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Shrimp Scampi

Shrimp scampi combines linguine and tender shrimp in a garlic butter and white wine sauce. A quick skillet finish coats the pasta, with fresh lemon juice and parsley bringing brightness to every serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the linguine and shrimp scampi
  • 4 qt water
  • 1 tbsp kosher salt plus 0.5 tsp, divided
  • 8 oz dried linguine
  • 0.25 cup reserved pasta cooking water
  • 1 lb shrimp large (16 to 20 per pound), peeled and deveined, patted dry
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Cook the linguine
  1. Bring the water to a boil in a 6-quart pot.
  2. Add 1 tablespoon of the salt and the linguine, then cook according to the package directions until al dente, usually 8 to 10 minutes.
  3. Reserve 1/4 cup of the cooking water, then drain the pasta.
Make the shrimp scampi
  1. Season the shrimp with the remaining 1/2 teaspoon salt and the black pepper.
  2. Heat the olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat.
  3. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque; transfer to a plate.
  4. Reduce the heat to medium and add the remaining 3 tablespoons butter, garlic, and red pepper flakes.
  5. Cook for about 30 seconds, stirring, until fragrant.
  6. Add the wine and simmer for 2 to 3 minutes, until reduced by about half, then stir in the lemon juice.
Toss and serve
  1. Add the drained linguine, shrimp, parsley, and reserved pasta cooking water to the skillet.
  2. Toss until the pasta is coated and the shrimp are warmed through, about 1 minute, then serve.

Notes

For tender shrimp, cook just until pink and opaque. Refrigerate leftovers for up to 2 days; freezing is not recommended. Use gluten-free linguine for a gluten-free option.