Shrimp Scampi with Linguine
Tender shrimp tossed with al dente linguine in a glossy, garlicky lemon-butter sauce. This Italian-American classic comes together in under 30 minutes — the secret is infusing the oil with garlic and a gentle hit of red pepper before bringing everything together with a splash of white wine.
For 4 servings
- boil · ~10 min
Bring a large pot of salted water to a boil.
Fill a large pot with water, add the tablespoon of salt, and bring to a rolling boil. Cook linguine until al dente according to package directions. Before draining, reserve 1 cup of the starchy pasta water.
TIPSave more pasta water than you think you need — at least 1 cup. It's the magic ingredient that brings the sauce together. - saute · ~4 min
Sear the shrimp.
Pat the shrimp dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with a pinch of salt, and cook 1-2 minutes per side just until pink and opaque. Transfer to a plate.
TIPDon't crowd the pan — shrimp steam instead of sear. Work in batches if your skillet isn't large enough. - saute · ~4 min
Build the garlicky sauce base.
1.Reduce heat to medium-low and add the remaining 2 tablespoons olive oil to the same skillet.2.Add sliced garlic and red pepper flakes. Cook gently until the garlic is fragrant and just beginning to turn golden at the edges (about 1 minute).3.Pour in the white wine and let it bubble and reduce by about half (2 minutes).TIPWatch the garlic closely — it goes from golden to burnt in seconds. Burnt garlic tastes bitter and will ruin the sauce. - mix · ~3 min
Finish the sauce and toss with pasta.
1.Add the lemon juice to the skillet and stir.2.Remove the skillet from heat. Add the cold butter cubes and whisk until melted and the sauce turns glossy.3.Add the drained linguine and seared shrimp back to the skillet along with 1/4 cup reserved pasta water.4.Toss everything together vigorously, adding more pasta water a splash at a time until the sauce coats the noodles in a light, silky layer.TIPOff-heat butter mounting gives you a creamy, emulsified sauce without breaking. Don't rush it. - garnish
Garnish with parsley and serve immediately.
Divide among warm bowls, scatter generously with fresh chopped parsley, and serve while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before searing to ensure a golden crust, not steamed rubber.
- 2Reserve at least 1 cup of pasta water; its starch is essential for emulsifying the butter sauce.
- 3Cook garlic over medium-low heat until just fragrant and pale gold—burnt garlic ruins the dish.
- 4Add cold butter off the heat and whisk constantly to create a glossy, emulsified sauce without separating.
- 5Toss the pasta vigorously with sauce and reserved water to coat each strand lightly, not drench.
Adapt it for your goals.
High-Protein
Swap linguine for chickpea or lentil pasta to boost protein and fiber while keeping the same garlic-lemon sauce.
Gluten FreeGluten-Free
Use gluten-free linguine or zucchini noodles; ensure the wine is gluten-free and serve immediately to avoid sogginess.
Low OilLow-Oil
Reduce olive oil to 1 tbsp and use a nonstick pan; add an extra splash of wine or broth to keep the sauce moist without extra fat.
Seafood MedleySeafood Medley
Add 200g of scallops or mussels with the shrimp for a surf-and-turf twist; adjust cooking times accordingly.
Why this is on our healthy list.
Lean Protein Source
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in Selenium
Shrimp is a top dietary source of selenium, an antioxidant that supports thyroid function and immune health.
Vitamin C from Lemon
Fresh lemon juice adds a dose of vitamin C, which aids iron absorption and boosts immunity.
Frequently asked questions
Yes, just thaw them completely in the refrigerator overnight or under cold running water, then pat very dry before searing.
