If there’s one pasta dish I keep in regular rotation—especially on busy nights—it’s this Garlicky Shrimp Scampi with Linguine. It’s fast, packed with bright flavor, and feels fancy enough to serve to guests but easy enough to make after work. The garlic butter sauce is everything, the shrimp cook in minutes, and the lemon-white wine combo keeps it fresh and light.

I love how this dish brings together a handful of pantry staples and turns them into something that feels restaurant-worthy. And if you’re anything like me, you’ll be tempted to mop up the extra sauce with a slice of crusty bread.

Here’s exactly how I make it, plus a few tricks to help you nail it every time.

Why This Shrimp Scampi Is a Must-Try

This dish works because it’s:

• Quick: Ready in under 30 minutes from start to finish.
• Garlicky and buttery: That perfect combo of richness and bold flavor.
• Bright and zesty: Thanks to fresh lemon juice and zest.
• Not too heavy: The white wine lightens the sauce and balances the butter.
• Perfectly cooked shrimp: Tender, juicy, and coated in flavor.

And the best part? It’s a one-pan sauce tossed with linguine—minimal cleanup, maximum satisfaction.

Ingredients You’ll Need

Here’s everything I use to make this easy, elegant pasta:

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• ¼ tsp red pepper flakes (optional, but I love the little kick)
• ¼ cup white wine (Pinot Grigio, Sauvignon Blanc, or whatever dry white you have)
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped
• Lemon slices, for garnish
• Grated Parmesan, for serving

Step-by-Step: How I Make It

1. Cook the Pasta

I start by boiling a pot of salted water and cooking the linguine until al dente, according to the package directions. Before draining, I reserve about ½ cup of the pasta water in case I want to loosen the sauce later.

Once the pasta is drained, I set it aside and get the sauce going.

2. Sauté the Garlic

In a large skillet, I melt the butter over medium heat. Once it’s melted and slightly foamy, I toss in the minced garlic and red pepper flakes (if using) and sauté for about a minute. The goal is to get that fragrant garlic aroma without browning it.

3. Cook the Shrimp

Next, I add the shrimp in a single layer and cook for about 2–3 minutes per side, depending on their size. They should turn pink and opaque but still stay juicy. I season lightly with salt and pepper while they cook.

Once the shrimp are done, I scoop them out and set them aside on a plate.

4. Build the Sauce

In the same skillet, I pour in the white wine and lemon juice, scraping up any browned bits on the bottom for extra flavor. I add the lemon zest and simmer the sauce for about 2–3 minutes, letting it reduce just slightly.

Then I return the shrimp to the pan and stir to coat them in the lemony garlic butter sauce.

5. Toss It All Together

I add the drained linguine to the skillet and toss everything gently so the pasta gets coated in the sauce. If it feels too thick, I add a splash of the reserved pasta water until it reaches the consistency I like.

I taste and adjust the seasoning—usually a bit more salt and a crack of black pepper.

6. Garnish and Serve

Just before serving, I sprinkle chopped parsley over the top and garnish with a few lemon slices. At the table, I offer a bowl of grated Parmesan, even though it’s not traditional with seafood pasta—I always say eat what you like.

My Tips for Scampi Success

• Use good butter: It’s the base of your sauce, so the flavor matters.
• Don’t overcook the shrimp: They cook fast and keep cooking a little in the sauce, so take them out once they’re pink.
• Use real lemon juice and zest: Bottled just doesn’t give the same bright flavor.
• Pick a dry white wine: Something crisp—not sweet—for balance.
• Reserve pasta water: It helps the sauce cling and keeps everything silky.

Flavor Variations I Love

• Add cherry tomatoes: Toss them in just before the shrimp for a pop of sweetness.
• Use angel hair or spaghetti if you don’t have linguine.
• Make it creamy: Stir in a splash of cream or a tablespoon of mascarpone to the sauce.
• Add veggies: Spinach, peas, or zucchini ribbons go beautifully in this dish.
• Make it spicy: Add more red pepper flakes or a dash of hot sauce for extra heat.

What I Serve It With

This dish is so flavorful on its own, I usually keep the sides simple:

• A green salad with vinaigrette
• Garlic bread or baguette slices
• A crisp glass of white wine (the same one used in the recipe)
• Steamed asparagus or broccolini if I want to add a veggie

For dessert, I’ll often follow with something light and citrusy—maybe lemon bars or fruit sorbet.

FAQs From My Kitchen

Q: Can I use frozen shrimp?
Yes! Just thaw and pat them dry before cooking.

Q: What if I don’t want to use wine?
You can sub chicken broth or seafood stock for a similar depth of flavor.

Q: Can I make this ahead?
It’s best fresh, but you can prep everything ahead (shrimp cleaned, garlic chopped, sauce ingredients measured) to make dinner come together in minutes.

Q: What’s the best pasta shape to use?
Linguine is classic, but spaghetti, fettuccine, or even orzo will work.

Final Thoughts

This Garlicky Shrimp Scampi with Linguine is the kind of meal that feels both effortless and elegant. It’s simple enough for a weeknight but special enough for date night or entertaining. The lemon-garlic butter sauce clings to the pasta, the shrimp are tender and juicy, and it all comes together in one pan with minimal cleanup.

Give it a try the next time you want something fresh, fast, and just a little fancy. And if you add your own twist—like extra spice or a veggie boost—I’d love to hear how it turns out.

This Shrimp Scampi with Lemon, Garlic, and Linguine Is Fast, Flavorful, and Fancy Enough for Guests

If there’s one pasta dish I keep in regular rotation—especially on busy nights—it’s this Garlicky Shrimp Scampi with Linguine. It’s fast, packed with bright flavor, and feels fancy enough to serve to guests but easy enough to make after work. The garlic butter sauce is everything, the shrimp cook in minutes, and the lemon-white wine combo keeps it fresh and light.

By Jason GriffithPublished on April 11, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4 servings

Category: Main Course

Cuisine: American

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 lemon, juiced
• Salt and pepper to taste

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the shrimp to the skillet and season with salt and pepper. Cook until the shrimp turn pink, about 2-3 minutes per side.
5. Pour in the white wine and lemon juice, and bring to a simmer. Let it cook for another 2 minutes.
6. Add the cooked linguine to the skillet, tossing to coat in the sauce.
7. Remove from heat and stir in the fresh parsley.
8. Serve immediately, garnished with additional parsley if desired.

Nutrition Information

@type: NutritionInformation

Calories: 450 calories

Protein Content: 30g

Carbohydrate Content: 45g

Fat Content: 15g

Tags: shrimp scampi, shrimp pasta, linguine, garlic shrimp, quick dinner, pasta recipe

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