Shrimp Scampi Recipe

Cook linguine

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package instructions until al dente (usually 9–11 minutes). Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside, keeping it warm.

Season shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl, toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes until evenly coated.

Sear shrimp

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (from the sauce oil amount). When shimmering, add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Avoid overcooking. Transfer shrimp to a plate and set aside. (They will finish cooking in the sauce.)

Start sauce

In the same skillet over medium heat, add the remaining 1 tablespoon olive oil and 4 tablespoons unsalted butter. Once butter has melted, add 5 cloves garlic (thinly sliced or minced). Cook, stirring, 30–60 seconds until fragrant and just beginning to turn golden—do not burn.

Deglaze with wine

Pour in 1 cup dry white wine and scrape any browned bits from the pan with a wooden spoon. Increase heat to medium-high and simmer 2–3 minutes to reduce slightly and cook off some alcohol.

Add lemon and herbs

Stir in 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Add 1 cup thinly sliced fresh basil and 1/4 cup chopped flat-leaf parsley. Simmer 1 minute so the herbs release aroma.

Finish sauce and combine

Return the seared shrimp to the skillet with any accumulated juices. Add reserved pasta cooking water, starting with 1/2 cup and adding more as needed to reach desired sauciness (up to the reserved 1 cup). Toss in the drained linguine. Add remaining butter (if any) or swirl to emulsify the sauce with the pasta for 1–2 minutes so the sauce clings to the pasta. Taste and adjust seasoning with additional salt, pepper, or lemon.

Serve

Divide shrimp scampi among serving plates or shallow bowls. Sprinkle with 1/2 cup grated Parmesan or Pecorino if using and an extra pinch of chopped parsley or basil. Serve immediately with lemon wedges on the side for additional brightness.