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Unforgettable Classic Shrimp Scampi Pasta: 1 Dish, Endless Joy

Classic Shrimp Scampi Pasta

This recipe delivers the classic restaurant shrimp scampi experience: succulent shrimp in a rich garlic-butter white wine sauce, served over perfectly cooked linguine. It is a quick and satisfying meal that brings comfort and flavor to your table.

Ingredients

Scale
  • 1 pound linguine
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Cook linguine according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
  2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  3. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and red pepper flakes (if using). Cook for 1 minute, until fragrant.
  5. Pour in white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
  6. Return shrimp to the skillet. Add cooked linguine and chopped parsley. Toss to combine.
  7. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
  8. Season with salt and black pepper to taste.
  9. Serve immediately.

Notes

  • Use fresh, good quality shrimp for the best flavor.
  • Do not overcook the shrimp; they cook quickly.
  • A good quality dry white wine makes a difference in the sauce.
  • Freshly squeezed lemon juice brightens the flavors.
  • Adjust red pepper flakes to your spice preference.

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