This shrimp scampi linguine pairs plump garlic butter shrimp with tender noodles and a bright lemon wine sauce. It cooks in one skillet and one pot, so cleanup stays simple.
The whole dish moves fast once the water boils, which makes it a great weeknight dinner. Below you will find ingredient notes, clear directions, serving ideas, storage advice, and answers to common questions.
Table of Contents
Why This Shrimp Scampi Linguine Recipe Works
Searing the shrimp for only a minute per side keeps them tender and sweet. They finish cooking briefly when they return to the sauce.
Cooking the garlic in butter for just 30 seconds gives a mellow, fragrant base without any bitterness. Adding the wine afterward lifts the browned bits from the pan.
A splash of starchy pasta water turns the butter and wine into a glossy sauce that coats every strand. The lemon goes in at the end so the flavor stays fresh.
Ingredients for Shrimp Scampi Linguine
- 8 ounces linguine
- 1 pound large shrimp, peeled and deveined, thawed if frozen
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 large lemon, zested and juiced
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons salt, divided, and 1/4 teaspoon black pepper
Linguine. The flat strands hold the buttery sauce well and cook quickly. Spaghetti or fettuccine can stand in if needed.
Shrimp. Large shrimp stay juicy and are simple to handle in a hot pan. Pat them dry so they sear instead of steam.
Butter and olive oil. Olive oil raises the smoke point while butter adds richness and flavor.
Garlic. Fresh garlic gives the sauce its signature punch. Add it after the shrimp come out so it never scorches.
Wine and lemon. The wine adds acidity and depth, and the lemon brightens everything. Chicken broth with an extra squeeze of lemon replaces the wine nicely.
How to Make Shrimp Scampi Linguine
1. Boil the pasta Bring a large pot of water to a boil and add 1 teaspoon of the salt. Cook the linguine until just al dente, then reserve a cup of pasta water and drain.
2. Dry the shrimp Pat the shrimp very dry with paper towels and season with 1/2 teaspoon salt and the pepper.
3. Sear the shrimp Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat. Cook the shrimp for about 1 minute per side until barely pink, then move them to a plate.
4. Cook the garlic Lower the heat to medium and add the remaining butter to the pan. Stir in the garlic and cook for 30 seconds until fragrant.
5. Build the sauce Pour in the wine, raise the heat, and simmer for 2 minutes while scraping the pan. Squeeze in the lemon juice and add the zest.
6. Combine Return the shrimp to the skillet and add the drained pasta with a splash of pasta water. Toss for 1 minute until the shrimp reach 145 degrees F and the sauce coats the noodles.
7. Finish Stir in the parsley and taste for salt. Serve right away while the sauce is glossy.
How to Serve Shrimp Scampi Linguine
Twirl the pasta into warm bowls and spoon extra sauce over the shrimp. A crisp Italian house salad cuts through the buttery sauce nicely. Serve air fryer garlic bread slices on the side for mopping up every drop. For a vegetable side, try garlic asparagus and mushrooms or a cool cucumber tomato feta salad.
How to Store and Reheat Shrimp Scampi Linguine
Cool the pasta within two hours and refrigerate it in a sealed container for up to 3 days. Freezing is not recommended because the shrimp turn rubbery and the sauce separates. Reheat in a skillet over low heat with a splash of water or broth until it reaches 165 degrees F. Avoid the microwave if you can, since it overcooks the shrimp.
Tips and Variations for Shrimp Scampi Linguine
Thaw shrimp safely. Thaw frozen shrimp overnight in the refrigerator or in a bowl of cold water. Never thaw them at room temperature.
Do not overcook. Shrimp turn from pink to tight and rubbery in seconds past doneness. Pull them when they are barely opaque and let the sauce finish them.
Salt the water. Well salted pasta water seasons the noodles from the inside.
Reserve pasta water. The starch in the water thickens the sauce and helps it cling. Add it a splash at a time until the sauce looks glossy.
Add heat. A pinch of red pepper flakes in the butter adds gentle warmth. Taste the sauce before adding more.
Mind the zest. Zest the lemon before juicing it so the peel is easy to grate. Add the zest at the end for the brightest flavor.
Flag the allergens. This dish contains shellfish, wheat, and milk. Check labels on the pasta and wine if you cook for guests with allergies.
Check trusted guidance. Review safe handling and cooking temperatures for seafood in the FDA safe food handling guidance. It also covers cooling and reheating.
Frequently Asked Questions About Shrimp Scampi Linguine
What goes into shrimp scampi linguine?
The base is shrimp, linguine, garlic, butter, olive oil, white wine, lemon, and parsley. Salt and pepper season each layer as it cooks.
Can I make shrimp scampi linguine without wine?
Yes, swap in chicken broth plus an extra tablespoon of lemon juice. The sauce will be slightly lighter but still bright.
How do I keep shrimp scampi linguine from getting greasy?
Use only the butter and oil listed and add a splash of starchy pasta water. The water emulsifies the fat into a smooth sauce.
Can I use frozen shrimp?
Yes, thaw them overnight in the refrigerator and pat them very dry. Wet shrimp steam in the pan and stay pale.
What pasta can I use instead of linguine?
Spaghetti, fettuccine, or angel hair all work with this sauce. Adjust the boiling time to match the package directions.
Shrimp Scampi Linguine
Equipment
- Large pot
- Large skillet
- Tongs
- Colander
Ingredients
Main Ingredients
- 8 oz linguine
- 1 lb large shrimp peeled and deveined, thawed if frozen
- 4 tbsp unsalted butter divided
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ cup dry white wine or chicken broth with 1 extra tbsp lemon juice
- 1 large lemon zested and juiced
- ¼ cup chopped fresh parsley
- 1 ½ tsp salt 1 tsp for the pasta water plus 1/2 tsp for the shrimp
- ¼ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil the linguine in salted water until just al dente, reserve 1 cup of the water, and drain.
- Sear the shrimp. Season the dry shrimp, then cook in hot oil and 2 tbsp butter for about 1 minute per side until barely pink and set aside.
- Make the sauce. Melt the remaining butter, cook the garlic for 30 seconds, pour in the wine, and simmer for 2 minutes. Add the lemon juice and zest.
- Toss. Return the shrimp with the pasta and a splash of pasta water and toss for 1 minute until the shrimp reach 145 degrees F.
- Garnish. Fold in the parsley and serve immediately.
