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Garlic Butter Shrimp Scampi Linguine

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This easy seafood dinner features juicy shrimp sautéed in a rich garlic butter sauce, tossed with tender linguine and finished with lemon and fresh parsley. It’s a comforting, restaurant-worthy pasta dish that comes together in under 30 minutes.

Ingredients

Scale
  • 12 oz linguine (or spaghetti)
  • Salt, for boiling water
  • 1 lb large raw shrimp, peeled and deveined
  • 5 tbsp unsalted butter, softened (plus more for finishing)
  • 4 tbsp extra virgin olive oil
  • 6–8 cloves garlic, finely minced
  • 1/2 tsp crushed red pepper flakes (optional)
  • Juice of 1 large lemon (about 2 tbsp), plus extra wedges for serving
  • 1/4 cup dry white wine (or chicken broth)
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese (optional, for serving)
  • Lemon zest (optional, for serving)

Instructions

  1. Peel and devein the shrimp if needed, and pat dry with paper towels.
  2. Finely mince garlic, chop parsley, and slice lemon in half. Measure out butter, olive oil, wine (or broth), and have all ingredients ready.
  3. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
  4. While pasta cooks, heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side until pink and opaque. Remove shrimp to a plate.
  5. Lower heat to medium. In the same skillet, add remaining 3 tbsp butter and 2 tbsp olive oil. Stir in minced garlic and red pepper flakes (if using), sauté for about 30 seconds until fragrant.
  6. Pour in white wine (or broth), simmer for 2 minutes, scraping up any bits from the pan. Add lemon juice and parsley, stir to combine.
  7. Add drained linguine to the skillet, tossing gently to coat in sauce. If sauce is thin, add a splash of reserved pasta water.
  8. Return shrimp and any juices to the pan. Toss everything together until shrimp are heated through and pasta is glossy.
  9. Taste and adjust seasoning with salt, pepper, or more lemon juice.
  10. Serve immediately, topped with extra parsley, grated Parmesan, and lemon zest if desired. Serve with lemon wedges.

Notes

Don’t overcook the shrimp—remove as soon as they turn pink. Use fresh garlic for best flavor. Salt pasta water well and reserve some for the sauce. Substitute gluten-free pasta or dairy-free butter as needed. Add cherry tomatoes or spinach for extra color and nutrition. Leftovers keep for up to 2 days in the fridge; reheat gently with a splash of water or butter.

Nutrition

Keywords: shrimp scampi, garlic butter shrimp, linguine, seafood pasta, easy dinner, Italian, quick pasta, weeknight meal, comfort food

Find it online: https://chrisfeasts.com/garlic-butter-shrimp-scampi-linguine-recipe-easy-seafood-dinner/