Shrimp scampi with linguine
Classic shrimp scampi: juicy shrimp in a garlic, butter, white wine and lemon sauce tossed with linguine. Ready in 25 minutes.
40% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 630
- Protein
- 46 g
- Per serving
- $4.66
Why this recipe works
Shrimp scampi is the Italian-American way with shrimp: lots of garlic, butter, white wine and lemon, finished with parsley. Served over linguine it's a complete dinner that cooks in the time it takes the pasta to boil.
- The wine is reduced by half before the shrimp go in, so the sauce tastes of wine rather than raw alcohol and the shrimp only need 2 to 3 minutes.
- Splashing in starchy pasta water and adding the last of the butter off the heat turns the thin pan juices into a glossy sauce that clings to the linguine.
- The garlic cooks gently in oil and butter over medium heat, so it turns sweet and golden instead of bitter.
Ingredients
To serve
You will need
- Large pot
- 12-inch skillet
- Tongs
Method
Tap a step number to mark it done.
Boil the pasta
Bring a large pot of water to a boil with the salt. Cook the linguine 1 minute less than the package says. Scoop out 1 cup of the pasta water, then drain.
Season the shrimp
While the water heats, pat the shrimp dry and toss with the 1 teaspoon salt and the pepper.
Cook the garlic
Heat the oil and 2 tablespoons of the butter in a 12-inch skillet over medium heat. Add the garlic and pepper flakes and cook, stirring, for 1 minute, until fragrant and barely golden.
Reduce the wine
Pour in the wine, raise the heat to medium-high and simmer for 2 minutes, until reduced by about half.
Cook the shrimp
Add the shrimp in a single layer and cook 1 to 1½ minutes per side, until pink, opaque and curled into a loose C shape. Don't let them curl into a tight O; that means they are overcooked.
Toss with the pasta
Take the pan off the heat. Add the linguine, the remaining 2 tablespoons butter, the lemon juice and zest, the parsley and ¼ cup pasta water. Toss with tongs until the sauce is glossy and coats the pasta, adding more pasta water if it looks dry. Serve right away with lemon wedges.
Techniques in this recipe
Dark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guideRaw Done: loose C Over: tight O When is shrimp done?
Shrimp are done when they turn pink and opaque and curl into a loose C. A tight O means overcooked and rubbery.
Read the full guide
Cook's notes
- Buy shrimp labelled 21/25 or 26/30 per pound. Smaller shrimp overcook before the sauce comes together.
- Frozen shrimp are fine: thaw them in a colander under cold running water for about 5 minutes, then dry them well so they sear rather than stew.
- Use a wine you would drink, such as Pinot Grigio or Sauvignon Blanc. Avoid 'cooking wine', which is salted.
Nutrition per serving
630 calories
$4.66 estimated cost per serving
Where the calories come from
| Protein | 29% of calories | 46 g |
|---|---|---|
| Carbs | 42% of calories | 66 g |
| Fat | 29% of calories | 20 g |
| Fiber | 3 g | |
| Sodium | 680 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make shrimp scampi without wine?
Yes. Use ½ cup chicken broth plus an extra tablespoon of lemon juice for the acidity the wine would have added.
Why is my shrimp rubbery?
It cooked too long. Large shrimp need only 2 to 3 minutes in total; pull them as soon as they turn opaque, because they keep cooking in the hot sauce.
What do you serve with shrimp scampi?
Linguine is classic, but it's also good over rice or zucchini noodles, or with crusty bread to mop up the sauce. A green salad rounds it out.
