Garlicky shrimp in a lemon white wine butter sauce over linguine
Classic Shrimp Scampi
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Servings
4
4 servings of pasta
Difficulty
Easy
Cost
Moderate
$$
Classic Shrimp Scampi
Garlicky shrimp in a lemon white wine butter sauce over linguine
★4.9(8)
Plump shrimp sautéed in copious garlic, white wine, and butter, finished with lemon and parsley, tossed with al dente linguine.
10m
Prep Time
18m
Cook Time
28m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Shrimp scampi is the dish that proves the best Italian-American food is built on simplicity. A handful of ingredients — shrimp, garlic, butter, wine, lemon, and pasta — come together in minutes to create something that tastes far more luxurious than the sum of its parts. It is the ultimate weeknight dinner that feels like a special occasion.
The secret is in the sauce. A generous amount of garlic (do not be shy) sizzled in butter and olive oil, deglazed with dry white wine, and brightened with fresh lemon juice creates a silky, flavorful coating for every strand of pasta and every juicy shrimp. Toss it all together with a splash of pasta water, and you have a dish that belongs on the table of every home cook.
Ingredients
Instructions
- 1
Cook linguine in heavily salted boiling water until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, add to the pan in a single layer, and cook 1-2 minutes per side until just pink. Transfer to a plate.
- 3
Reduce heat to medium. Add 2 tablespoons of butter, garlic, and red pepper flakes. Cook, stirring, for 1 minute until garlic is golden and fragrant — do not let it burn.
- 4
Pour in the white wine and lemon juice. Let it simmer and reduce by half, about 2 minutes, scraping up any browned bits.
- 5
Add the drained pasta, remaining 2 tablespoons butter, and 1/2 cup pasta water to the skillet. Toss vigorously for 1-2 minutes until the sauce is glossy and coats the pasta.
- 6
Return shrimp to the pan, add parsley, and toss to combine. Add more pasta water if needed for consistency. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
LinguineAngel hair, spaghetti, or bucatini
Any long pasta works well with scampi sauce
ShrimpLangoustines or lobster tail
Either creates a more luxurious version of the dish
White wineChicken broth with extra lemon
Provides the liquid needed for the sauce without alcohol
Tips & Storage
Pro Tips
Use the largest shrimp you can find — they are more forgiving and harder to overcook than small shrimp.
Pasta water is the secret weapon. Its starch helps emulsify the butter sauce into a silky, cohesive coating.
Slice the garlic thin rather than mincing — thin slices toast more evenly and have better texture in the finished dish.
Never cook garlic over high heat in this dish. It goes from golden to burned in seconds.
Storage
Store in an airtight container in the refrigerator for up to 2 days. The pasta will absorb some sauce as it sits.
Reheating
Reheat in a skillet over medium-low heat with a splash of water or chicken broth. Toss until warmed through and saucy. A pat of butter helps revive the sauce.
Nutrition Facts
Per serving (1/4 of the recipe) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates52g
Fat18g
Fiber2g
Sugar2g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What wine should I use?
- A dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth works best. Avoid sweet wines as they throw off the balance of the dish.
- Can I make this without wine?
- Yes, substitute with chicken broth plus an extra tablespoon of lemon juice. The flavor will be slightly different but still delicious.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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