Shrimp Scampi with Garlic Butter and Linguine
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Set the table before you start, because this one moves. Shrimp sear a minute a side, then garlic, white wine, lemon and butter make a quick sauce in the same pan, and everyone should be seated when the linguine lands.
The short version
Boil linguine. Sear seasoned shrimp 1 minute per side and set aside. Cook garlic in the pan, reduce white wine, whisk in butter and lemon, then toss with the pasta and shrimp. Parsley on top. About 25 minutes.
What makes ours better
small changes, very loud compliments
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Take the shrimp out of the pan. Shrimp cook in 2 to 3 minutes and turn rubbery fast. Searing first and resting them while the sauce reduces keeps them tender.
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Finish with cold butter off the heat. Whisking butter into the reduced wine makes a glossy sauce that clings to the pasta instead of a thin, oily one.
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Add lemon zest as well as juice. Zest gives lemon flavor without sharp acid, so the sauce tastes bright and not sour.
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Use a splash of pasta water. The starch helps the butter and wine emulsify, and it stretches the sauce so every strand of linguine is coated.
What you need
check the pantry before you promise anyone
- Linguine12 ounces
- Large shrimp1½ pounds
- Olive oil3 tablespoons
- Garlic4 cloves
- Red pepper flakes½ teaspoon
- Dry white wine½ cup
- Unsalted butter4 tablespoons
- Finely grated lemon zest1 teaspoon
Pasta
Shrimp and sauce
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Boil the linguine
Bring a large pot of water to a boil, add the tablespoon of kosher salt, and cook the linguine until al dente, about 1 minute less than the package says. Scoop out ½ cup of pasta water, then drain.
About 9 min. Cook mode has a timer for this step.
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Dry and season the shrimp
While the water heats, pat the shrimp very dry with paper towels. Toss with ½ teaspoon of the salt and the pepper.
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Sear the shrimp
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook 1 minute without moving, then flip and cook 30 to 60 seconds more, until pink on the outside and just barely cooked through. Move them to a plate.
They'll finish cooking in the sauce. Pulling them early is what keeps them tender.
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Cook the garlic
Lower the heat to medium. Add the remaining tablespoon of oil, the garlic and red pepper flakes. Stir for 30 to 45 seconds, until fragrant and just pale gold.
Garlic goes from golden to bitter fast. If it browns, start over.
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Reduce the wine
Pour in the wine and scrape up any browned bits. Simmer until reduced by about half, 2 to 3 minutes.
About 3 min. Cook mode has a timer for this step.
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Whisk in the butter
Take the pan off the heat. Add the butter a few pieces at a time, swirling or whisking until melted and the sauce looks creamy. Stir in the lemon zest, lemon juice and the remaining ¼ teaspoon salt.
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Toss and serve
Return the shrimp and any juices to the pan, add the linguine and ¼ cup of pasta water. Toss over low heat for 1 minute, adding more water if needed, until the sauce coats the pasta and the shrimp are opaque all the way through. Stir in the parsley and serve at once.
Good to know
read this before somebody asks for seconds
- Buy shrimp that are peeled and deveined to save time. Frozen shrimp are fine; thaw them in a bowl of cold water for 15 minutes and dry them well.
- Shrimp are done when they curl into a loose C and turn opaque. A tight O means overcooked.
- No wine? Use chicken broth with an extra teaspoon of lemon juice.
- Skip the pasta and serve the shrimp over rice or with crusty bread for dipping.
- Storage. Best the day it's made. Fridge up to 1 day in a sealed container; reheat gently in a skillet with a splash of water over low heat so the shrimp don't toughen.
Questions, answered
asked and answered at the kitchen counter
What does "scampi" mean?
In Italy, scampi are small langoustines. In the United States, the word refers to the garlic, butter and wine sauce, usually made with shrimp.
How do I keep shrimp from getting rubbery?
Sear them hot and fast, about 90 seconds total, then take them out of the pan until the end. Rubbery shrimp are cooked too long.
Can I use frozen shrimp?
Yes. Thaw them in cold water for 15 minutes, drain, and pat them dry. Wet shrimp steam instead of searing.
Can I make shrimp scampi without wine?
Yes. Use chicken broth plus a teaspoon of lemon juice or white wine vinegar for acidity.
What should I serve with shrimp scampi?
Crusty bread for the sauce, a green salad or steamed broccoli, and a glass of the white wine you cooked with.
Can I make it ahead?
Make the sauce a few hours ahead and cook the shrimp just before serving. Reheated shrimp turn tough.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.