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Shrimp Scampi with Linguini

This easy shrimp scampi recipe features succulent shrimp quickly cooked in a rich garlic, butter, and white wine sauce. Tossed with al dente linguini and fresh parsley, it delivers a classic, flavorful Italian-American dish perfect for a quick and elegant meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 3245 kcal

Equipment

  • 1 Large Stockpot
  • 1 Large Skillet
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Tongs or Large Spoon

Ingredients
  

Main

  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 shallots finely diced
  • 2 cloves garlic minced
  • Pinch red pepper flakes optional
  • 1 pound shrimp peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

Instructions
 

  • For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
  • Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Notes

For perfect linguini, cook it 'al dente' – slightly underdone – as it will finish cooking in the hot scampi sauce, absorbing all the flavors and preventing it from becoming mushy. Ensure shrimp are not overcooked; they become rubbery quickly. Cook until just pink, then remove and add back at the very end. The combination of butter and olive oil provides a rich base while allowing for higher heat. Don't skip the fresh lemon juice and parsley; they brighten the dish and add essential freshness. A good quality dry white wine is key for deglazing and building depth.