Shrimp Scampi with Linguine and Garlic Butter Sauce is a timeless Italian-American classic that delivers rich, garlicky, buttery goodness with every bite. Tender shrimp are sautéed to perfection in a luxurious blend of butter, olive oil, garlic, white wine, and lemon juice, then tossed with perfectly cooked linguine. The result is a dish that’s both comforting and sophisticated, simple yet bursting with flavor.
What makes shrimp scampi so special is its ability to feel indulgent without being heavy. The sauce is light yet flavorful, clinging to every strand of pasta while letting the natural sweetness of the shrimp shine. It’s a perfect choice for date nights, family dinners, or weeknight meals when you want something impressive but easy.
Why I Love This Recipe
I absolutely love this Shrimp Scampi with Linguine because it’s the perfect balance of indulgence and freshness. The buttery sauce feels luxurious, yet the lemon and wine give it a bright, zesty lift. The shrimp cook quickly, making this a fast, weeknight-friendly meal that tastes like it took hours.
It’s also one of those recipes that you can never get tired of — it’s rich, garlicky, and comforting, yet light enough that you don’t feel weighed down afterward. Plus, it fills your kitchen with the most amazing aroma of garlic and butter sizzling together — that alone is enough reason to make it!
Why It’s a Must-Try Dish
This dish is a must-try because:
- It’s ready in under 30 minutes yet tastes gourmet.
- It combines simple ingredients to create a depth of flavor that’s truly magical.
- The garlic butter sauce perfectly coats the pasta and shrimp.
- It’s versatile — you can serve it for a casual meal or an elegant dinner party.
- It’s a crowd-pleaser that appeals to everyone, seafood lovers and pasta fans alike.
Whether you’re cooking for family or guests, this dish never fails to impress — it’s comforting, flavorful, and timeless.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Servings and Nutrition
- Servings: 4
- Calories: Approximately 480 kcal per serving
Course and Cuisine
- Course: Main Course
- Cuisine: Italian-American
Ingredients
For the Shrimp Scampi:
- 12 oz (340 g) linguine pasta
- 1 lb (450 g) large shrimp, peeled and deveined (tails on optional)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- ½ teaspoon red pepper flakes (optional, for a little heat)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- Juice of 1 lemon (about 2 tablespoons)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Extra lemon wedges, for serving
Optional Garnish:
- Freshly grated Parmesan cheese
- Extra parsley for color
Step-by-Step Preparation Method
Step 1: Cook the Linguine
- Bring a large pot of salted water to a boil.
- Add the linguine and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the rest.
- Drizzle with a touch of olive oil to prevent sticking and set aside.
Step 2: Prepare the Shrimp
- Pat the shrimp dry with paper towels.
- Season lightly with salt and pepper.
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat.
- Add the shrimp in a single layer and cook for about 1–2 minutes per side, until pink and opaque.
- Transfer the shrimp to a plate and set aside.
Step 3: Make the Garlic Butter Sauce
- In the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons butter.
- Add the minced garlic and red pepper flakes (if using).
- Sauté for 30–60 seconds until fragrant, but do not let the garlic brown.
- Pour in the white wine and lemon juice, scraping the pan to loosen any bits stuck to the bottom.
- Let it simmer for 2–3 minutes to reduce slightly and allow the flavors to blend.
Step 4: Combine Everything
- Return the cooked shrimp to the pan.
- Add the drained linguine, tossing everything together until well coated in the sauce.
- If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Sprinkle with chopped parsley and toss again.
Step 5: Serve and Enjoy
- Transfer the pasta and shrimp to serving bowls.
- Garnish with fresh Parmesan cheese, extra parsley, and lemon wedges.
- Serve immediately while warm.
How to Serve
- Serve hot with garlic bread or crusty Italian bread to soak up the sauce.
- Pair with a light salad like Arugula Salad or Caesar Salad for a balanced meal.
- Enjoy with a glass of white wine (such as Pinot Grigio or Chardonnay).
- Ideal for both casual family dinners and elegant date nights.
Recipe Tips
- Don’t overcook the shrimp: They cook fast! Once pink and curled, they’re done.
- Use dry white wine: It enhances the flavor; avoid sweet wines. If you prefer, substitute with chicken broth.
- Reserve pasta water: It helps the sauce cling to the pasta and adds silkiness.
- Use fresh lemon juice: Bottled versions lack the brightness that makes this dish pop.
- Add butter at the end: For extra richness, stir in a tablespoon of butter before serving.
Variations
- Creamy Shrimp Scampi: Add ¼ cup heavy cream or half-and-half for a richer, creamy version.
- Spicy Shrimp Scampi: Add more red pepper flakes or a pinch of cayenne.
- Vegetable Boost: Toss in sautéed spinach, cherry tomatoes, or asparagus tips.
- Herb Lovers: Add basil, oregano, or thyme for a more herby twist.
- Zucchini Noodle Scampi: Replace linguine with spiralized zucchini for a low-carb version.
- Shrimp Scampi Risotto: Use the same sauce base for creamy risotto instead of pasta.
- Garlic-Lovers: Double the garlic (and roast half of it for a deeper, mellow flavor).
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving — it can overcook the shrimp.
- Freezing: Not recommended, as shrimp and pasta lose texture when thawed.
- Make-ahead tip: You can make the garlic butter sauce in advance and store it refrigerated for up to 2 days, then cook the shrimp and pasta fresh when ready.
Special Equipment Needed
- Large pot for pasta
- Large skillet or sauté pan
- Tongs or pasta fork
- Microplane or zester (for lemon)
- Knife and cutting board
Conclusion
Shrimp Scampi with Linguine and Garlic Butter Sauce is a true classic — elegant, flavorful, and wonderfully easy to prepare. With its buttery-garlicky sauce, bright lemon notes, and tender shrimp, it’s a dish that satisfies every craving while making any meal feel special.
Whether you’re cooking for family, friends, or just yourself, this recipe delivers that perfect blend of comfort and sophistication. It’s fast, foolproof, and guaranteed to impress — all while filling your kitchen with the irresistible aroma of garlic and butter.
So next time you want something quick yet extraordinary, make this Shrimp Scampi with Linguine — a timeless favorite that’s as delicious as it is unforgettable.
Shrimp Scampi with Linguine and Garlic Butter Sauce
Description
Shrimp Scampi with Linguine and Garlic Butter Sauce is a timeless Italian-American classic that delivers rich, garlicky, buttery goodness with every bite.
Ingredients
For the Shrimp Scampi:
Optional Garnish:
Instructions
-
Step 1: Cook the Linguine :Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest. Drizzle with a touch of olive oil to prevent sticking and set aside.
-
Step 2: Prepare the Shrimp : Pat the shrimp dry with paper towels. Season lightly with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, until pink and opaque. Transfer the shrimp to a plate and set aside.
-
Step 3: Make the Garlic Butter Sauce : In the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Add the minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds until fragrant, but do not let the garlic brown. Pour in the white wine and lemon juice, scraping the pan to loosen any bits stuck to the bottom. Let it simmer for 2–3 minutes to reduce slightly and allow the flavors to blend.
-
Step 4: Combine Everything :Return the cooked shrimp to the pan. Add the drained linguine, tossing everything together until well coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Sprinkle with chopped parsley and toss again.
-
Step 5: Serve and Enjoy :Transfer the pasta and shrimp to serving bowls. Garnish with fresh Parmesan cheese, extra parsley, and lemon wedges. Serve immediately while warm
