Ooo, classic and elite choice 😌🍤
Here’s a garlicky, buttery, lemony Shrimp Scampi with Linguine that tastes restaurant-level but comes together fast.
Garlicky Shrimp Scampi with Linguine
Ingredients (serves 2–3)
- 8 oz linguine
- 1 lb large shrimp, peeled & deveined
- Salt & freshly cracked black pepper
- 3 tbsp olive oil
- 4–6 cloves garlic, thinly sliced (don’t be shy)
- ½ tsp red pepper flakes (optional, but recommended)
- ½ cup dry white wine (or chicken broth)
- Zest of 1 lemon + 2 tbsp lemon juice
- 4 tbsp unsalted butter
- ¼ cup chopped fresh parsley
- Freshly grated Parmesan (optional but welcome)
How to Make It
- Cook the pasta
Boil linguine in well-salted water until al dente. Reserve ½ cup pasta water, then drain. - Season the shrimp
Pat shrimp dry and season with salt and pepper. - Sauté the shrimp
Heat olive oil in a large skillet over medium-high.
Add shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove to a plate. - Build the sauce
Lower heat to medium. Add garlic and red pepper flakes.
Cook 30–60 seconds until fragrant (do NOT brown).
Pour in wine, scraping up the good bits. Let it simmer 2–3 minutes. - Finish it
Stir in butter, lemon zest, and lemon juice.
Add shrimp back to the pan, then toss in linguine.
Splash in pasta water as needed to make it glossy and silky. - Final touch
Add parsley, taste, and adjust salt, pepper, or lemon.
Serve immediately with Parmesan if you like.
Pro Tips
- More garlic than you think you need = correct amount
- If the sauce breaks, a bit more pasta water fixes everything
- Want extra luxe? Add a tablespoon of butter right at the end
If you want, I can tweak this for extra spicy, no wine, creamier, or date-night fancy plating 👀✨
