Description
This Easy Shrimp Scampi Linguine is a quick and delicious dinner perfect for busy weeknights. Tender shrimp are sautéed with garlic, butter, and a hint of red pepper flakes, then simmered in a vibrant lemon and white wine sauce before being tossed with perfectly cooked linguine. The dish is finished with fresh lemon zest, Parmesan cheese, and parsley for a bright and flavorful meal that feels gourmet but comes together in just 20 minutes.
Ingredients
Scale
Pasta
- 8 oz. linguine (gluten-free, if needed)
Shrimp and Sauce
- 3 Tbsp. butter (high-quality European butter)
- 3 cloves garlic (finely minced)
- ¼ tsp. red pepper flakes
- 1 lb. shrimp (peeled and deveined, about 20-24 count per lb)
- ⅓ cup dry white wine (or chicken broth*)
- ¼ cup lemon juice (freshly squeezed)
- ¼ tsp. salt (to taste)
- ¼ tsp. black pepper
- 1 Tbsp. lemon zest
Garnish (Optional)
- Grated Parmesan cheese (grated or shredded)
- Parsley (finely chopped)
Instructions
- Make the Pasta: Bring a large pot of water to a boil. Add linguine pasta and cook until al dente, following the package instructions. Drain the pasta in a colander and set aside.
- Sauté the Shrimp: In a large saucepan or skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes to the butter, stirring to release their flavors. Then add the peeled and deveined shrimp. Sauté the shrimp for 2-3 minutes until they turn opaque and are just cooked through.
- Add the Sauce and Simmer: Pour in the dry white wine (or chicken broth), fresh lemon juice, salt, black pepper, and lemon zest. Increase the heat to high and bring the sauce to a boil. Once boiling, reduce the heat to medium-low and let the sauce simmer for 2-3 minutes to meld the flavors and slightly reduce.
- Stir in the Pasta and Serve: Add the drained linguine into the skillet with the shrimp and sauce. Toss everything together thoroughly to coat the pasta with the flavorful sauce. Serve immediately, topped with freshly grated Parmesan cheese and chopped parsley if desired. Pair with a glass of chilled white wine for the full experience.
Notes
- Use gluten-free linguine if you desire a gluten-free version.
- Dry white wine can be substituted with chicken broth for a non-alcoholic option.
- Adjust red pepper flakes to taste if you prefer less or more heat.
- For a richer flavor, use high-quality European butter as recommended.
- Freshly squeezed lemon juice is key to the bright, tangy flavor—avoid bottled lemon juice.
- Cook shrimp just until opaque to avoid toughness.
- Serve immediately to enjoy the pasta at its best texture and flavor.
