley finely chopped

Instructions
 

  • Preparing the Pasta Perfectly: Start by filling a large pot with water—enough to give the pasta plenty of space to cook evenly without sticking.
    Place the pot over high heat and bring the water to a rapid boil.
    Once boiling, add about a tablespoon of kosher salt; this will season the pasta from within and enhance its natural flavor.
    Next, gently add 1 pound (454g) of linguine or spaghetti to the boiling water.
    Stir immediately to prevent the noodles from clumping or sticking to the bottom.
    Allow the pasta to cook uncovered, stirring occasionally for even cooking, until it reaches an al dente texture—meaning tender but still slightly firm to the bite—this usually takes about 9 minutes.
    Before draining, carefully reserve half a cup of the hot pasta water; this starchy liquid is invaluable later for loosening the sauce and helping it cling beautifully to the pasta.
  • Sautéing the Garlic to Aromatic Perfection: While the pasta cooks, place a large stainless steel or cast-iron skillet over medium heat.
    Add ¼ cup (57g) of unsalted butter and ¼ cup (60ml) of extra virgin olive oil to the pan.
    Allow the butter to melt completely and blend with the olive oil, creating a rich, flavorful base.
    Now add 5 medium garlic cloves, finely chopped to release their essence fully, along with ½ teaspoon of crushed red pepper flakes for a subtle heat that will elevate the dish without overpowering it.
    Cook the garlic gently, stirring often, for about 1 to 2 minutes until it turns a light golden brown and fills your kitchen with an irresistible aroma.
    Be vigilant here—medium heat is key to prevent the garlic from burning, which would impart bitterness to the sauce.
  • Reducing the Wine for a Flavorful Sauce: Once the garlic is perfectly sautéed, raise the heat to medium-high and carefully pour in ½ cup (119ml) of dry white wine—Sauvignon Blanc or Chablis are excellent choices for their crisp, fruity notes.
    Allow the wine to simmer and reduce by roughly half. This step concentrates the flavors and cooks off most of the alcohol, leaving behind a rich, slightly tangy base for your scampi sauce.
    This reduction usually takes about 2 minutes; keep a close eye and stir occasionally to avoid burning.
  • Cooking the Shrimp to Tender Perfection: Add 1 pound of extra-large shrimp, peeled and deveined, to the skillet.
    Season them immediately with 1 teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper to enhance their natural sweetness.
    Let the shrimp cook undisturbed on one side for about 2 minutes; this will develop a beautiful opaque color and slight sear.
    Then, gently stir or toss the shrimp using tongs and cook for an additional minute to ensure even doneness.
    The shrimp should be tender, juicy, and just cooked through—overcooking will result in rubbery texture, so timing is essential.
  • Combining Pasta, Sauce, and Fresh Flavors: Drain the linguine and add it directly into the skillet with the cooked shrimp and garlic wine sauce.
    Immediately add 2 teaspoons of finely grated lemon zest and 2 tablespoons of fresh lemon juice to brighten the flavors with a fresh citrus punch.
    Pour in ¼ cup of the reserved pasta cooking water to help loosen the sauce and create a silky coating that clings to every strand of pasta.
    Using tongs, toss everything thoroughly but gently, ensuring the pasta is well coated and the shrimp evenly distributed.
    If the sauce seems too thick, add more reserved pasta water a tablespoon at a time until you reach the desired consistency.
  • Adding Fresh Herbs and Final Touches: Sprinkle ½ cup of freshly chopped parsley over the pasta mixture, tossing lightly to incorporate its fresh, herbaceous notes that perfectly complement the garlic and lemon.
    Taste the dish and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to balance the flavors to your liking.
  • Serving and Garnishing for an Elegant Presentation: Divide the shrimp scampi evenly among warm serving bowls or plates.
    For a final touch of richness and shine, drizzle a small amount of high-quality extra virgin olive oil over each portion.
    Finish with a pinch of flaky sea salt and an extra grind of black pepper to add texture and seasoning bursts.
    Serve immediately alongside crusty bread to soak up the luscious sauce, making every bite indulgently satisfying.

Notes

  • Always use fresh, high-quality shrimp for the best flavor and texture.
  • Cook garlic over medium heat to avoid burning and bitterness.
  • Reserve pasta cooking water to help create a silky, well-coated sauce.
  • Adjust crushed red pepper flakes to suit your preferred spice level.
  • Do not overcook shrimp; cook until just opaque and tender.
  • Serve immediately for optimal flavor, or gently reheat with added liquid to prevent drying.
  • Avoid freezing leftovers to maintain shrimp texture and sauce quality.