25-Minute Shrimp Scampi with Linguine
I absolutely love to make shrimp scampi at home! It's elegant, yet so simple. This quick-cooking weeknight dinner combines tender shrimp, a buttery garlic sauce, and a fresh hint of lemon all tossed lovingly with al dente linguine. This is my go-to, foolproof recipe when I want a restaurant-quality shrimp pasta from the comfort of home!
Servings: 6 servings
Calories: 557kcal
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
Calories: 557kcal | Carbohydrates: 59g | Protein: 21g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 828mg | Potassium: 319mg | Fiber: 3g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 2mg
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