Shrimp Scampi with Linguine
Tender shrimp and garlic-forward butter sauce cling to delicate linguine in under 20 minutes. Bright lemon and white wine balance the richness for a restaurant-quality weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 628
- Protein
- 38g
Ingredients
- ½ lb linguine pasta
- 1 lb large shrimp, peeled and deveined
- 4 tbsp butter
- 4 clove garlic, minced
- ½ cup dry white wine
- 1 whole lemon (juiced)
Instructions
- 1
Boil salted water in a large pot. Add linguine and cook until al dente, ~9 minutes. Reserve 1 cup pasta water, then drain.
- 2
Melt butter in a 12-inch skillet over medium-high heat. Add garlic and cook until fragrant, ~30 seconds.
- 3
Add shrimp to the skillet in a single layer. Sear 90 seconds without moving until edges turn pink.
- 4
Flip shrimp and sear another 90 seconds until opaque throughout. Transfer to a plate.
- 5
Pour white wine into the skillet, scraping the bottom to release browned bits. Simmer 1 minute.
- 6
Add cooked linguine and lemon juice to the skillet. Toss, adding pasta water 1/4 cup at a time until silky.
- 7
Return shrimp to the skillet and toss gently. Season with salt and pepper to taste.
- 8
Divide between bowls and serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- tongs
- wooden spoon
- measuring cups
- knife and cutting board
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