Shrimp Scampi

Succulent shrimp swim in a buttery, garlicky white wine sauce that clings beautifully to tender linguine in just 30 minutes. Bright lemon juice and a whisper of red pepper flakes balance the richness, creating a dish that tastes restaurant-quality but feels effortless. Perfect for impressing guests on a weeknight or when you need something elegant and satisfying fast.

Ingredients

1 lb large shrimp, peeled and deveined (21-25 count)

12 oz linguine pasta

6 tbsp unsalted butter, divided

4 tbsp extra virgin olive oil

8 cloves garlic, minced

1/2 tsp red pepper flakes

1/2 cup dry white wine

1/4 cup fresh lemon juice (about 2 lemons)

1 tsp lemon zest

1/2 cup reserved pasta water

1/4 cup fresh Italian parsley, chopped

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

Season shrimp generously with salt and pepper. In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate and set aside.

Reduce heat to medium. Add remaining butter and olive oil to the skillet. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.

Pour in white wine and lemon juice, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes until slightly reduced.

Add the drained linguine to the skillet and toss to coat. Add reserved pasta water as needed to create a silky sauce that clings to the pasta.

Return the shrimp to the skillet along with lemon zest and half the parsley. Toss everything together for 1 minute until heated through.

Serve immediately, garnished with remaining fresh parsley and additional lemon wedges on the side.