Lemon Garlic Shrimp Scampi (Printer-Friendly)

Sautéed shrimp in lemon-garlic butter sauce with tender linguine. Bright, satisfying, and ready in just 30 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz linguine
02 - Salt for pasta water

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon red pepper flakes, optional

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 2 tablespoons extra-virgin olive oil
09 - 5 garlic cloves, finely minced
10 - Zest of 1 lemon
11 - 1/4 cup fresh lemon juice, approximately 1 large lemon
12 - 1/4 cup dry white wine or chicken broth
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat the shrimp dry with paper towels. Season with kosher salt, black pepper, and red pepper flakes if using.
03 - In a large skillet over medium-high heat, melt 1 tablespoon butter with olive oil. Add shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Transfer to a plate.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic to the skillet. Sauté for 1 minute until fragrant but not browned.
05 - Stir in lemon zest, lemon juice, and white wine. Simmer for 2-3 minutes until slightly reduced.
06 - Return shrimp and any accumulated juices to the skillet. Toss gently to coat in the sauce.
07 - Add cooked linguine to the skillet, tossing with tongs to combine. Add reserved pasta water a splash at a time if needed to achieve desired sauce consistency.
08 - Remove from heat. Stir in chopped parsley. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The sauce creates this magical balance where the garlic butter richness meets fresh lemon zing, making weeknight dinners feel like youre treating yourself without any of the guilt.
  • Once you master the timing, the entire dish comes together in about 30 minutes, which has saved me countless times when friends drop by unexpectedly.
02 -
  • Reserve some pasta water before draining your linguine as this starchy liquid is liquid gold for loosening a too-tight sauce without diluting flavor.
  • The sauce will thicken slightly as it cools, so dont worry if it seems a bit loose when you first combine everything in the pan.
03 -
  • Cook the linguine just shy of al dente since itll continue cooking slightly when tossed with the hot sauce in the skillet.
  • Invest in good quality shrimp rather than the cheapest option, as the clean, sweet flavor of fresh shrimp forms the foundation of the entire dish.

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