Garlic Butter Shrimp Scampi Linguine Recipe – Easy Seafood Dinner

Close your eyes for a second and picture this: plump, juicy shrimp sizzling away in a pan, bathed in a golden pool of garlic butter. The aroma is just wild—the kind that wafts through your kitchen and instantly has everyone asking, “What’s cooking?” The first time I made this garlic butter shrimp scampi linguine, I’ll be honest, I was just trying to impress my family on a random rainy Friday. But the moment I tossed tender linguine in with the sautéed shrimp and that buttery, lemony sauce, I knew I’d stumbled onto something way beyond “just dinner.” It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe brings back memories of lazy summer evenings at my grandma’s house—where seafood was always a treat and garlic butter pretty much made everything better. When I was knee-high to a grasshopper, I’d watch her swirl pasta and shrimp together and steal bites when she wasn’t looking (sorry, Grandma!). Garlic butter shrimp scampi linguine is pure, nostalgic comfort—but with a punchy, modern flavor. My crew at home can’t stop sneaking shrimp off the pan as they “help” me cook, and I can’t really blame them. There’s just something about the combination of sweet shrimp, rich butter, and zesty lemon that makes forks move fast and plates come back clean.

Honestly, I wish I’d started making this years ago—especially for potlucks, cozy dinners, or when you want to brighten up your Pinterest board with that perfect swirl of pasta and glistening shrimp. It’s dangerously easy, too. I’ve tested it more times than I care to admit (all in the name of research, of course) and it’s become a staple for family gatherings, gifting to seafood-loving friends, and those nights when you need a meal that feels like a warm hug. If you love shrimp scampi, garlic butter, and linguine, you’re going to want to bookmark this one. Trust me.

Why You’ll Love This Garlic Butter Shrimp Scampi Linguine

Let’s face it, there are plenty of shrimp pasta recipes out there, but this garlic butter shrimp scampi linguine stands out for so many reasons. Here’s why it’s become a go-to in my kitchen (and why I think you’re going to love it just as much):

• Quick & Easy: The whole meal comes together in under 30 minutes, making it perfect for busy weeknights and last-minute cravings.
• Simple Ingredients: Nothing fancy here—just pantry staples and fresh shrimp. Most of what you need is probably already in your kitchen.
• Perfect for Any Occasion: Whether you’re hosting brunch, serving a cozy dinner for two, or pulling out all the stops for a holiday feast, this pasta fits right in.
• Crowd-Pleaser: Kids gobble it up, adults rave about it, and seafood lovers always ask for the recipe. It’s a universal favorite.
• Unbelievably Delicious: The combination of buttery garlic, a hint of lemon, and perfectly cooked shrimp is pure comfort food—but with a fresh, restaurant-worthy twist.

You know what really sets this apart? I use a generous amount of garlic butter (not just a sprinkle!), and the shrimp are cooked until they’re tender but never rubbery. The linguine soaks up every drop of that luscious sauce, and a splash of pasta water brings it all together. Some folks skip the wine, but honestly, a little splash takes the flavor to another level. I’ve tried every shortcut and technique over the years—this is the version that delivers big flavor, perfect texture, and that “wow” factor every single time.

This isn’t just shrimp scampi linguine—it’s the kind of dish that makes you close your eyes after the first bite and savor the moment. It’s comfort food that feels a little bit fancy, but is still totally approachable. Whether you’re impressing guests or just treating yourself, this recipe is about making dinner memorable without the stress. That’s why I keep coming back to it—and why I think you will, too.

What Ingredients You Will Need

This garlic butter shrimp scampi linguine relies on a handful of simple, flavorful ingredients that come together for a dish that’s greater than the sum of its parts. Nothing overly exotic—just fresh, high-quality staples that let the shrimp and garlic butter shine. Here’s what you’ll need:

• For the Pasta:
  • 12 oz (340 g) linguine (or spaghetti, if you prefer—Barilla is my go-to for texture)
  • Salt, for boiling water
• For the Garlic Butter Shrimp:
  • 1 lb (450 g) large raw shrimp, peeled and deveined (wild-caught if possible, for best flavor)
  • 5 tbsp (70 g) unsalted butter (softened, plus more for finishing)
  • 4 tbsp (60 ml) extra virgin olive oil (adds richness and helps prevent burning)
  • 6-8 cloves garlic, finely minced (don’t skimp—garlic is the star here!)
  • 1/2 tsp crushed red pepper flakes (optional, for a little kick)
  • Juice of 1 large lemon (about 2 tbsp / 30 ml, plus extra wedges for serving)
  • 1/4 cup (60 ml) dry white wine (Pinot Grigio or Sauvignon Blanc work well—can sub chicken broth)
  • 1/4 cup (15 g) fresh parsley, chopped (flat-leaf gives the best color and flavor)
  • Salt and freshly ground black pepper, to taste
• Optional Garnishes:
  • Freshly grated Parmesan cheese (for serving—adds a savory finish)
  • Lemon zest (brightens the dish)

Ingredient tips and swaps: If you need gluten-free, use a high-quality gluten-free linguine. For dairy-free, swap the butter for a plant-based alternative, but look for one that melts well. If you’re not a fan of wine, chicken broth works in a pinch. I’ve made this with frozen shrimp too—just thaw and pat dry really well for best results. In summer, toss in a handful of cherry tomatoes for color. And if you want to dial up the richness, add an extra pat of butter right before serving.

I always recommend buying shrimp that’s already peeled and deveined (it saves so much time!), but honestly, if you’re up for the task, shell-on shrimp does add even more flavor. Just be sure to adjust cooking time as needed. Oh, and don’t forget the parsley—fresh is best, but dried will work in a pinch.

Equipment Needed

• Large pot for boiling pasta: Any sturdy pot will do, but stainless steel heats evenly and is easy to clean.
• Large skillet or sauté pan: Nonstick is nice, but I love using a heavy-bottomed stainless pan for a deeper flavor. Cast iron works, too.
• Colander or strainer: For draining the linguine.
• Sharp knife and cutting board: For chopping garlic, parsley, and prepping shrimp.
• Measuring cups and spoons: For precise amounts—important for the sauce!
• Tongs or pasta fork: Makes tossing pasta with sauce super easy.
• Microplane or zester: Optional, for fresh lemon zest and Parmesan.

If you don’t have a microplane, a box grater works for cheese and zest. I’ve used a simple saucepan when my main skillet was busy—just keep an eye on the heat. Budget-friendly gear is perfectly fine; I started making this with thrift-store finds and the results were still awesome. If you use cast iron, wipe it down well after cooking (garlic can linger!). Don’t forget to check your tongs—mine have seen better days but still do the trick.

Preparation Method

1. Prep the Ingredients:
   • Peel and devein the shrimp if they aren’t already ready (pat dry with paper towels for best sear).
   • Finely mince 6-8 garlic cloves, chop 1/4 cup fresh parsley, and slice a lemon in half.
   • Measure out your butter, olive oil, wine (or broth), and have everything ready to go—this recipe moves fast once you start cooking.
2. Cook the Linguine:
   • Bring a large pot of salted water to a rolling boil. Add 12 oz (340 g) linguine and cook until al dente, about 9-10 minutes (check package for specifics).
   • Reserve 1/2 cup (120 ml) of pasta water before draining (trust me, this makes the sauce silky!). Drain and set aside.
3. Sauté the Shrimp:
   • While the pasta cooks, heat 2 tbsp (28 g) butter and 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat.
   • Add the shrimp in a single layer, season with salt and pepper, and cook for 2 minutes on each side until just pink and opaque. Remove shrimp to a plate—don’t overcook or they’ll get tough!
4. Make the Garlic Butter Sauce:
   • Lower the heat to medium. In the same skillet, add the remaining 3 tbsp (42 g) butter and 2 tbsp (30 ml) olive oil.
   • Stir in the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant (don’t let the garlic burn—it turns bitter fast!).
   • Pour in 1/4 cup (60 ml) white wine (or broth). Simmer for 2 minutes, scraping up any bits from the pan.
   • Add the juice of 1 lemon and parsley, stirring to combine.
5. Combine Linguine and Shrimp:
   • Add the drained linguine to the skillet, tossing gently with tongs to coat in the sauce. If the sauce looks thin, add a splash of reserved pasta water—start with 2 tbsp (30 ml) and go from there.
   • Return the shrimp (and any juices from the plate) to the pan. Toss everything together until the shrimp are heated through and the pasta is glossy and coated.
   • Taste and adjust seasoning—add salt, pepper, or more lemon juice as you like.
6. Serve:
   • Plate the garlic butter shrimp scampi linguine immediately. Top with extra parsley, grated Parmesan, and lemon zest if you want a burst of color and flavor.
   • Serve with lemon wedges on the side.

Prep notes: If you’re working with frozen shrimp, thaw overnight in the fridge or run briefly under cold water. Always pat them dry! If your pasta finishes before the shrimp, toss it with a bit of olive oil to prevent sticking. If sauce thickens too much, add a splash more pasta water. I always keep a watchful eye on the garlic—nothing ruins scampi faster than burnt garlic. And don’t rush the tossing step; it helps the sauce cling to the pasta (and makes everything taste better).

Cooking Tips & Techniques

I’ve made garlic butter shrimp scampi linguine more times than I can count, and here’s the wisdom I’ve picked up (sometimes the hard way):

• Don’t Overcook the Shrimp: Shrimp go from tender to rubbery in a blink. As soon as they turn pink and curl, pull them off the heat.
• Use Fresh Garlic: Pre-chopped garlic in a jar just doesn’t have the same punch. Freshly minced is where the magic is.
• Salt the Pasta Water Well: It should taste like the sea. This flavors the linguine from the inside out.
• Pasta Water Is Liquid Gold: A splash helps the sauce emulsify and stick to every strand of linguine. Don’t skip it!
• Wine Adds Depth: Even a little bit gives the scampi sauce richness. If you skip it, use chicken broth and an extra squeeze of lemon.
• Toss, Don’t Stir: Use tongs or a pasta fork to gently toss everything together. Stirring can break the shrimp and clump the pasta.
• Adjust to Taste: Like it spicy? Add more red pepper flakes. Want it richer? Finish with an extra pat of butter.

I’ve burned garlic once or twice, and let me tell you, it’s just not worth rushing. Keep the heat medium and watch closely. If you notice the sauce separating, just add a little more pasta water and toss vigorously. Multitasking helps—start the shrimp while the pasta cooks, but keep an eye on both. If you’re new to seafood, don’t worry! Shrimp are forgiving as long as you don’t walk away. Consistency is all about timing and a little bit of patience. With these tips, your garlic butter shrimp scampi linguine will turn out perfect every time.

Variations & Adaptations

Garlic butter shrimp scampi linguine is pretty flexible, so here are a few ways to switch things up depending on your mood, dietary needs, or what’s in the fridge:

• Gluten-Free: Use gluten-free linguine or spaghetti. Brands like Jovial or Barilla make great options that hold up well.
• Dairy-Free: Swap the butter for a plant-based alternative. Miyoko’s vegan butter melts beautifully and still gives a rich flavor.
• Low-Carb: Substitute the linguine with spiralized zucchini or palmini noodles. Just sauté lightly and toss with the sauce.
• Seasonal Veggie Boost: Add halved cherry tomatoes, baby spinach, or asparagus tips. Toss them in with the garlic for a pop of color and nutrition.
• Make It Spicy: Double up on the red pepper flakes, or add a splash of hot sauce to the finished dish for some heat.
• Alternative Proteins: Try scallops, clams, or even chunks of salmon instead of shrimp. Cooking times will vary, so watch closely.
• Shell-On Shrimp: For extra flavor, cook shrimp with shells on and peel at the table. Messy, but fun!

I’ve tried adding roasted garlic instead of fresh, which gives a rounder, sweeter flavor—especially nice for date nights. For allergy substitutions, skip the Parmesan and swap with a sprinkle of nutritional yeast. If you’re cooking for kids, dial back the pepper and add a splash of cream for a milder, silkier sauce. The possibilities are endless; don’t be afraid to experiment and make this garlic butter shrimp scampi linguine your own.

Serving & Storage Suggestions

This garlic butter shrimp scampi linguine is best served piping hot right off the stove. I love piling it high in a big pasta bowl, topping with fresh parsley, lemon zest, and a generous sprinkle of Parmesan. A few lemon wedges on the side let everyone adjust the brightness to their liking. For a full meal, pair it with a crisp green salad or steamed asparagus and a glass of chilled white wine.

If you want to prep ahead, cook the pasta and shrimp separately, then combine and reheat gently with a splash of water or extra butter. Leftovers keep surprisingly well—store in an airtight container in the fridge for up to 2 days. Just reheat in a skillet over low heat, adding a touch more butter or olive oil if needed. I wouldn’t recommend freezing (shrimp can get rubbery and pasta mushy), but you can freeze just the sauce separately if you want. Flavors mingle and deepen overnight, so leftovers are still pretty tasty. Just don’t forget that extra squeeze of lemon before serving!

Nutritional Information & Benefits

Each serving of garlic butter shrimp scampi linguine (about 1/4 of the recipe) contains approximately:

• Calories: 520
• Protein: 32g
• Carbohydrates: 48g
• Total Fat: 22g
• Sodium: 820mg

Shrimp is a lean source of protein, rich in B vitamins, selenium, and iodine. Garlic offers immune-boosting properties and antioxidants. If you use whole wheat linguine or add veggies, you’ll bump up the fiber. For gluten-free or lower-carb diets, swap noodles as suggested. Allergens to note: shellfish, wheat, and dairy (from butter and Parmesan). I love how this dish feels indulgent but is still balanced enough for a weeknight meal. It’s comfort food without the guilt!

Conclusion

If you’re searching for a dinner that’s both comforting and a little bit special, garlic butter shrimp scampi linguine just might be your new favorite. It’s simple, fast, and absolutely packed with flavor—plus, it’s endlessly customizable to suit your own taste. Every time I make this recipe, I’m reminded of why I love sharing food: it brings people together and turns ordinary evenings into something memorable.

Don’t be afraid to play with the ingredients and make this dish truly yours. I hope you enjoy it as much as my family and friends do. If you give it a try, let me know how it turned out! Drop a comment below, share your favorite twist, or tag me on social media if you add your own flair. Here’s to more delicious seafood dinners—warm hugs and happy tummies all around!

Frequently Asked Questions

Can I use frozen shrimp for garlic butter shrimp scampi linguine?

Absolutely! Just thaw the shrimp fully and pat them dry before cooking. This helps them sear instead of steam.

What type of pasta works best for shrimp scampi linguine?

Linguine is classic, but spaghetti, fettuccine, or even gluten-free pasta are all great options. Choose whatever you love or have on hand.

Is it possible to make this recipe without wine?

Yes, you can substitute dry white wine with chicken broth for the sauce. Add a little extra lemon juice for brightness.

How do I keep shrimp from getting rubbery?

Sauté shrimp just until they turn pink and start to curl—usually 2 minutes per side. Remove from heat immediately to keep them tender.

Can I prepare garlic butter shrimp scampi linguine ahead of time?

You can cook the components ahead and reheat gently, but it’s best fresh. If storing leftovers, use a skillet and add a splash of water or butter when reheating to restore the sauce.

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