Shrimp Scampi Linguine is a dish that perfectly balances indulgence and simplicity, making it an irresistible choice for weeknight dinners or special occasions.
The succulent shrimp sautéed in a blend of butter, olive oil, garlic, and white wine creates a rich, flavorful sauce that effortlessly coats al dente linguine.
Beyond its taste appeal, this recipe is high in protein from shrimp, providing muscle-supporting nutrients while remaining relatively low in carbohydrates.
The addition of olive oil and butter contributes heart-healthy fats, while fresh parsley and lemon juice offer a boost of antioxidants and vitamin C.
Quick to prepare—just 20 minutes from start to finish—this recipe is both practical and satisfying, perfect for everyday meals, date nights, or even meal prep.
Its minimal ingredients and straightforward method allow cooks of any skill level to produce restaurant-quality results in the comfort of their own kitchen.
Must-Have Tools for Perfect Results
Large Pot
Essential for cooking linguine evenly and efficiently. A spacious pot ensures pasta has enough room to boil without sticking, making cleanup easier. A versatile staple for soups, stews, and pasta dishes alike.
Nonstick Skillet
Ideal for sautéing shrimp and garlic without sticking or burning. Its even heat distribution makes it perfect for delicate proteins, and it’s a go-to for searing, frying, or stir-frying.
Tongs
Crucial for flipping shrimp and tossing pasta with sauce. They offer precision handling for proteins, vegetables, and pasta, reducing the risk of breaking delicate ingredients.
Measuring Cups & Spoons
Ensure precise quantities of butter, wine, and seasonings for consistent results. Beyond this recipe, they’re indispensable for baking, sauces, and dressings.
Colander
Perfect for draining pasta while reserving a bit of starchy water to enhance the sauce’s texture. Also useful for washing vegetables or draining canned foods.
20-Minutes Shrimp Scampi Linguine You’ll Love
Ingredients
Equipment
Method
- Boil the Pasta: Fill a large pot with water and bring it to a rolling boil over high heat.Generously season the water with salt—this is your chance to infuse the pasta with flavor. Once boiling, add the linguine and cook according to the package instructions until al dente, usually 8–10 minutes. Stir occasionally to prevent the strands from sticking together. When the pasta is just tender but still has a slight bite, turn off the heat and carefully drain it in a colander, reserving about ½ cup of the starchy pasta water. This reserved water will help bind your sauce later for a silky, cohesive texture.
- Sear the Shrimp: While the pasta is cooking, heat a nonstick skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, swirling the pan until the butter is melted and foamy. Season the shrimp with a pinch of salt and carefully place them in the pan in a single layer. Let the shrimp cook undisturbed for 1 minute on the first side until it develops a light pink hue and starts to curl at the edges. Flip each shrimp and cook the other side for another minute. Remove the shrimp from the pan and set them on a plate, keeping them warm while you prepare the sauce.
- Create the Garlic Butter Sauce: In the same skillet, reduce the heat to low. Add the remaining 2 tablespoons of butter and the sliced garlic.Sauté gently for 1–2 minutes, stirring constantly, until the garlic becomes fragrant and golden but not burnt. Carefully pour in the freshly squeezed lemon juice and ½ cup of dry white wine, stirring to combine. Increase the heat slightly and allow the mixture to simmer for 2–3 minutes, letting it reduce slightly and intensify in flavor. Keep the sauce on low heat to stay warm while you finish the pasta.
- Combine Pasta and Sauce: Return to the drained linguine and add it directly to the skillet with the warm garlic butter sauce. Pour in the reserved pasta water gradually, stirring to create a smooth, glossy coating over each strand.The starchy water helps the sauce cling to the pasta beautifully, creating a luxurious texture.
- Reintroduce the Shrimp: Gently return the cooked shrimp, along with any accumulated juices from the plate, to the skillet. Toss everything carefully to ensure each shrimp and strand of linguine is coated in the buttery, garlicky sauce.Taste and adjust the seasoning with additional salt and freshly ground black pepper if needed.
- Garnish and Serve: Turn off the heat and sprinkle 1–2 tablespoons of freshly chopped flat-leaf parsley over the dish for a pop of color and freshness.Serve immediately while warm, ensuring the shrimp remain tender and the pasta is perfectly coated in the sauce. Enjoy a restaurant-quality Shrimp Scampi Linguine in the comfort of your own home!
Notes
- Use fresh or frozen shrimp; if frozen, thaw completely before cooking.
- Adjust garlic quantity to taste; more garlic intensifies flavor.
- Reserve some pasta water—it’s key for creating a silky sauce.
- Cook shrimp just until pink to avoid rubbery texture.
- Dry white wine can be substituted with low-sodium chicken broth.
- Parsley can be swapped with basil or chives for a different herbal note.
- Serve immediately—Shrimp Scampi is best enjoyed fresh.
Chef’s Secrets For Perfect Flavor
The secret to restaurant-quality shrimp scampi lies in layering flavors. Start with high-quality butter and olive oil, which create a rich base for the sauce.
Don’t rush the garlic—it should be gently sautéed to release aroma without burning.
Cooking shrimp quickly at high heat ensures they remain tender, while finishing them in the sauce helps them absorb the subtle citrus and wine flavors.
Always reserve a bit of pasta water; this simple trick emulsifies the sauce, giving it a luxurious coating on each strand of linguine.
Finally, finishing with fresh parsley adds brightness and a hint of freshness that elevates the entire dish.
Serving Suggestions For Elegant Meals
Shrimp Scampi Linguine pairs beautifully with light, refreshing sides.
A crisp green salad with a lemon vinaigrette complements the richness of the butter sauce, while roasted asparagus or steamed broccoli adds a satisfying crunch.
For an indulgent touch, serve with warm garlic bread to soak up every drop of sauce.
A chilled glass of Sauvignon Blanc or Pinot Grigio harmonizes with the white wine and lemon notes in the scampi, creating a balanced and elegant dining experience.
For family-friendly meals, a squeeze of extra lemon over the pasta brightens the flavors instantly.
Storage Tips For Maximum Freshness
Store leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days.
To maintain the sauce’s creamy texture, reheat gently in a skillet over low heat and add a splash of pasta water if necessary. Avoid using the microwave for reheating as it can overcook the shrimp.
You can also freeze cooked shrimp and sauce separately for up to 1 month; thaw overnight in the refrigerator before combining with freshly cooked pasta.
Label containers with the date to ensure optimal freshness and taste.
Frequently Asked Questions Answered Clearly
1. Can I use frozen shrimp?
Yes! Frozen shrimp work well, but ensure they are fully thawed and patted dry before cooking. Excess moisture can prevent proper searing.
2. Can I make this recipe gluten-free?
Absolutely. Substitute traditional linguine with gluten-free pasta. Cook carefully, as gluten-free noodles may have a slightly different texture and cook time.
3. What if I don’t have white wine?
You can replace the wine with low-sodium chicken or vegetable broth with a splash of lemon juice. The acidity adds depth without altering the flavor profile.
4. How can I prevent shrimp from overcooking?
Cook shrimp over medium-high heat for only 1–2 minutes per side. They should turn pink with slight curl, then finish briefly in the sauce for flavor absorption.
5. Can I prepare this in advance for meal prep?
Yes, but store pasta and sauce separately. Reheat gently in a skillet, combining shrimp and pasta just before serving for best texture.
This recipe is inspired by vikalinka and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.