SaveShrimp Scampi
Plump shrimp in garlic butter white wine sauce over linguine. 20 minutes, restaurant-quality.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $16.00 · $4.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb large shrimp (peeled and deveined)
- 12 oz linguine
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic (thinly sliced)
- 1/2 cup dry white wine
- 3 tbsp lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley (chopped)
- 1 tsp lemon zest
Instructions
- 1
Cook linguine in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
12 oz linguine - 2
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Season shrimp with salt and pepper. Cook 1-2 minutes per side until pink and curled. Remove immediately — they'll finish in the sauce.
2 tbsp olive oil2 tbsp unsalted butter1 1/2 lb large shrimp1/2 tsp salt1/4 tsp black pepperShrimp cook fast. The moment they curl into a C shape, they're done. An O shape means overcooked.
- 3
Reduce heat to medium. Add remaining butter, garlic, and red pepper flakes. Cook 1 minute until fragrant. Pour in white wine and lemon juice. Simmer 3 minutes until reduced by half.
2 tbsp unsalted butter6 cloves garlic1/4 tsp red pepper flakes1/2 cup dry white wine3 tbsp lemon juice - 4
Add drained pasta to the skillet and toss to coat. Add pasta water a splash at a time if needed. Return shrimp to the pan. Toss with parsley and lemon zest. Serve immediately.
1/4 cup fresh parsley1 tsp lemon zest
Pairs With
Italian coastal Vermentino or Pinot Grigio
Bright acidity and saline notes are perfect with seafood
Light Belgian ale
Subtle sweetness and effervescence pair with the butter sauce
Limoncello, prosecco, soda water
Lemony and bubbly, echoes the dish's citrus notes
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use a dry white wine you'd actually drink — Pinot Grigio or Sauvignon Blanc work great.
- •Pasta water is starchy — it helps the sauce cling to the noodles.
Substitutions
- large shrimp → sea scallops
- linguine → angel hair or spaghetti
- dry white wine → chicken broth + 1 tbsp lemon juice
Leftovers
Refrigerate up to 2 days. Reheat gently with a splash of broth — reheated shrimp can get rubbery.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
