Shrimp Scampi with Linguine: Garlic Butter & Lemon Recipe
This shrimp scampi combines raw shrimp with garlic, lemon and a butter sauce that coats linguine. Start the pasta first, cook the shrimp separately and bring everything together just before serving. Serves four with sides.
Ingredients
- 1 lb large raw shrimp, peeled and deveined, thawed if frozen
- 8–12 oz linguine or spaghetti
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine or unsalted broth
- 1 tablespoon lemon juice, plus more to taste
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped parsley
- Red pepper flakes, salt and black pepper to taste
Mexican blue shrimp suit this recipe. Spot prawns are another option; prepare them first and account for shell and head weight when measuring the edible portion.
Method
- Cook the pasta. Follow the package instructions for al dente pasta. Reserve a cup of cooking water before draining.
- Dry and cook the shrimp. Pat dry and season lightly. Heat the oil in a large skillet over medium-high heat. Cook in a single layer, turning once, until cooked through. Work in batches if needed. Transfer to a plate.
- Build the sauce. Lower the heat. Add 2 tablespoons butter and the garlic. Stir until fragrant without browning, then add wine or broth and simmer briefly to reduce.
- Toss. Add pasta, lemon juice and zest, then a little reserved pasta water. Toss to coat. Off the heat, stir in the remaining butter to make a glossy sauce.
- Finish. Return the cooked shrimp just long enough to warm with the pasta. Add parsley and adjust seasoning. Serve promptly.
Doneness and texture
Timing varies by shrimp size and pan temperature. Cook raw shrimp thoroughly; the flesh should be firm, pearly and opaque. Avoid crowding the pan or holding cooked shrimp over heat while you finish the sauce.
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Variations preserved from our linguine recipe
- Without wine: use unsalted seafood, chicken or vegetable broth and adjust the lemon to taste.
- With vegetables: cook asparagus or cherry tomatoes separately, or wilt spinach into the sauce before tossing with pasta.
- Creamy: add 1/4 cup cream to the reduced sauce and warm gently before adding pasta.
- Without pasta: serve with vegetables or bread. Zucchini noodles release water, so cook and drain them separately.
Can I use cooked salad shrimp?
You can make a different, quick pasta with cooked Pacific pink shrimp meat. Skip the raw-shrimp searing step, make the sauce first and fold in the thawed shrimp at the end. Small cooked shrimp will not produce the same seared texture as large raw shrimp.
Make-ahead notes
Chop the garlic and parsley ahead and keep prepared ingredients refrigerated. For the best sauce and texture, finish the pasta near serving time. Refrigerate leftovers promptly; follow safe reheating guidance and expect the shrimp to become firmer with reheating.
Explore Shrimp & Prawns or try shrimp pasta with Tom Yum sauce for a different flavor.
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Not sure which shrimp format fits the dish? Compare Mexican blue shrimp, spot prawns and cooked Pacific pink shrimp in our Wild-Caught Shrimp Guide.
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