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.