Why You’ll Love this Garlic Butter Shrimp Scampi Linguine
This classic shrimp scampi linguine combines all the flavors you crave in one spectacular dish. The buttery, garlicky sauce clings perfectly to every strand of pasta, while the shrimp remain plump and tender.
I love how the white wine reduces to create a complex base that balances the richness. What’s not to love about a meal that comes together in under 30 minutes?
The bright pop of lemon and fresh parsley cuts through the decadence, making each bite invigorating despite its richness. Trust me, you’ll be sopping up every last drop of that sauce with crusty bread. Restaurant quality, right at home.
What Ingredients are in Garlic Butter Shrimp Scampi Linguine?
Garlic butter shrimp scampi linguine is all about that perfect balance of luxurious flavors. The combination of butter, garlic, and wine creates a sauce that’s both rich and bright, especially when kissed with fresh lemon.
What makes this dish truly special is how the sauce coats both the tender shrimp and the linguine, creating a harmonious bite every time. I consider this the ultimate comfort food that still feels elegant enough for company.
- 3/4 pound dried linguine
- 12 tablespoons butter, cubed (divided)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 12 garlic cloves, finely chopped
- 2 pounds medium shrimp, peeled and deveined
- Salt and fresh ground black pepper, to taste
- 2 cups white wine
- 1/2 cup chopped flat leaf parsley
- 1 lemon (juice and zest)
- Reserved pasta water (about 3/4 cup)
When shopping for this recipe, quality really matters. Try to find the freshest shrimp possible—frozen is perfectly fine as long as it’s properly thawed.
For the wine, don’t use anything too expensive, but stick with something you’d actually drink (Pinot Grigio or Sauvignon Blanc work beautifully).
And while it might seem like a lot of garlic, trust me, those 12 cloves create the foundation of flavor that makes this dish so irresistible. Feel free to adjust the red pepper flakes if you’re sensitive to heat, or add more if you like things spicy.
How to Make this Garlic Butter Shrimp Scampi Linguine
Making this luxurious pasta dish is simpler than you might think. Start by bringing a large pot of salted water to a boil and cooking 3/4 pound of linguine until it’s al dente, about 9-10 minutes. Before draining, remember to reserve about 3/4 cup of that starchy pasta water—it’s liquid gold for bringing your sauce together later.
While the pasta cooks, grab your largest skillet and combine 4 tablespoons of butter, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of red pepper flakes, and those 12 finely chopped garlic cloves over medium-high heat. Let everything mingle until the garlic becomes fragrant, which takes just about a minute.
Now for the star of the show—add those 2 pounds of peeled and deveined shrimp to the skillet, season with salt and fresh ground pepper, and cook until they’re just pink and cooked through, around 2-3 minutes.
Don’t overcook them, or they’ll turn rubbery (and nobody wants that). Transfer the shrimp to a plate, then pour 2 cups of white wine into the same skillet. This is where the magic happens as you stir and scrape all those flavorful browned bits from the bottom of the pan. Let the wine reduce and thicken for about 8-10 minutes—the aroma will make your kitchen smell like heaven.
For the final assembly, return the shrimp to the skillet along with the cooked linguine and about 1/2 cup of that reserved pasta water. Toss everything well to coat the pasta, then add the remaining 8 tablespoons of butter, 1/2 cup of chopped flat leaf parsley, and the zest and juice from one lemon.
If the sauce seems too thick, add a splash more of the reserved pasta water. Cook for another minute or two until the sauce has thickened slightly and clings beautifully to both the pasta and shrimp. Serve immediately while it’s hot and the flavors are at their peak. The combination of butter, garlic, wine, and lemon creates an irresistible sauce that’s both rich and bright.
Garlic Butter Shrimp Scampi Linguine Substitutions and Variations
While the classic version of this recipe is undeniably delicious, I’ve found that shrimp scampi linguine welcomes creative adaptations that can transform it based on what you have in your pantry or your dietary preferences.
Pasta swaps? Try fettuccine, spaghetti, or even zucchini noodles for a low-carb option. Not a fan of shrimp? Substitute chicken, scallops, or for vegetarians, mushrooms work surprisingly well.
The white wine can be replaced with chicken broth or even a splash of lemon juice mixed with water.
Got dietary restrictions? Use olive oil instead of butter, gluten-free pasta, or amp up the veggies with cherry tomatoes and spinach.
What to Serve with Garlic Butter Shrimp Scampi Linguine
When planning a complete meal around this flavor-packed pasta dish, what accompaniments will create the perfect balance?
I always reach for a crisp, green salad with a light vinaigrette to cut through the richness of the garlic butter sauce. A simple arugula mix with lemon dressing works beautifully.
For bread, nothing beats warm, crusty garlic bread – yes, more garlic, because why not?
When I’m feeling fancy, I’ll roast some asparagus or broccoli with a drizzle of olive oil and sea salt.
And don’t forget a chilled glass of the same white wine you used in the sauce. The meal practically plans itself!
Final Thoughts
This garlic butter shrimp scampi linguine has become my go-to recipe for both weeknight dinners and special occasions.
It strikes that perfect balance between elegant and approachable, with tender shrimp swimming in a garlicky, lemony sauce that clings to every strand of pasta.
I love how versatile it is—sometimes I’ll add more red pepper flakes when I’m craving heat, or toss in some cherry tomatoes for color.
The best part? It looks like you spent hours in the kitchen when it really comes together in under 30 minutes.
Your dinner guests will never know.
