Welcome to your new favorite weeknight dinner! This garlic butter shrimp scampi is incredibly fast, packed with flavor, and elegant enough for a special occasion. You won't believe how easy it is to bring this restaurant-quality dish to your own table in just 20 minutes.
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 4
Shop Key Ingredients
- High-Quality Linguine Pasta
- Extra Virgin Olive Oil
- Dry White Wine (Pinot Grigio)
- Crushed Red Pepper Flakes
Full Recipe Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio) or chicken broth
- Juice and zest of 1 large lemon
- 1/4 tsp red pepper flakes (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Cook the pasta according to package directions until al dente. Just before draining, reserve about 1/2 cup of the starchy pasta water, then drain the pasta.
- While the pasta is cooking, heat the olive oil and melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and cook for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. Season with salt and pepper and cook for 1-2 minutes per side, just until they turn pink and opaque.
- Pour in the white wine and lemon juice. Bring the sauce to a simmer and let it cook for about 2 minutes, allowing the sauce to reduce slightly and the flavors to meld.
- Remove the skillet from the heat. Add the drained linguine, fresh parsley, and lemon zest to the skillet. Toss everything together until the pasta is well-coated in the glorious garlic butter sauce. If needed, add a splash of the reserved pasta water to reach your desired consistency.
