Garlic Butter Shrimp Scampi with Linguine
A classic Italian-American dish featuring succulent shrimp bathed in a rich garlic butter sauce, tossed with al dente linguine and fresh parsley. This dish is quick to prepare and perfect for a satisfying weeknight dinner.
Ingredients
- •1 pound linguine
- •1.5 pounds large shrimp, peeled and deveined (tails on or off)
- •6 tablespoons unsalted butter
- •4 cloves garlic, minced
- •1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken broth
- •1/4 cup fresh lemon juice
- •1/2 teaspoon red pepper flakes (optional)
- •1/4 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
- •2 tablespoons olive oil
Dietary Info
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2
While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.
- 3
In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
- 4
Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- 5
Pour in the white wine (or chicken broth) and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in the chopped parsley.
- 6
Add the cooked linguine to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- 7
Return the cooked shrimp to the skillet and gently toss with the pasta and sauce. Serve immediately, garnished with extra fresh parsley if desired.
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