Shrimp scampi with linguine is a timeless Italian-inspired dish that combines tender shrimp in a flavorful garlic butter sauce, served over perfectly cooked pasta. This recipe is a quick, elegant, and satisfying meal that highlights the bright, savory flavors of garlic, lemon, and fresh herbs, making it perfect for weeknights or special dinners alike.
Ingredients
- 8 ounces linguine pasta
- 1 pound large shrimp (peeled and deveined, tails removed)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- Salt and freshly ground black pepper (to taste)
- 1/4 cup chopped fresh parsley
<½ teaspoon grated lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente (usually about 8-10 minutes). Drain and set aside, reserving about ½ cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat until melted and bubbling.
- Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Increase heat to medium-high and add the shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes per side until the shrimp turn pink and are opaque.
- Pour in the white wine or chicken broth, scraping any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
- Add the remaining 2 tablespoons of butter, lemon juice, and lemon zest (if using). Stir until the butter melts and the sauce is well combined.
- Transfer the cooked linguine into the skillet with the shrimp and sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
- Sprinkle with chopped parsley and serve immediately, garnished with extra lemon wedges if desired.
Tips
- Substitutions: You can substitute the white wine with chicken broth or lemon juice for a non-alcoholic version. Use gluten-free pasta if needed.
- Cooking shrimp: Do not overcook the shrimp; they cook quickly and become rubbery if left on heat too long.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop to avoid overcooking the shrimp.
- Common mistakes: Avoid over-salting the pasta water, as the sauce is seasoned separately. Also, don’t add lemon juice too early, as it can cook the shrimp or overpower the dish.
Serving Suggestions
Serve this shrimp scampi over freshly cooked linguine or other pasta varieties like spaghetti or fettuccine. Complement it with a side of garlic bread or a simple green salad with vinaigrette for a complete meal. A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with this dish.
Variations
- With vegetables: Add sautéed spinach, cherry tomatoes, or zucchini slices to the skillet for extra flavor and nutrients.
- Spice level: Increase red pepper flakes or add a dash of cayenne pepper for a spicier version.
- Creamy twist: Stir in a splash of heavy cream or cream cheese at the end for a richer sauce.
- Herb variations: Substitute parsley with basil or cilantro for different flavor profiles.
Storage and Reheating
Leftover shrimp scampi can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, transfer to a skillet over low heat, adding a splash of water or broth to loosen the sauce. Gently warm for about 3-5 minutes until heated through. Avoid microwaving for too long, as it can overcook the shrimp and alter the texture of the sauce.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Thaw them overnight in the refrigerator or run them under cold water until fully defrosted. Pat dry before cooking to ensure they sear nicely and don’t release excess water into the pan.
How do I know when the shrimp are cooked?
Shrimp cook quickly and are done when they turn pink and opaque. They typically take about 2-3 minutes per side on medium-high heat. Overcooking makes them rubbery, so keep an eye on them.
Can I make this dish vegetarian?
While shrimp is the traditional protein, you can substitute it with sautéed mushrooms or tofu for a vegetarian version. Use vegetable broth instead of wine or chicken broth for the sauce.
Is this dish suitable for gluten-free diets?
Yes, simply replace the linguine with gluten-free pasta. Make sure all other ingredients, like broth and seasonings, are gluten-free as well.
What wine should I use in the recipe?
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay works best. If you prefer not to use alcohol, substitute with an equal amount of chicken broth or additional lemon juice.
Can I freeze leftovers?
It’s not recommended to freeze cooked shrimp scampi, as the texture of the shrimp and sauce may change upon thawing. Fresh leftovers are best enjoyed within 2 days.
Enjoy this classic shrimp scampi with linguine for a quick, flavorful meal that’s sure to impress family and friends alike. Its bright flavors and simple ingredients make it a go-to recipe for any occasion.
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