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 just al dente (usually 9–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the hot pasta cooking water. Drain the linguine and set aside, keeping it warm.

Prepare shrimp

Pat 1 lb shrimp dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear shrimp

In a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp unsalted butter. When butter is melted and bubbling (but not browned), add the shrimp in a single layer. Cook 1–2 minutes per side until shrimp are pink and opaque and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

Sauté garlic

Reduce heat to medium. Add the remaining 2 tbsp unsalted butter to the pan. Add 4 minced garlic cloves and 1 tsp red pepper flakes. Sauté, stirring, for about 30–45 seconds until fragrant but not browned.

Deglaze and make sauce

Pour in 1 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer briskly for 2–3 minutes to reduce slightly.

Finish sauce

Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest. Taste and adjust seasoning with a pinch more salt or pepper if needed. If the sauce seems too thin, simmer another 1–2 minutes; if it seems too thin for tossing with pasta, add a splash of the reserved pasta water.

Combine pasta and sauce

Add the drained linguine to the skillet with the sauce over low-medium heat. Toss to coat, adding reserved pasta water 1–2 tbsp at a time as needed to create a silky sauce that clings to the pasta (use up to the reserved 1 cup as needed, typically 2–1/4 cups total liquid including wine).

Return shrimp & finish

Return the cooked shrimp to the pan and toss gently to combine and warm through (about 1 minute). Remove from heat and stir in 3 tbsp chopped parsley. Taste and adjust for salt, pepper, and lemon.

Plate

Divide the linguine and shrimp among plates. Sprinkle with grated Parmesan if using and an extra pinch of chopped parsley and lemon zest for brightness. Serve immediately.