Name: Shrimp Scampi with Linguine
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb linguine; 1.5 lb large shrimp; 6 clove garlic; 0.75 cup dry white wine; 4 tbsp unsalted butter; 2 tbsp extra virgin olive oil; 0.25 tsp red pepper flakes; 1 whole fresh lemon; 0.25 cup fresh parsley; to taste kosher salt; to taste black pepper

← Recipes · Weeknight Dinner · Shrimp Scampi with Linguine

485 cal32g protein45g carbs16g fat380mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Shrimp Scampi with Linguine

Nº 9 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Weeknight Dinner20 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

linguine1 lb

large shrimppeeled and deveined1.5 lb

garlicminced6 cloves

dry white wineno wine in your kitchen? swap in equal parts bottled clam juice or seafood stock0.75 cups

unsalted butter4 tbsp

extra virgin olive oil2 tbsp

red pepper flakes0.25 tsp

fresh lemonhalved1 whole

fresh parsleychopped0.25 cups

kosher saltto taste

black pepperto taste

Cook it to

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 10 minutes. Drain, reserving 1 cup of pasta water.

2While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper.

3Heat olive oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer and cook for 1 minute on each side until just starting to turn pink. Transfer to a plate.

4Add butter and minced garlic to the same skillet. Cook for about 30 seconds, stirring constantly, until fragrant. Don't let the garlic brown.

5Pour in the white wine and add red pepper flakes. Bring to a simmer and let it reduce for 2 minutes, scraping up any browned bits.

6Return the shrimp to the skillet along with any juices from the plate. Toss gently and cook for 1 minute until the shrimp are fully opaque.

7Add the drained linguine directly to the skillet. Toss everything together, adding pasta water a splash at a time to create a light, silky sauce. The starch helps emulsify the butter and wine.

8Finish with juice from the lemon halves and adjust seasoning with salt and pepper. Top with fresh parsley and serve immediately.