Shrimp Scampi Linguine
A quick, restaurant-quality pasta dish that combines succulent shrimp, aromatic garlic, lemony brightness, and a silky wine-butter sauce. It’s comforting, protein-rich, and easy enough for weeknights, yet elegant enough for entertaining.
Equipment
- 1 Large Pasta Pot
- 1 Fine Mesh Strainer or Pasta Insert
- 1 Large Skillet or Sauté Pan (12-inch)
- 1 Garlic Press or Chef’s Knife
- 1 Zester or Microplane
- 1 Pair of Silicone Tongs
- 1 Measuring Cup (for reserved pasta water)
Ingredients
- Salt to taste (for pasta water and seasoning)
- 1 pound 16 oz angel hair, spaghetti, linguine, or fettuccine
- ⅓ cup extra-virgin olive oil
- ¾ cup shallots thinly sliced (from 2–3 medium shallots)
- 6 large cloves garlic finely minced
- ½ teaspoon crushed red pepper flakes
- 1¼ pounds extra-large shrimp peeled and deveined (thawed if frozen)
- Freshly ground black pepper to taste
- ¾ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 6 tablespoons unsalted butter cut into chunks
- 3 tablespoons fresh lemon juice from 1–2 lemons
- 1 teaspoon finely grated lemon zest
- ¼ cup fresh parsley finely chopped
- Lemon wedges for serving (optional)
Instructions
- Boil and Prepare the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Cook the pasta until al dente, according to the package directions. Before draining, scoop out about 1 cup of the starchy cooking water and set it aside. Drain the pasta and set it aside.
- Sauté Shallots and Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced shallots and cook, stirring often, for about 1 minute, just until softened and fragrant. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until aromatic.
- Cook the Shrimp: Add the shrimp to the skillet along with ¼ teaspoon of salt and a few twists of black pepper. Sauté for 2 to 3 minutes, stirring occasionally, until the shrimp are pink and opaque. Remove them from the pan and transfer to a clean plate—don’t worry, they’ll go back in later.
- Deglaze and Build the Sauce: Pour the white wine into the same skillet, scraping up any flavorful bits stuck to the bottom. Let it simmer for 3 to 4 minutes, or until the liquid reduces by half. Stir in the butter, lemon juice, lemon zest, ½ cup of the reserved pasta water, and another ½ teaspoon of salt. Stir gently until the butter is fully melted and emulsified into a smooth sauce.
- Combine Pasta and Shrimp: Return the cooked pasta to the skillet and toss it in the sauce until evenly coated and warmed through. If it looks too dry, add a bit more reserved pasta water, a splash at a time. Add the shrimp and any juices that have collected on the plate. Toss everything gently to combine.
- Finish and Serve: Sprinkle in the chopped parsley and give everything a final toss. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh lemon wedges for extra brightness.
Notes
- Pasta Choice: Angel hair cooks quickly and absorbs sauce well, but linguine or spaghetti adds more bite. Choose your favorite texture.
- Wine Substitute: If you prefer not to cook with alcohol, use a combination of low-sodium chicken broth and a splash of white wine vinegar or lemon juice.
- Shrimp Tip: To save time, buy shrimp that’s already peeled and deveined. Tail-on looks great for presentation but feel free to remove them for easier eating.
- Spice Level: The red pepper flakes add gentle heat. Increase or reduce to your preference—or omit altogether for a milder dish.
- Make It Ahead: The shallots and garlic can be prepped in advance, and the shrimp can be cleaned a day ahead and refrigerated.
