Garlicky Shrimp Scampi with Linguine Recipe
Looking for the best Garlicky Shrimp Scampi with Linguine recipe? This quick and elegant seafood pasta combines juicy shrimp, perfectly cooked linguine, fresh garlic, butter, olive oil, white wine, and lemon juice in a light, flavorful sauce. Ready in just 30 minutes, it’s the perfect meal for busy weeknights, date nights, or whenever you’re craving restaurant-quality pasta at home.
❤️ Why You’ll Love This Recipe
Ready in just 30 minutes
Rich garlic butter and lemon flavor
Juicy, tender shrimp
Light yet satisfying
Perfect for weeknight dinners or entertaining
Restaurant-quality with simple ingredients
⏱️ Prep Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
🛒 Ingredients
For the Pasta
12 oz (340 g) linguine
Salt, for the pasta water
For the Shrimp Scampi
1½ lbs (680 g) large shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter
6 garlic cloves, minced
½ teaspoon red pepper flakes (optional)
½ cup dry white wine (or chicken broth)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ cup freshly grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
For Garnish
Lemon wedges
Extra parsley
Freshly grated Parmesan
👨🍳 Instructions
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil.
Cook the linguine until al dente, according to the package directions.
Reserve ½ cup of the pasta water, then drain the pasta.
Step 2: Season the Shrimp
Pat the shrimp dry with paper towels.
Season lightly with salt and black pepper.
Step 3: Cook the Shrimp
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque.
Transfer the shrimp to a plate.
Step 4: Make the Garlic Butter Sauce
Reduce the heat to medium.
Add the remaining butter to the skillet.
Stir in the minced garlic and red pepper flakes (if using).
Cook for about 30 seconds until fragrant.
Pour in the white wine (or chicken broth) and simmer for 2–3 minutes to reduce slightly.
Add the lemon juice and lemon zest.
Step 5: Combine Everything
Return the shrimp to the skillet.
Add the cooked linguine and toss to coat evenly in the sauce.
If needed, stir in a little reserved pasta water until the sauce lightly coats the pasta.
Sprinkle with Parmesan cheese (optional) and chopped parsley.
Step 6: Serve
Serve immediately, garnished with:
Fresh parsley
Lemon wedges
Extra Parmesan cheese
Pair with garlic bread, a Caesar salad, or roasted asparagus for a complete meal.
💡 Chef’s Tips
Use fresh garlic for the best flavor.
Don’t overcook the shrimp—they cook quickly and stay juicier when removed as soon as they turn pink.
Dry white wines like Pinot Grigio or Sauvignon Blanc work beautifully in the sauce.
Add spinach or cherry tomatoes for extra color and nutrition.
🧊 Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended, as shrimp can become rubbery and the pasta texture may change.
Reheat gently in a skillet with a splash of broth or water.
🥗 Nutrition (Per Serving)
Calories: 590
Protein: 38g
Carbohydrates: 46g
Fat: 27g
Saturated Fat: 11g
Fiber: 2g
Sugar: 2g
Sodium: 690mg
❓ Frequently Asked Questions
Can I use frozen shrimp?
Yes! Thaw the shrimp completely and pat them dry before cooking for the best texture.
Can I skip the wine?
Absolutely. Replace it with chicken broth or seafood stock for a delicious alcohol-free version.
What pasta works best?
Linguine is traditional, but spaghetti, fettuccine, or angel hair pasta also work well.
What should I serve with shrimp scampi?
Garlic bread, Caesar salad, roasted broccoli, asparagus, or sautéed spinach are all excellent side dishes.
