Shrimp Scampi Linguine Recipe
That garlicky, buttery, lemony shrimp pasta you'd order at a restaurant? This Shrimp Scampi Linguine brings all of it home in about 30 minutes. And thanks to the addition of some reserved pasta water, there's plenty of that silky sauce to coat every last strand!
Servings: 4 servings
Ingredients
- 12 ounces linguine
- Salt for the pasta water
- ¼ cup olive oil
- 2 medium shallots finely minced (about ½ cup)
- 4-5 large garlic cloves minced
- ¼ teaspoon red pepper flakes optional
- 1 pound large shrimp (21/25 count) peeled and deveined, thawed and patted dry if frozen
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- ⅔ cup dry white wine such as Sauvignon Blanc
- 8 tablespoons salted butter cut into 1-tablespoon pieces
- 3 tablespoons fresh lemon juice plus ½ teaspoon lemon zest from 1 to 2 lemons
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Grated parmesan cheese optional
Instructions
- Bring a large pot of generously salted water to a boil. Add the linguine and cook to al dente according to the package instructions. Reserve 1 ½ cups of the pasta cooking water, then drain and set aside.12 ounces linguine, Salt
- Meanwhile, heat the olive oil in a large skillet over medium. Add the shallots and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the garlic and red pepper flakes (if using) and continue cooking for 30 seconds, or until fragrant.¼ cup olive oil, 2 medium shallots, 4-5 large garlic cloves, ¼ teaspoon red pepper flakes
- Push the shallot mixture to one side of the skillet and add the shrimp in a single layer. Sprinkle the shrimp with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, without moving, for 1-2 minutes to sear on one side. Flip and cook for 1-2 minutes more, or until the shrimp are pink and the tails have curled. Transfer just the shrimp to a plate, leaving the shallots in the skillet.1 pound large shrimp (21/25 count), 1 ½ teaspoons salt, ¾ teaspoon black pepper
- Pour the wine into the skillet, scraping the bottom of the skillet to release any bits that might be stuck, and simmer over medium heat for 4-5 minutes, or until reduced by half.⅔ cup dry white wine
- Add the butter, 1 teaspoon salt, ½ teaspoon black pepper, and the lemon zest, along with ¾ cup of the reserved pasta water. Cook, stirring occasionally, until the butter is melted. Reduce the heat to LOW.8 tablespoons salted butter, 1 ½ teaspoons salt, ¾ teaspoon black pepper, 3 tablespoons fresh lemon juice plus ½ teaspoon lemon zest
- Add the drained linguine and toss to heat through, adding more of the reserved pasta water as needed until the sauce reaches a silky, saucy consistency. (Around 1 to 1 ¼ cups is normally perfect for me!)12 ounces linguine
- Remove the skillet from the heat. Add the lemon juice, chives, and parsley, and toss to combine. Return the shrimp and any juices from the plate to the skillet, toss once more, and serve with Parmesan cheese and an extra squeeze of lemon, if desired.3 tablespoons fresh lemon juice plus ½ teaspoon lemon zest, 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped fresh flat-leaf parsley, 1 pound large shrimp (21/25 count), Grated parmesan cheese
Video
Notes
Shrimp size: This was tested with 1 pound extra-large shrimp (21/25 count) since they're a little more forgiving. If you can only find smaller shrimp (31/40) they cook pretty fast, so watch them closely and pull them the moment the tails curl.
Add the lemon juice off the heat: Stirring the fresh lemon juice in after the skillet comes off the burner keeps it bright and balanced. Simmering lemon juice in the sauce concentrates and flattens it, which is how scampi ends up tasting sharp and one-note (the classic "lemon noodles" problem).
Pasta pick: Linguine holds up to the buttery sauce best. Angel hair or capellini technically work but turn delicate and mushy fast, and they don't carry the sauce the same way.
Salt the pasta water generously: It seasons the linguine from the inside out. The reserved starchy water is also what makes the sauce silky, so don't skip reserving it.
No wine? Swap in an equal amount of low-sodium chicken or seafood broth plus an extra squeeze of lemon or ½ teaspoon white wine vinegar to mimic the acidity.
Butter: Salted butter is what this was tested with. If you only have unsalted, add a pinch more salt to taste at the end.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently over low heat on the stovetop just until heated through, adding a splash of water to loosen the sauce. Skip the microwave, since it turns the shrimp rubbery.
Freezing: Not recommended. The butter sauce separates and the shrimp turn tough and grainy once thawed. This one is best fresh.
Nutrition
Calories: 352kcal | Carbohydrates: 44g | Protein: 30g | Fat: 3g | Cholesterol: 287mg | Sodium: 915mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 11.4mg | Calcium: 180mg | Iron: 3.2mg
