Lemon Garlic Shrimp Scampi (Printable)

Tender shrimp in a bright lemon-garlic butter sauce with al dente linguine. An easy 30-minute Italian-American pasta dish.

# What You Need:

→ Pasta

01 - 12 oz linguine
02 - Salt for pasta water

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon red pepper flakes, optional

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 2 tablespoons extra-virgin olive oil
09 - 5 garlic cloves, finely minced
10 - Zest of 1 lemon
11 - 1/4 cup fresh lemon juice, approximately 1 large lemon
12 - 1/4 cup dry white wine or chicken broth
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat the shrimp dry and season with salt, black pepper, and red pepper flakes if using.
03 - In a large skillet over medium-high heat, melt 1 tablespoon butter with the olive oil. Add shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp to a plate.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic to the skillet. Sauté for 1 minute until fragrant, but not browned.
05 - Stir in lemon zest, lemon juice, and white wine. Simmer for 2-3 minutes until slightly reduced.
06 - Return shrimp and any accumulated juices to the skillet. Toss to coat in the sauce.
07 - Add cooked linguine to the skillet, tossing with tongs to combine. If needed, add reserved pasta water a splash at a time to loosen the sauce.
08 - Remove from heat. Stir in chopped parsley. Serve immediately with additional lemon wedges.

# Expert Advice:

01 -
  • The sauce creates this magical butter-wine emulsion that clings to both the shrimp and pasta without feeling heavy or greasy.
  • You can have this restaurant-quality dinner on the table in 30 minutes flat, which has saved me countless times when friends drop by unexpectedly.
02 -
  • The reserved pasta water is your secret weapon for silky sauce consistency, so never forget to save some before draining.
  • Adding the parsley at the very end preserves its bright color and fresh flavor, a mistake I made for years until an Italian grandmother set me straight.
03 -
  • Keep your shrimp tails on during cooking for extra flavor in the sauce, then remove them before serving for easier eating.
  • The best time to salt your dish is at multiple stages rather than all at once, seasoning the shrimp, pasta water, and tasting the final dish before serving.

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