Shrimp scampi is a dish that has no business being this good for the amount of effort involved. Garlic, butter, white wine, lemon, shrimp, pasta. That is the whole list. Twenty minutes from cold pan to finished plate, and every single one of those minutes earns its keep. It tastes like something you would order at a restaurant on the water somewhere, except you are standing in your kitchen in socks. No complaints.
The key to this version is slicing the garlic thin instead of mincing it. Thin slices toast gently in the butter and olive oil without burning, giving you sweet, mellow garlic flavor throughout the dish rather than sharp, acrid bits. Do not skip the pasta water, either. A good splash of that starchy liquid is what transforms separate ingredients into a cohesive, silky sauce that clings to every strand of linguine. Red pepper flakes add just enough warmth to keep things interesting, and a generous hit of lemon zest right at the end brightens everything up. Serve it with crusty bread for mopping up the sauce, because leaving any of it in the pan would be a waste.
Sear the Shrimp in Batches if Needed
Heat olive oil and butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sear them in a single layer without crowding the pan. Crowding causes the shrimp to steam instead of sear, which means no browning and less flavor. Cook for two minutes per side until they curl into a C shape and turn pink. Remove the shrimp to a plate as soon as they are done. They will finish cooking when you toss them back into the pasta.
Build the Sauce with Wine and Lemon
Reduce the heat to medium and add thinly sliced garlic and red pepper flakes to the skillet. Cook for one minute until the garlic is fragrant and just starting to turn golden. Pour in the white wine and lemon juice and scrape up any browned bits from the bottom of the pan. Simmer for three minutes to reduce the liquid slightly and concentrate the flavors. This is your sauce base.
Emulsify with Pasta Water
Add the drained linguine to the skillet along with the remaining butter and a half cup of pasta water. Toss vigorously over medium heat until the butter melts and the sauce emulsifies into a glossy coating. The starch in the pasta water is what binds everything together. Add more water if the sauce looks dry or broken. Return the shrimp and any accumulated juices to the pan, toss with parsley and lemon zest, and serve immediately.
PrintLemony Shrimp Scampi with Linguine
- Total Time: 20 minutes
- Yield: 4 servings
Description
Shrimp scampi is Italian-American cooking at its most efficient — garlicky, buttery, lemony shrimp over linguine in about fifteen minutes. The sauce is little more than butter, garlic, wine, and lemon, but the combination with sweet shrimp and al dente pasta is one of those rare cases where the whole is vastly greater than its parts.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 lb linguine
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 6 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- Juice of 2 lemons
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley, chopped
- Zest of 1 lemon
Instructions
- Cook the linguine in heavily salted boiling water until al dente. Reserve 1 cup pasta water.
- While the pasta cooks, heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Season the shrimp with salt and pepper. Sear in a single layer for 2 minutes per side until pink. Remove and set aside.
- Reduce heat to medium. Add the garlic and red pepper flakes. Cook 1 minute until the garlic is golden — not browned.
- Pour in the wine and lemon juice. Simmer 3 minutes, scraping up any bits.
- Add the drained linguine, remaining 2 tablespoons butter, and 1/2 cup pasta water. Toss until the butter melts and the sauce emulsifies and coats the pasta.
- Return the shrimp and any juices. Toss with parsley and lemon zest. Serve immediately.
Notes
- Slice the garlic thin rather than mincing it — thin slices cook more evenly and give the sauce visible garlicky bits.
- Do not overcook the shrimp. They are done the second they curl into a C shape. If they curl into an O, they are overcooked.
- The pasta water is essential — without it, the sauce will be greasy rather than silky.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2
- Sodium: 780
- Fat: 20
- Carbohydrates: 56
- Fiber: 2
- Protein: 36
- Cholesterol: 215
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or under cold running water for twenty minutes. Pat them completely dry before cooking to ensure a good sear.
What if I do not have white wine?
Use chicken broth or clam juice with an extra squeeze of lemon. The dish will lose some acidity and complexity, but it still works. Do not use cooking wine; it is too salty.
Why does my sauce look greasy instead of creamy?
You need more pasta water. The starch emulsifies the fat and liquid into a cohesive sauce. Add a few splashes and toss vigorously until the sauce looks glossy and clings to the pasta.
