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–+ servings

Shrimp Scampi Pasta

Classic shrimp scampi pasta with garlic butter, lemon, and a splash of white wine (or broth), tossed with linguine for a fast, flavorful dinner.
Amanda
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Serving Size 4 servings

Equipment

  • 12-inch skillet
  • Large pot
  • Colander
  • Tongs or pasta fork
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Microplane or zester (optional)

Ingredients

  • 12 oz linguine pasta or angel hair
  • 1 lb shrimp peeled and deveined (fresh or thawed frozen)
  • salt for pasta water and to taste
  • 4 tbsp butter for the sauce
  • 3 tbsp olive oil
  • 6 cloves garlic minced (use 4–6 cloves)
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1/2 cup dry white wine or chicken broth
  • 1/4 tsp red pepper flakes adjust to taste
  • black pepper to taste
  • 1/4 cup fresh parsley chopped
  • 1 tsp lemon zest
  • 2 tbsp butter optional, for finishing
  • Parmesan cheese grated, optional for serving

Instructions

  • Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
  • Pat the shrimp dry and season lightly with salt and black pepper.
  • Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook about 2 minutes per side, just until pink and opaque. Transfer shrimp to a plate.
  • Reduce heat to medium. Add 4 tablespoons butter to the same skillet. Once melted, add the minced garlic and cook about 30 seconds until fragrant (do not brown).
  • Pour in the white wine (or chicken broth). Add red pepper flakes, a pinch of salt, and black pepper. Simmer 2–3 minutes to reduce slightly.
  • Add the drained pasta and toss to coat. If the sauce looks tight, splash in reserved pasta water a little at a time until glossy.
  • Add the shrimp back to the skillet along with the lemon juice and lemon zest. Toss for 1 minute to warm through. Stir in the chopped parsley and optional 2 tablespoons butter for extra richness.
  • Serve immediately, topped with grated Parmesan if desired.

Notes

Fresh garlic and fresh lemon make a big difference here. Don’t overcook the shrimp—pull them as soon as they’re pink to keep them tender. Pasta water helps the sauce turn silky and cling to the noodles. Leftovers keep up to 3 days refrigerated; reheat gently with a splash of broth or water.

Nutrition

Calories: 640kcal | Protein: 36g | Saturated Fat: 11g | Cholesterol: 240mg | Sodium: 620mg