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delicious shrimp garlic butter

Garlic Butter Shrimp Scampi Linguine

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This elegant pasta dish features plump shrimp tossed with linguine in a luxurious garlic butter sauce enhanced with white wine and brightened with fresh lemon. Ready in under 30 minutes, this restaurant-quality meal combines rich flavors with simple preparation for an impressive yet approachable dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 685
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds medium shrimp peeled and deveined
  • 3/4 pound linguine dried
  • 12 tablespoons butter cubed, divided (4 tbsp + 8 tbsp)
  • 12 cloves garlic finely chopped
  • 2 cups white wine Pinot Grigio or Sauvignon Blanc recommended
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes adjust to taste
  • 1/2 cup flat leaf parsley chopped
  • 1 lemon juice and zest
  • 3/4 cup pasta water reserved
  • salt and fresh ground black pepper to taste

Equipment

  • Large skillet
  • Pasta pot
  • Zester

Method
 

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 9-10 minutes. Before draining, reserve about 3/4 cup of the pasta water.
  2. While pasta cooks, heat 4 tablespoons butter, olive oil, red pepper flakes, and chopped garlic in a large skillet over medium-high heat until garlic becomes fragrant, about 1 minute.
  3. Add shrimp to the skillet, season with salt and pepper, and cook until just pink and cooked through, about 2-3 minutes. Be careful not to overcook.
  4. Transfer the cooked shrimp to a plate. Pour white wine into the same skillet, stirring to scrape up any browned bits from the bottom of the pan.
  5. Allow the wine to reduce and thicken for about 8-10 minutes.
  6. Return the shrimp to the skillet along with the cooked linguine and about 1/2 cup of reserved pasta water. Toss well to coat the pasta.
  7. Add the remaining 8 tablespoons of butter, chopped parsley, and lemon zest and juice. Toss to combine.
  8. If the sauce seems too thick, add more reserved pasta water. Cook for another 1-2 minutes until the sauce has thickened slightly and coats the pasta and shrimp.
  9. Serve immediately while hot.

Nutrition

Calories: 685kcal

Notes

For best results, use fresh shrimp if possible, though properly thawed frozen shrimp works well too. Don't use cooking wine - choose a white wine you'd actually drink, as it significantly impacts the flavor of the sauce. The dish pairs beautifully with a simple green salad and crusty garlic bread to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the shrimp may toughen slightly when reheated. Warm gently over low heat with a splash of water to revive the sauce.

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