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Linguine with shrimp scampi served with garlic and herbs

Linguine With Shrimp Scampi

A quick and easy one-pan dish featuring linguine and succulent shrimp in a buttery garlic sauce with a splash of lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Shellfish Ingredients
  • 8 oz linguine Dried linguine pasta
  • 1 lb large shrimp, peeled and deveined Shrimp must be fresh or properly thawed if frozen
Sauce Ingredients
  • 4 tbsp unsalted butter For sautéing
  • 3 cloves garlic, minced Adds flavor to the sauce
  • 1/4 cup dry white wine Enhances the flavor
  • 1/4 cup freshly squeezed lemon juice Adds acidity to balance the dish
  • 1/4 cup chopped fresh parsley For garnish and flavor
  • to taste Salt and pepper To season the dish
  • to taste Red pepper flakes (optional) For a bit of heat
Serving Garnishes
  • as needed Lemon wedges For serving

Method
 

Cooking the Pasta
  1. Cook the linguine according to package instructions until al dente. Drain and set aside.
Making the Sauce
  1. In a large skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté until fragrant.
  3. Add the shrimp to the skillet, cooking until they turn pink and opaque, about 2-3 minutes per side.
Combining Ingredients
  1. Pour in the white wine and lemon juice, bringing the mixture to a simmer.
  2. Season with salt, pepper, and red pepper flakes if using.
  3. Toss the cooked linguine with the shrimp and sauce in the skillet.
  4. Add chopped parsley and mix well.
Serving
  1. Serve immediately with lemon wedges on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 2 months. Reheat gently with a splash of water or broth.