Description
Quick and easy Shrimp Scampi Linguine with a flavorful garlic, white wine, and lemon butter sauce. A classic Italian-American dish ready in under 30 minutes!
Ingredients
Scale
- 1 pound linguine pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1 pound large shrimp, peeled and deveined
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup butter, unsalted
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Lemon wedges, for serving (optional)
- 1/4 cup reserved pasta water
Instructions
- Pat shrimp dry and season with salt and pepper. Mince garlic finely.
- Boil linguine in salted water until al dente (8-10 minutes). Reserve 1/4 cup pasta water before draining. Drain pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds to 1 minute until fragrant (do not brown).
- Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Cook in batches if needed.
- Pour in white wine and simmer for 1-2 minutes, scraping up browned bits.
- Stir in lemon juice and butter until melted and creamy.
- Season the sauce with salt and pepper to taste.
- Add cooked linguine to the skillet and toss to coat.
- If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Stir in chopped parsley.
- Serve immediately, garnished with Parmesan cheese and lemon wedges (optional).
Notes
- Shrimp Size: Use any size shrimp, adjusting cooking time accordingly.
- Spice Level: Adjust red pepper flakes to your preference.
- Vegetables: Add sautéed asparagus, zucchini, or bell peppers.
- Creamy Scampi: Add a splash of heavy cream at the end.
- Garlic Bread: Serve with garlic bread.
- Lemon Zest: Add lemon zest for extra lemon flavor.
- Chicken Scampi: Substitute shrimp with chicken breast cutlets.
- Vegetarian Option: Use vegetable broth instead of wine and add mushrooms or artichoke hearts.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a little water or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes