Shrimp Scampi with Linguine
Shrimp scampi with linguine is juicy shrimp and pasta in a garlicky white wine, lemon and butter sauce. It tastes like a bistro dinner but comes together in 25 minutes in one skillet.
- 25 minTotal time
- 4Servings
- 580kcal / serving
- 34 gProtein
The key is keeping the shrimp tender and finishing the sauce with cold butter, which makes it silky instead of greasy.
The science: why this works
- Patting the shrimp dry lets them sear and brown instead of steaming in their own moisture.
- Cooking them for just 1 to 2 minutes per side stops the proteins from tightening, so they stay juicy.
- Starting the garlic in warm fat flavors the sauce, and slicing it thin makes it cook fast without burning.
- Reducing the wine cooks off harsh alcohol and concentrates its fruity acidity.
- Whisking in cold butter at the end builds a creamy emulsion that clings to the linguine.
Shrimp cook fast
Shrimp proteins firm up and squeeze out water quickly once they pass about 145°F (63°C). A minute too long turns them rubbery. Cooking them first, removing them from the pan, and adding them back at the end keeps them tender.
Learn: Cooking shrimp quickly →Cold butter makes a glossy sauce
Whisking cold butter into a warm, watery base blends milk solids and fat into the liquid as a smooth emulsion. If the pan is too hot, the butter simply melts and separates into grease, so keep the heat low.
Learn: Pan sauce in five minutes →Shrimp Scampi with Linguine
25 min · 4 servings · Italian · Main course
Ingredients
Makes 4 servings
- 340 glinguine
- 450 glarge shrimp, peeled and deveined
- 2 tbspolive oil
- 3 tbspbutter, cold, divided
- 5 clovesgarlic, thinly sliced
- ½ tspred pepper flakes
- 120 mldry white wine
- 2 tbspfresh lemon juice, plus zest of 1 lemon
- 60 mlfresh parsley, chopped
- Salt and black pepper
Method
Tips for the best result
- Buy shrimp labeled large or 21/25 count, which stay juicy and are easy to time.
- Thaw frozen shrimp in the fridge overnight, or in cold water for 20 minutes, and pat dry well.
- Serve immediately, because the sauce absorbs into the pasta as it sits.
Mistakes to avoid
- Overcooking the shrimp, which makes them tough, so cook only until pink and curled.
- Letting the garlic brown, which turns it bitter, so keep the heat at medium and stir.
- Adding warm butter all at once, which separates the sauce, so use cold butter, piece by piece.
Variations and swaps
- Add a handful of cherry tomatoes with the garlic for a fresher, sweeter sauce.
- Stir in a few handfuls of baby spinach at the end for color.
- Use spicy Calabrian chili paste in place of red pepper flakes for deeper heat.
- Swap white wine for 1/2 cup of chicken broth plus 1 tbsp of extra lemon juice.
- Swap linguine for spaghetti, angel hair or orzo.
- Swap shrimp for sea scallops, searing them about 2 minutes per side.
Storing and reheating
Refrigerate leftovers within 2 hours and eat within 2 days. Reheat gently in a skillet with a splash of water until it reaches 165°F (74°C), taking care not to overcook the shrimp.
Shrimp Scampi with Linguine: questions
What is shrimp scampi?
Scampi is shrimp cooked in garlic, butter, white wine and lemon. In the United States it is often served over pasta such as linguine. The sauce is the star.
Can I make shrimp scampi without wine?
Yes. Use chicken or seafood broth with 1 tbsp of extra lemon juice or white wine vinegar. The sauce will be a little less complex but still bright.
How do I know when shrimp are cooked?
Shrimp are done when they turn pink and opaque and curl into a loose C shape. A tight O shape means they are overcooked. The safe temperature is 145°F (63°C).
Can I use frozen shrimp for scampi?
Yes. Thaw them in the fridge overnight, or in a bowl of cold water for about 20 minutes, then pat very dry. Never thaw them in warm water.
Why is my scampi sauce oily?
The butter likely melted instead of emulsifying. Lower the heat, add cold butter in small pieces, and whisk in a splash of starchy pasta water to bring it together.
