Shrimp Scampi with Pasta
Plump shrimp in a garlic butter white wine sauce tossed with linguine — ready in 25 minutes.
Servings: 4 servings
Ingredients
Pasta
- 12 oz linguine
- 1 tsp salt for pasta water
Shrimp
- 1.5 lbs large shrimp peeled and deveined
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes
Garlic Butter Sauce
- 4 tbsp unsalted butter
- 6 cloves garlic minced
- 0.5 cup dry white wine pinot grigio or sauvignon blanc
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest
- 0.25 cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until just al dente (1-2 minutes less than package directions). Reserve 1/2 cup pasta water, then drain.
- Pat shrimp dry. Season with salt, pepper, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until just pink. Remove from pan and set aside.
- Reduce heat to medium. Melt butter in the same skillet. Add garlic and cook 60 seconds until fragrant. Pour in white wine and simmer 2 minutes, scraping up any browned bits.
- Add lemon juice and zest. Add drained pasta and toss to coat, adding pasta water a splash at a time until sauce is glossy and clings to the noodles.
- Return shrimp to the pan and toss for 30-60 seconds until heated through. Taste and adjust salt. Finish with fresh parsley and serve immediately.
Notes
- Pull shrimp from the pan when just pink — they finish in the sauce and will overcook if left too long.
- Save the pasta water before draining — the starch binds the butter and wine into a sauce that coats every strand.
- Use a dry white wine you would actually drink. Cooking wine is salty and flat.
- Fresh garlic only — jarred pre-minced garlic won't give you the same sharp, clean flavor.
- Reheat leftovers in a skillet with a splash of water or broth to loosen the sauce.