Better Than Restaurant-Style and Extra Garlicky
Shrimp scampi is one of those deceptively simple Italian dishes that absolutely shines when done right. Juicy shrimp, gently sautéd in olive oil and butter, perfumed with garlic, lemon zest, and a whisper of heat—it’s bright, briny, and deeply satisfying without feeling heavy. Finished with a splash of white wine, a generous shower of fresh parsley, and then tossed with linguine, this is one of my favorite easy at-home dinners that feels elevated and effortless all at once.
With a total prep and cook time of just 25 minutes, it’s fast enough for busy weeknights, but special enough to serve when you want something restaurant-worthy without leaving home. Not in the mood for pasta? The tender shrimp are swimming in the most slurpable and garlicky butter lemon sauce that is just as delicious spooned over fluffy rice or crusty bread.
Cooking Shrimp Like A Pro
The single most important skill for nailing shrimp scampi with linguine? Knowing how to cook shrimp properly. Shrimp cook fast—often in just a few minutes—and they can go from tender and plump to rubbery in the blink of an eye.
You can use any raw shrimp you like, just make sure they smell fresh and clean. If you don’t buy them already peeled and deveined, you’ll have to clean them yourself. Feel free to leave the tails on for presentation, but they’re more difficult to eat. Pat dry completely before cooking so they sear rather than steam.
Remove them from the heat the second they turn opaque and form a “C” shape. If they tightly curl into an “O,” they’re overdone!
Deliciously Garlicky Shrimp Pasta
You’ll start by cooking the pasta. Bring a large pot of generously salted water to a boil. Add linguine, stir well, then cook to al dente. Before draining, reserve pasta water to help make the garlick scampi sauce later.
Wine Pairing!
Remember to use a wine that’s good enough to drink! The flavor will intensify as it cooks down. I suggest a crisp California Sauvignon Blanc, Chablis, or Pinot Grigio.
Add the cooked linguine (or really any pasta shape you like, though I’m partial to long, thin, utterly twirlable pastas when it comes to scampi… think spaghetti or angel hair) directly to the pot.
The last time I made this shrimp scampi pasta recipe, I drizzled a little of this chili oil on top before serving and whoa mama was it good! Don’t knock it ’till you try it. 😉
If you love the flavors in this garlicky shrimp pasta, there’s a good chance you’d like my perfect spaghetti all vongole made with fresh clams. 💯 Try that one next!
Tips To Cook Like A Total Pro 👩🏻🍳
- Avoid overcrowding the pan or the shrimp will steam instead of sear.
- Sauté garlic gently. Keep the heat at medium. You want the garlic to be fragrant and pale gold, not burnt and bitter.
- Reserve pasta water: This is the key to achieving a silky sauce consistency.
- Finish with lemon zest and juice for maximum citrus flavor.
- I’ve tested this recipe with both bite-size pieces of chicken and fresh scallops; each works beautifully here!
Many pasta dishes actually taste better the next day (it’s true!), and while it may be tempting to make this in advance, you really want to cook the shrimp just before serving for best texture. However, you can prep the ingredients ahead of time to streamline cooking.
Unfortunately, scampi doesn’t freeze well due to the delicate texture of the shrimp and the butter-based sauce.
Make It A Complete Meal
Pair with a crisp green salad with a light vinaigrette or a big tray of roasted vegetables. We’re really loving this crisp-tender roasted broccolini with garlicky breadcrumbs. I almost suggested my homemade garlic bread on the side, but we might be veering off into too much garlic territory. Does such a place exist?! 😂
An all-around restaurant quality meal at home. And man will your kitchen smell amazing! If you give this shrimp scampi pasta a try, I’d love to hear how it turned out—leave a ⭐⭐⭐⭐⭐ rating and a quick comment below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
25-Minute Shrimp Scampi with Linguine
Ingredients
For the Pasta
- 1 lb (450g) linguine or spaghetti
- ¼ cup (60g) unsalted butter
- ¼ cup (60ml) extra virgin olive oil
- 5 medium garlic cloves, finely chopped or very thinly sliced
- ½ tsp crushed red pepper flakes
- ½ cup (120ml) dry white wine, such as Sauvignon Blanc or Chablis
- 1 lb extra-large shrimp, peeled and deveined
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 medium lemon zested, about 2 tsp
- 2 Tbsp fresh lemon juice, from ½ medium lemon
- ½ cup fresh parsley, finely chopped
For Serving
- High-quality extra virgin olive oil
- Flaky sea salt
- Crusty bread
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then add a tablespoon of kosher salt. Add 1 lb (450g) linguine, then cook, stirring occasionally, until al dente, about 9 minutes. Before draining, reserve about ½ cup of the cooking water.
- Sauté the garlic. Heat ¼ cup (60g) butter and ¼ cup (60ml) extra virgin olive oil in a large skillet over medium heat (no higher or the garlic will burn!). Add 5 cloves of chopped garlic and ½ tsp crushed red pepper flakes, then cook slowly until light golden brown and fragrant, about 1-2 minutes.
- Add wine. Increase the heat to medium-high, then pour in ½ cup (120ml) dry white wine. Allow to simmer and reduce by about half. This should take about 2 minutes.
- Cook the shrimp. Add 1 lb shrimp to the pan, season with 1 tsp kosher salt and ¼ tsp black pepper, then cook undisturbed until opaque on the first side, about 2 minutes. Give them a good stir, cook for 1 more minute, then add the drained pasta to the pan along with 2 tsp lemon zest, 2 Tbsp fresh lemon juice, and ¼ cup of reserved pasta cooking water (you can add more if you want). Use tongs to thoroughly toss. Stir in ½ cup of chopped parsley.
- Finish, then serve! Divide evenly between bowls, drizzle with a little extra virgin olive oil, then finish with extra black pepper and a pinch of flaky sea salt. Enjoy!
Notes
- Store leftovers in an airtight container in a fridge for up to 2 days. I do not recommend freezing.
- To reheat: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving to prevent overcooking the shrimp.
Nutrition
Photography by Jo Harding.
Loved the 25 minute Shrimp Scampi tonight! So delicious! Will definitely do again real soon!
I’m such a sucker for a garlic lemon butter sauce! So glad you loved this shrimp scampi, thank you! Cheers, Ari
This is one of my very favorite recipes …among others. I tried many of your recipes and I honestly cannot say which one is the best as there’s so many to choose from.
I specifically love your seafood and also lamb recipes. They’re all a showstopper at my dinner parties!!! And I treat myself and enjoy your various dishes on my own as well!! Thank you very much!!!
Thank you so much, this truly made my day! I love this one too — what’s not to like about a garlic butter sauce with seafood?! I’m so grateful for the support. Cheers, Ari
This is another winner pasta recipe to rotate for dinner or lunch. My family loves it. Thank you Ari 😉
I made this tonight and followed the recipe to a T. Overall very good but we both felt it was really salty. Next time I won’t salt the water and I’ll only make 1/2 lb as the pasta to shrimp ratio was overwhelming. Normally we love red pepper flakes but this added a bit too much heat. I really wanted the lemony garlic flavor to dominate instead. It’ll go into the rotation with a few minor tweaks!