Shrimp Scampi With Linguine

Experience the ultimate Italian-American classic with this Shrimp Scampi With Linguine. This luxurious dish brings together succulent shrimp and buttery noodles in a vibrant garlic and white wine sauce that is both elegant and simple to prepare, perfect for a weeknight indulgence or a special dinner.

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The secret to this dish lies in the balance of the aromatics. As the garlic sautés in the blend of butter and extra-virgin olive oil, it infuses the sauce with a depth that perfectly complements the delicate, sweet flavor of the large shrimp.

Ingredients

• Seafood: 1 pound (450 g) large shrimp, peeled and deveined
• Pasta: 12 ounces (340 g) linguine
• Aromatics & Flavorings: 4 tablespoons unsalted butter, 3 tablespoons extra-virgin olive oil, 5 cloves garlic (finely minced), 1/4 teaspoon red pepper flakes (optional), Zest of 1 lemon, 1/4 cup fresh parsley (chopped)
• Sauce: 1/2 cup dry white wine, 2 tablespoons freshly squeezed lemon juice, Salt and freshly ground black pepper (to taste)
• Garnish: Lemon wedges, for serving

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.

Step 2

Meanwhile, pat the shrimp dry with paper towels and season lightly with salt and pepper.

Step 3

In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add the garlic and red pepper flakes (if using), sauté for about 1 minute until fragrant but not browned.

Step 4

Add the shrimp in a single layer. Cook for 1–2 minutes on each side, until just opaque and pink. Remove shrimp to a plate and set aside.

Step 5

Pour the wine and lemon juice into the skillet. Bring to a simmer, scraping up any browned bits. Let cook for 2–3 minutes to reduce slightly.

Step 6

Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and combined.

Step 7

Return the cooked shrimp (plus any juices) to the skillet, along with lemon zest and half the parsley. Toss to coat.

Step 8

Add the drained linguine and toss well to combine, adding reserved pasta water a splash at a time if needed for a silky sauce. Taste and adjust seasoning.

Step 9

Serve immediately, garnished with the remaining parsley and lemon wedges.

Zusatztipps für die Zubereitung

For the most tender results, ensure you do not overcook the shrimp; they should be removed from the heat as soon as they turn opaque. Additionally, always remember to save a splash of the starchy pasta water. When tossed with the butter and wine, it helps emulsify the sauce so it clings perfectly to every strand of linguine.

Varianten und Anpassungen

This recipe is highly adaptable. You can substitute spaghetti or fettuccine if linguine is unavailable. To make the dish gluten-free, simply use your favorite gluten-free pasta, and for a dairy-free version, replace the butter with additional olive oil. For an extra layer of flavor and color, try adding a handful of halved cherry tomatoes during the garlic sauté.

Serviervorschläge

Serve this Shrimp Scampi immediately while it is piping hot. To complete the experience, pair it with a crisp white wine such as a Pinot Grigio or Sauvignon Blanc. The bright acidity of the wine beautifully complements the lemon and garlic notes of the dish.

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With its vibrant flavors and quick cook time, this Shrimp Scampi With Linguine is sure to become a staple in your kitchen. Enjoy the perfect balance of garlic, butter, and citrus in every bite.

Recipe Q&A

→ Can I use other types of pasta instead of linguine?

Absolutely! While linguine is classic, you can easily substitute spaghetti or fettuccine. Ensure you cook it al dente according to package directions for the best texture.

→ How can I prevent the shrimp from becoming tough or rubbery?

The key is quick cooking. Shrimp cook very fast, typically 1–2 minutes per side, until they just turn pink and opaque. Overcooking is the main cause of rubbery shrimp, so watch them closely and remove them promptly from the heat.

→ What kind of wine is best for the sauce?

A dry white wine works best, as it adds acidity and complexity without sweetness. Pinot Grigio, Sauvignon Blanc, or a dry unoaked Chardonnay are excellent choices. Avoid cooking wines, which often contain salt.

→ Is it possible to make this dish dairy-free or gluten-free?

Yes, it is! For a dairy-free version, simply substitute the butter with additional extra-virgin olive oil. For gluten-free, use your favorite gluten-free linguine or pasta alternative, ensuring it cooks well in the sauce.

→ What's the secret to a silky, emulsified sauce?

Several elements contribute. Reserving and adding a splash of the starchy pasta water helps to thicken and bind the sauce. Additionally, incorporating butter and olive oil at the end, while tossing vigorously, helps create a smooth and luxurious emulsion that coats the pasta beautifully.

→ Can I add vegetables to this dish?

Certainly! For an extra layer of flavor and color, consider adding a handful of halved cherry tomatoes during the garlic sauté step. Asparagus spears or spinach would also be delicious additions, incorporated towards the end of cooking.