Lemon Garlic Shrimp Scampi with Linguine

Shrimp scampi is at its best when the shrimp stay tender and the sauce tastes bright rather than greasy. The timing matters more than a long ingredient list: start the linguine first, keep the garlic over moderate heat, and let the pasta finish briefly in the pan so its starch helps the lemon-butter sauce cling.

Keep the shrimp tender

Thaw frozen shrimp completely and pat them dry before they meet the skillet. Wet shrimp release water and can dilute the sauce. Cook them just until opaque and curled into a loose C; tight curls and a rubbery bite are signs they stayed on the heat too long. If the shrimp are small, they may finish before the pasta is ready, so move them to a plate and return them at the end.

Garlic can turn bitter quickly. Let it sizzle gently in the fat without taking on deep color, then add the liquid and lemon. Reserve a little pasta water before draining; add it a spoonful at a time while tossing to bring the sauce together. For another basil-forward pasta night, the creamy pesto pasta has a different, herb-led sauce.

Finish with balance

Taste before adding extra salt because pasta water, butter, and any cheese can already season the dish. A final squeeze of lemon brightens the sauce; chopped parsley adds freshness. Serve promptly, since the pasta continues to absorb liquid as it sits.

Vagner Carvalho

Lemon Garlic Shrimp Scampi with Linguine

Shrimp scampi works best when the shrimp stay plump and the lemon-garlic sauce lightly coats the noodles. It does not need a thick cream sauce.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian-American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz (340 g) dry linguine
• 1 lb (450 g) large raw shrimp, peeled and deveined
• 1/4 teaspoon fine salt, plus salt for pasta water
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons (42 g) unsalted butter, divided
• 4 garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes, optional
• 1/2 cup (120 ml) dry white wine or low-sodium broth
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 teaspoon finely grated lemon zest
• 1/4 cup chopped parsley
• 3/4 cup (180 ml) reserved pasta water, used as needed

Equipment

• Large pasta pot, 12-inch skillet and tongs

Method

 

1. Bring a large pot of water to a boil. Salt lightly, add linguine and cook to the package al dente timing. Before draining, reserve 3/4 cup pasta water. Plan to have the skillet sauce ready as the pasta finishes.
2. Pat shrimp dry and season with the measured 1/4 teaspoon salt and pepper. Check for shell fragments. Keep the shrimp refrigerated until the pasta water is nearly boiling.
3. Heat oil and 1 tablespoon butter in the skillet over medium-high heat. Add shrimp in one layer, using two batches if the pan is crowded. Cook about 1–2 minutes per side, until the flesh is pearly and opaque throughout. Transfer to a clean plate promptly.
4. Lower heat to medium-low. Add garlic and optional pepper flakes for 30–45 seconds, just until fragrant. Add wine away from an open flame, or use broth. Simmer 2–3 minutes. Add lemon juice, zest and 1/4 cup reserved pasta water.
5. Add drained linguine and toss over medium-low heat for 1 minute. Remove from heat and toss in remaining butter until glossy. Add pasta water a tablespoon at a time if needed. Fold in cooked shrimp and parsley just to warm. Taste before adding more salt or lemon.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-quarter of the pasta and shrimp, without bread or extra butter.