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Bowl of lemon garlic butter shrimp scampi tossed with linguine, topped with parsley and lemon wedges on a wooden board

Skillet Lemon Garlic Butter Shrimp Scampi with Linguine

Pan-seared shrimp in a garlicky lemon butter and white wine sauce, tossed with linguine for a fast weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

For the pasta
  • 340 g linguine (12 oz)
  • 1 tbsp salt for pasta water
For the shrimp scampi
  • 450 g large shrimp, peeled and deveined, tails off (1 lb); 16-20 count
  • salt and black pepper to taste
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter, divided (56 g)
  • 6 cloves garlic cloves, minced
  • 1/2 tsp red pepper flakes optional
  • 120 ml dry white wine (1/2 cup); or low-sodium chicken broth
  • 1 lemon, zested and juiced large; about 3 tbsp juice
  • 1/4 cup fresh parsley, chopped
  • grated parmesan for serving; optional

Method
 

Cook the linguine
  1. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 9 to 11 minutes.
  2. Reserve 1/2 cup of the pasta water, then drain the linguine and set it aside.
Sear the shrimp
  1. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
  2. Heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter melts and foams.
  3. Add the shrimp in a single layer and cook for 1.5 to 2 minutes per side, until they turn opaque pink and curl into a loose C shape. Don't overcook, shrimp turn rubbery fast past this point.
  4. Transfer the shrimp to a plate and set aside.
Build the sauce and finish
  1. Lower the heat to medium, add the remaining 2 tbsp butter, garlic and red pepper flakes, and cook for 30 to 60 seconds until fragrant. Watch closely so the garlic doesn't brown.
  2. Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the pan.
  3. Stir in the lemon zest and juice, then add a splash of the reserved pasta water to loosen the sauce.
  4. Return the shrimp to the pan along with the drained linguine, tossing to coat everything in the sauce. Add more pasta water as needed until the sauce clings to the noodles.
  5. Stir in the chopped parsley, taste and adjust salt and pepper, then serve immediately with parmesan on top if using.

Notes

  • Cook shrimp in batches if your skillet can't hold them in one layer.
  • Pull shrimp at the first sign of opaque pink, they finish cooking off the heat.
  • Don't let the garlic brown past pale gold, it turns bitter fast.
  • Save pasta water before draining, you'll need it to loosen the sauce.