Garlic Butter Shrimp Scampi with Linguine
Garlic Butter Shrimp Scampi with Linguine
Ingredients
For the Linguine
- 12 ounces linguine
- 1 tablespoon kosher salt, plus more for pasta water
For the Shrimp Scampi
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/4 cup lemon juice, freshly squeezed
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining the linguine.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels and season them with 1 teaspoon of kosher salt. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat.
⏱️ 5 min
- 3
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 4 min
- 5
Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes.
⏱️ 3 min
- 6
Stir in the fresh lemon juice and half of the chopped parsley. Add the cooked linguine to the skillet with the sauce. Toss to coat.
⏱️ 2 min
- 7
Return the cooked shrimp to the skillet. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Toss gently to combine.
⏱️ 1 min
- 8
Serve immediately, garnished with the remaining fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Shrimp Scampi with Linguine
For the Linguine
- 12 ounces linguine
- 1 tablespoon kosher salt, plus more for pasta water
For the Shrimp Scampi
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/4 cup lemon juice, freshly squeezed
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining the linguine.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry with paper towels and season them with 1 teaspoon of kosher salt. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat.
⏱️ 5 min - 3
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 4 min - 5
Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes.
⏱️ 3 min - 6
Stir in the fresh lemon juice and half of the chopped parsley. Add the cooked linguine to the skillet with the sauce. Toss to coat.
⏱️ 2 min - 7
Return the cooked shrimp to the skillet. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Toss gently to combine.
⏱️ 1 min - 8
Serve immediately, garnished with the remaining fresh parsley.
⏱️ 1 min