Alright, picture this: the clock’s ticking, you’re tired from the day, and dinner needs to happen like yesterday. Enter shrimp scampi linguine—a total game changer for quick, fancy-feeling meals that don’t require living in the kitchen. The sizzling garlic butter, that bright hit of lemon, and plump shrimp tossed with perfectly al dente linguine? It smells heavenly and comes together in a flash. Trust me, once you make this, you’ll keep it in your weekly rotation. Bonus: it looks like you spent way more time on it than you actually did. Let’s dive in and whip up something impressively delicious in just 20 minutes!
Quick Facts
Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
12 oz linguine pasta
1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
3 tbsp olive oil
4 cloves garlic, minced
½ tsp crushed red pepper flakes (optional)
½ cup dry white wine or low-sodium chicken broth
Juice of 1 lemon (about 3 tbsp)
¼ cup fresh parsley, chopped
Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente (about 9-10 minutes). Save about ½ cup of the pasta water before draining—that starchy water is a secret weapon for perfect sauce consistency.
Step 2:
While the pasta is cooking, heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the minced garlic and a pinch of red pepper flakes, sauté for about 1 minute until fragrant but not browned. This step fills the kitchen with that gorgeous, warm garlic aroma.
Step 3:
Add the shrimp to the skillet, seasoning them generously with salt and pepper. Cook for about 2 minutes on each side, just until they turn pink and opaque. Be careful not to overcook—shrimp get rubbery fast!
Step 4:
Pour in the white wine (or chicken broth if you prefer), scraping the bottom of the pan to loosen all those flavorful bits. Let it simmer and reduce by half, about 2-3 minutes.
Step 5:
Lower the heat and add the remaining 2 tbsp butter, lemon juice, and the chopped parsley. Stir in the cooked pasta directly into the skillet. Toss everything together, adding reserved pasta water a splash at a time if it feels dry. This brings the sauce to a silky, glossy finish.
Step 6:
Give it a final taste and adjust salt, pepper, or lemon if needed. Serve immediately, maybe with an extra sprinkle of parsley and a lemon wedge for that fresh pop.
Variations & Tips
Swap shrimp for scallops or chicken strips for a different protein.
Add a handful of baby spinach at the end for a green boost and color.
If you don’t have white wine, chicken broth works perfectly as a mild substitute.
For creamier sauce, stir in ¼ cup heavy cream right before serving.
Don’t skip reserving pasta water—it’s magic for loosening sauces.
Use fresh garlic for best flavor; garlic powder won’t give that punch.
How I Like to Serve It
This dish shines for a quick weeknight dinner or even a casual date night. Pair it with a crisp green salad and a chilled glass of white wine or sparkling water with lemon. On warmer evenings, it’s great served on the patio, soaking up summer vibes and garlic butter scents!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth to keep the shrimp tender.
Frozen shrimp can be used too—just thaw completely and pat dry to avoid watery sauce.
Closing: Seriously, this shrimp scampi linguine is my go-to for a quick, impressive meal that always hits the spot—with big flavor and zero fuss.
