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delicious shrimp garlic butter

Garlic Butter Shrimp Scampi Linguine

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 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.

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.