Go Back

Shrimp Scampi Pasta

Shrimp scampi pasta is buttery, garlicky, and coated in a silky white wine and lemon butter sauce. Juicy shrimp are cooked just until pink, then tossed with al dente linguine and a generous shower of Parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Shrimp
  • 12 oz linguine (or spaghetti)
  • 1 lb large shrimp, peeled and deveined
  • 0.5 tsp Salt Use to season the pasta water.
Scampi Sauce
  • 4 tbsp unsalted butter Divided.
  • 3 tbsp olive oil
  • 6 garlic cloves, minced
  • 0.5 tsp red pepper flakes
  • 0.5 cup dry white wine (or chicken broth)
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp salt For the sauce.
  • 0.25 tsp black pepper
Finish & Garnish
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 0.5 cup grated Parmesan cheese
  • 1 Extra lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of generously salted water to a boil. Cook linguine according to package directions until al dente.
  2. Reserve 1/2 cup pasta water before draining, then drain and set aside. Keep pasta warm.
Prep shrimp
  1. Pat shrimp completely dry with paper towels and season lightly with salt and black pepper. Let sit while you heat the skillet.
Cook shrimp
  1. In a large skillet over medium-high heat, melt 2 tbsp butter with olive oil until shimmering. Add shrimp in a single layer.
  2. Cook 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside.
Make scampi sauce
  1. Reduce heat to medium and melt the remaining 2 tbsp butter in the same skillet. Add minced garlic and red pepper flakes and sauté for 1 minute until fragrant, not browned.
  2. Pour in the white wine and let it simmer 2–3 minutes, scraping up browned bits from the bottom of the pan, until slightly reduced. Keep the sauce bubbling.
  3. Add lemon juice and lemon zest and stir to combine. Simmer briefly just to meld flavors.
Toss pasta and finish
  1. Add the drained pasta to the skillet and toss to coat in the sauce. Add splashes of reserved pasta water as needed to loosen and help it cling to the pasta.
  2. Return shrimp to the skillet and nestle them into the pasta. Toss gently for 1 minute until shrimp are warmed through.
  3. Remove from heat and toss in fresh parsley and half the Parmesan. Stir until evenly distributed.
  4. Plate and top with remaining Parmesan and an extra squeeze of lemon. Serve immediately.

Notes

Pro tip: keep the sauce glossy by adding reserved pasta water a splash at a time until it clings to the linguine, and don’t overcook the shrimp (they turn opaque fast). Store leftovers in an airtight container in the refrigerator up to 2 days; reheat gently so shrimp don’t get rubbery. Freezing isn’t recommended. For a lighter swap, use reduced-fat Parmesan and reduce butter to 3 tbsp while keeping the olive oil and lemon for brightness.