Shrimp Scampi Linguine combines succulent shrimp with perfectly al dente pasta in a luxurious garlic-butter white wine sauce. This restaurant-quality dish brings elegant dining to your home kitchen while being surprisingly simple to prepare – perfect for date nights or when you want to impress dinner guests.
What’s So Special About This Dish?
- Quick Luxury – Restaurant-quality results in just 30 minutes
- Budget-Friendly Elegance – Uses simple ingredients to create a sophisticated meal
- Foolproof Formula – Perfectly balanced sauce that’s never greasy or bland
- Versatile Serving – Works equally well as a romantic dinner for two or scaled up for entertaining
Tips for Success
- Don’t overcook the shrimp – they should be just pink and opaque (2-3 minutes per side)
- Reserve 1 cup of pasta water before draining – it’s essential for creating the perfect sauce consistency
- Use good quality white wine that you’d drink – it significantly impacts the final flavor
- Time your pasta to finish cooking just as your sauce is ready for the best texture
Serving and Storage
Serve immediately while hot, garnished with fresh parsley and lemon wedges. A side of crusty garlic bread makes the perfect accompaniment for soaking up the delicious sauce.
While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium-low heat with a splash of white wine or chicken broth to refresh the sauce.
Equipment Needed
- Large pot (6-quart)
- 12-inch skillet
- Colander
- Microplane or garlic press
- Kitchen tongs
- Sharp knife
Ingredients
- 16 oz (450g) linguine pasta
- 1.5 lb (680g) large shrimp, peeled and deveined
- 8 tablespoons (120g) unsalted butter
- 6 cloves garlic, minced
- 1/2 cup (120ml) dry white wine
- 2 tablespoons (30ml) fresh lemon juice
- 1/4 cup (60ml) olive oil
- 1 teaspoon (5g) red pepper flakes
- 1/2 cup (30g) fresh parsley, chopped
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 1/2 cup (50g) freshly grated Parmesan cheese
Instructions
- Bring large pot of salted water to boil (3-4 minutes)
- Cook linguine according to package instructions until al dente (9-11 minutes)
- While pasta cooks, melt 4 tablespoons butter with olive oil in skillet over medium heat (2 minutes)
- Add garlic and red pepper flakes, sauté until fragrant (1 minute)
- Add shrimp, cook until pink and curled (3-4 minutes)
- Remove shrimp from pan and set aside
- Add wine to pan, simmer to reduce by half (3-4 minutes)
- Add remaining butter, lemon juice, salt, and pepper
- Return shrimp to pan
- Drain pasta, reserve 1/2 cup cooking water
- Add pasta to skillet, toss with sauce (2 minutes)
- Add pasta water if needed for desired consistency
- Stir in parsley and Parmesan
- Serve immediately
Recipe Notes
Use fresh shrimp for best results, but frozen (thawed) works well
Wine can be substituted with chicken broth
Leftovers keep refrigerated for 2 days, reheat gently with splash of water
Nutrition Information
520
65g
38g
24g
3g
185mg
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