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Garlicky Shrimp Scampi with Linguine

A quick and cozy dinner of garlicky shrimp scampi served with linguine, perfect for busy weeknights, featuring a bright and buttery sauce without the hours of prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, Pasta
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Shrimp and Pasta
  • 1 pound large shrimp, peeled and deveined Tails on or off based on preference
  • 8 ounces linguine Cook until al dente
  • 2 tablespoons olive oil For cooking shrimp
  • 4 cloves garlic, minced Plus extra for finishing if desired
  • 1 cup white wine or chicken broth Use chicken broth if no wine is available
  • 4 tablespoons butter For making the sauce
  • 1 lemon juice and zest For dressing the dish
  • Salt and pepper to taste For seasoning
For Serving
  • Fresh parsley chopped For garnish

Method
 

Preparation
  1. Thaw shrimp if using frozen and pat them dry. Season with salt.
  2. Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the shrimp and cook for 1-2 minutes per side until pink and curled. Remove from pan.
  3. In the same pan, add minced garlic and cook until fragrant, about 30 seconds.
  4. Pour in white wine (or broth) and lemon juice. Simmer for a minute to reduce.
  5. Stir in butter until melted and incorporated. Add the shrimp back to the pan.
  6. Toss in the drained linguine, adding reserved pasta water a little at a time until the sauce is glossy.
  7. Finish with lemon zest and optional red pepper flakes.
Serving
  1. Serve immediately with chopped parsley and a side of crusty bread.

Notes

For an extra garlic punch, add a bit of raw minced garlic at the end. Adjust lemon juice according to taste.