Garlic-Lemon Shrimp Scampi Linguine

Why You’ll Love This Recipe

• Restaurant-level scampi in 25 minutes with simple pantry ingredients.
• Silky garlic–lemon butter sauce that clings perfectly to linguine.
• Bright, balanced flavors with just the right heat from red pepper flakes.
• Flexible and foolproof: great with frozen or fresh shrimp and easy add-ins.

Grocery List

• Produce: 1 lemon, 1 bunch flat-leaf parsley, 1 head garlic
• Dairy: Unsalted butter, optional Parmesan or Pecorino Romano
• Pantry: Linguine, extra-virgin olive oil, dry white wine, kosher salt, black pepper, red pepper flakes, large shrimp (from seafood counter)

Full Ingredients

Pasta

• 12 oz (340 g) dried linguine

Shrimp

• 1 lb (450 g) large shrimp, 16/20 count, peeled and deveined (tails on optional)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Scampi Sauce & Finish

• 2 tbsp (30 ml) extra-virgin olive oil, divided
• 4 tbsp (56 g) unsalted butter, divided (1 tbsp for sautéing, 3 tbsp to finish)
• 4 garlic cloves (about 16 g), thinly sliced or minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup (120 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1 lemon: finely grated zest + 2 tbsp (30 ml) fresh juice
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1/2–1 cup (120–240 ml) reserved pasta cooking water, as needed
• Kosher salt and freshly ground black pepper, to taste

To Serve (Optional)

• Lemon wedges
• 1/4 cup (20 g) finely grated Parmesan or Pecorino Romano

Step-by-Step Instructions

Step 1: Prep the shrimp and aromatics

Pat the shrimp very dry with paper towels (dry shrimp sear better). Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Thinly slice or mince the garlic, finely chop the parsley, then zest the lemon and squeeze out 2 tablespoons of juice. Keep everything handy by the stove.

Step 2: Boil and salt the pasta water

Bring 4 quarts (3.8 liters) of water to a rolling boil (212°F/100°C). Stir in 2 tablespoons kosher salt. This is your chance to season the pasta from the inside out.

Step 3: Cook the linguine

Add the linguine and cook until al dente, 8–9 minutes or according to package directions. Stir occasionally to prevent sticking. Just before draining, reserve 1 cup (240 ml) of the starchy pasta water. Drain the pasta.

Step 4: Sear the shrimp

While the pasta cooks, heat 1 tablespoon olive oil in a large 12-inch (30 cm) skillet over medium-high until shimmering. Add the shrimp in a single layer and sear 1–2 minutes per side until just opaque and lightly golden at the edges (internal temperature 140–145°F/60–63°C). Transfer to a plate with any juices.

Step 5: Build the garlic–lemon–wine base

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Stir in the garlic and red pepper flakes and cook 30–45 seconds until fragrant and just pale gold—do not brown. Pour in the white wine and lemon juice, add the lemon zest, and scrape up any browned bits. Simmer vigorously for 2–3 minutes to reduce by about half (to roughly 1/3 cup).

Step 6: Emulsify with butter

Lower the heat to low. Whisk in the remaining 3 tablespoons cold butter, a piece at a time, until the sauce looks glossy and slightly thickened. Whisk in 1/4 cup reserved pasta water to stabilize the emulsion.

Step 7: Toss everything together and finish

Return the shrimp (with juices) to the skillet. Add the drained linguine and toss vigorously over low heat for 1–2 minutes, adding more reserved pasta water as needed (a few tablespoons at a time) until the sauce lightly coats the noodles. Fold in the chopped parsley. Taste and adjust salt, pepper, and lemon to your liking. Plate immediately with extra parsley, a pinch of red pepper flakes, and lemon wedges. Add grated cheese if you like.

Pro Tips

• Dry shrimp sear best. Any surface moisture will steam them and prevent browning.
• Keep the garlic pale golden, not brown—it turns bitter quickly. 30–45 seconds is plenty.
• Use cold butter and low heat to finish; this helps the sauce emulsify into a silky gloss.
• Reserve pasta water. Its starch is your secret to a clingy, restaurant-style sauce.
• Don’t overcook shrimp. Pull them as soon as they’re opaque and C-shaped (140–145°F).

Variations

• No-alcohol: Substitute 1/2 cup low-sodium chicken or seafood stock plus 1 teaspoon white wine vinegar.
• Veggie boost: Sauté 1 cup halved cherry tomatoes or 1 cup asparagus tips with the garlic before the wine.
• Extra heat: Swap red pepper flakes for 1–2 teaspoons Calabrian chili paste for a fruity, spicy kick.

Storage & Make-Ahead

This dish is best right after cooking. If needed, refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or stock until warmed through—avoid high heat to keep shrimp tender. You can prep ahead by peeling/deveining shrimp, chopping garlic/parsley, and zesting the lemon up to 24 hours in advance. Freezing is not recommended for the finished dish.

Nutrition (per serving)

Approximate: 600 calories; 22 g fat; 64 g carbohydrates; 31 g protein; 3 g fiber; 800–1000 mg sodium (varies with salt). Values are estimates.