Shrimp Scampi with Linguini Recipe
If you’re searching for a dish that’s as dazzling to look at as it is to eat, Shrimp Scampi with Linguini is the answer you’ve been craving. Picture tender linguini twirling around plump, juicy shrimp, all bathed in a garlicky, lemon-kissed butter sauce and flecked with fresh parsley. It’s a weeknight dinner that feels downright special, yet comes together in under half an hour. Whether you’re cooking for someone you adore (yourself included) or need a crowd-pleaser for guests, this recipe promises flavor, comfort, and a little bit of culinary magic in every bite.
Ingredients You’ll Need
Part of the beauty of Shrimp Scampi with Linguini is just how simple the ingredients are. Each item does heavy lifting in terms of flavor, color, and texture, so be sure to use the freshest you can find—it makes all the difference!
- 12 ounces linguini: The perfect pasta shape for soaking up all that luscious sauce without overpowering the delicate shrimp.
- 1 pound large shrimp (peeled and deveined, tails on or off): Opt for fresh or high-quality frozen shrimp for a sweet, briny bite every time.
- 3 tablespoons unsalted butter: Gives the sauce its rich, silky base and gorgeous sheen.
- 2 tablespoons olive oil: Balances the butter and keeps things from getting too heavy—plus, it adds a subtle fruitiness.
- 4 garlic cloves (minced): The aromatic backbone; don’t skimp on this if you love flavor!
- 1/4 teaspoon red pepper flakes (optional): For a gentle heat that perks up the whole dish—add more or less to taste.
- 1/2 cup dry white wine or chicken broth: Wine adds depth and brightness; broth is a good substitute for a family-friendly version.
- Juice of 1 lemon: Adds zing and balances the richness with a pop of acidity.
- 1/4 cup chopped fresh parsley: A burst of color and freshness to lift every forkful.
- Salt and black pepper to taste: Crucial for rounding out all those bold flavors.
- Grated Parmesan cheese for serving (optional): For a savory, nutty finish—especially if you love a little extra indulgence.
How to Make Shrimp Scampi with Linguini
Step 1: Cook the Linguini
Start by bringing a big pot of salted water to a boil. Drop in your linguini and cook it according to the package directions until just al dente—you want it to have a bit of bite. Before draining, scoop out about half a cup of that starchy pasta water and set it aside; it’s liquid gold for loosening the sauce later. Drain the rest and keep your pasta warm while you move on to the shrimp.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, melt the butter together with the olive oil. Once it’s shimmering, toss in the minced garlic and red pepper flakes. Let them sizzle for about a minute, just until the garlic smells wonderfully fragrant (but not browned). This step is where the kitchen starts to smell irresistible!
Step 3: Cook the Shrimp
Add the shrimp to the skillet in a single layer. Let them cook undisturbed for 2 to 3 minutes per side, just until they turn pink and opaque. Be careful not to overcook—they go from perfect to rubbery quickly. Once done, transfer the shrimp to a plate so they don’t keep cooking in the pan.
Step 4: Deglaze and Build the Sauce
Pour the white wine (or chicken broth) into the hot skillet, scraping up any delicious browned bits stuck to the bottom. Let it simmer gently for a minute or two, until slightly reduced. Stir in the lemon juice, then season with salt and black pepper to taste. This is where all the bright, tangy, and savory flavors come together.
Step 5: Bring It All Together
Return the cooked shrimp to the pan, then add the drained linguini. Toss everything together until the pasta is evenly coated in the sauce and the shrimp are nestled throughout. If the sauce seems a little thick, add a splash of reserved pasta water to loosen it up and help it cling to every strand. Finish with a shower of fresh parsley and, if you like, a generous sprinkle of grated Parmesan.
How to Serve Shrimp Scampi with Linguini
Garnishes
For a classic finish, top your Shrimp Scampi with Linguini with more chopped parsley and a squeeze of fresh lemon. If you’re feeling extra, a dusting of Parmesan cheese never hurts, and a grind of black pepper adds just the right bite.
Side Dishes
This pasta sings with simple sides. Think: a crisp green salad with a zesty vinaigrette, steamed asparagus, or roasted broccoli. And don’t forget some warm, crusty bread—it’s perfect for mopping up every last drop of that garlicky sauce!
Creative Ways to Present
Elevate your Shrimp Scampi with Linguini by twirling the pasta into elegant nests on each plate and topping with shrimp. Or, for a family-style feast, serve it straight from the skillet at the table—everyone can help themselves. For a special touch, try serving in shallow bowls with a wedge of lemon on the side.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Shrimp Scampi with Linguini, store it in an airtight container in the refrigerator. It will keep well for up to 2 days, and the flavors often deepen overnight, making leftovers a real treat.
Freezing
While you can technically freeze this dish, shrimp tend to lose their tender texture after thawing, and the sauce may separate. For best results, enjoy Shrimp Scampi with Linguini fresh, but you can freeze it in a pinch for up to one month. Just be sure to cool it completely before freezing.
Reheating
To reheat, warm gently in a skillet over medium-low heat, adding a splash of water or broth to revive the sauce. Avoid the microwave if possible, as it can make the shrimp tough. Stir frequently and heat only until just warmed through.
FAQs
Can I use frozen shrimp for Shrimp Scampi with Linguini?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking. This helps the shrimp sear beautifully and prevents extra water from diluting your sauce.
What’s the best wine to use in the sauce?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or even Chardonnay works wonderfully. Choose something you’d enjoy sipping, as its flavor will shine through in the finished dish.
Can I substitute the linguini with another pasta?
Of course! Spaghetti or fettuccine are great stand-ins if you don’t have linguini on hand. Just keep in mind the sauce clings best to long, flat noodles.
Is this dish spicy?
Only if you want it to be! The red pepper flakes add a gentle warmth, but you can leave them out or adjust the amount to suit your taste.
How can I make Shrimp Scampi with Linguini dairy-free?
Simply swap the butter for a good-quality dairy-free alternative and skip the Parmesan, or use a vegan cheese. The olive oil and garlic will still deliver plenty of flavor.
Final Thoughts
There’s something truly special about sitting down to a homemade plate of Shrimp Scampi with Linguini—the aroma, the flavors, the way it all comes together so effortlessly. If you haven’t tried this classic yet, now’s the time! Make it once, and it just might earn a permanent spot in your rotation. Happy cooking!
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Shrimp Scampi with Linguini Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Shrimp Scampi with Linguini is a classic Italian-American dish featuring tender shrimp sautéed in a garlic butter and white wine sauce, served over perfectly cooked linguini pasta. The combination of fresh lemon juice and parsley adds a bright, flavorful finish, making it a quick yet elegant meal perfect for any occasion.
Ingredients
Pasta
- 12 ounces linguini
Shrimp and Sauce
- 1 pound large shrimp (peeled and deveined, tails on or off)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
For Serving
- Grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Cook linguini according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water to adjust the sauce later if needed.
- Sauté Garlic and Spices: In a large skillet over medium heat, melt the butter together with olive oil. Add minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant but not browned.
- Cook Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes on each side, or until the shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
- Deglaze and Make Sauce: Pour the dry white wine or chicken broth into the skillet to deglaze, scraping up any browned bits on the bottom. Bring to a simmer.
- Add Lemon and Season: Stir in the lemon juice, then season the sauce with salt and black pepper to taste.
- Toss and Finish: Return the cooked shrimp to the skillet, add the cooked linguini, and toss to combine. Add reserved pasta water little by little if the sauce needs loosening.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and add grated Parmesan cheese if desired. Serve immediately while warm.
Notes
- For extra richness, stir in an additional tablespoon of butter just before serving.
- You can substitute spaghetti or fettuccine noodles if linguini is unavailable or preferred.
- Make sure not to overcook shrimp; they cook quickly and should remain tender.
- If you prefer less heat, omit the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 175mg
