Garlic Shrimp Scampi with Linguine

Ingredients

#### For the Pasta

• 12 oz linguine pasta
• 1 tablespoon kosher salt (for pasta water)

#### For the Shrimp Scampi

• 1.5 lbs (24 oz) large shrimp (21-25 count), peeled, deveined, tails on or off
• 2 tablespoons olive oil
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 6 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes (or to taste)
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or low-sodium chicken broth
• 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
• 1 teaspoon fresh lemon zest

#### For Garnish and Seasoning

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/3 cup fresh flat-leaf parsley, finely chopped
• Lemon wedges for serving

Equipment

• Large deep stainless steel skillet
• Large pot (for boiling pasta)
• Colander
• Tongs
• Measuring cups and spoons
• Chef's knife and cutting board

Instructions

1. Bring 4 quarts of generously salted water to a rolling boil in a large pot over high heat.
2. Add the 12 oz linguine to the boiling water and cook according to package instructions for al dente, about 9 to 10 minutes.
3. Reserve 1/2 cup of starchy pasta water using a heatproof measuring cup before draining.
4. Drain the linguine in a colander and set aside.
5. While pasta cooks, pat the peeled and deveined shrimp thoroughly dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a deep stainless steel skillet over medium-high heat until butter melts and shimmers.
7. Add the seasoned shrimp to the skillet in a single layer and cook undisturbed for 1 to 2 minutes until the bottoms turn pink and opaque.
8. Flip the shrimp with tongs and cook for another 1 minute just until pink, loosely curled into a C-shape, and barely cooked through.
9. Transfer the cooked shrimp immediately onto a plate to prevent overcooking.
10. Add the remaining 2 tablespoons butter, minced garlic, and red pepper flakes to the deep stainless steel skillet over medium heat.
11. Sauté garlic for 1 minute until fragrant and light golden, taking care not to burn the garlic.
12. Pour in the dry white wine (or chicken broth) and fresh lemon juice, scraping up any delicious browned bits from the skillet bottom.
13. Simmer the wine and lemon sauce for 3 to 4 minutes until reduced by half and glossy.
14. Add the drained linguine and reserved starchy pasta water (a few tablespoons at a time) to the sauce in the deep stainless steel skillet.
15. Toss the pasta vigorously with tongs for 1 to 2 minutes so the linguine absorbs the garlic-lemon-butter sauce.
16. Fold in the cooked shrimp, lemon zest, and chopped fresh flat-leaf parsley, tossing for 1 minute until everything is hot and evenly coated, then serve immediately with lemon wedges.

Process Visuals

Step 1 - Searing the Shrimp: A 45-degree angle close-up shot capturing large seasoned shrimp turning pink and opaque in a deep stainless steel skillet with sizzling butter and olive oil. Beside the skillet, a large pot of boiling water with linguine pasta is softly visible in the background. Positioned on a light quartz countertop with soft natural light coming from the left window, flanked by an oatmeal linen towel and brass utensils.

Step 2 - Sautéing Garlic and Simmering Sauce: An overhead flat-lay shot showing minced garlic, red pepper flakes, and melting golden butter sizzled in the center of the deep stainless steel skillet, with dry white wine and fresh lemon juice being poured in. Steam rises softly. Set against a light quartz countertop with a warm oak cutting board holding lemon halves and a blurred white shaker cabinet background under bright left natural lighting.

Step 3 - Tossing Linguine in Scampi Sauce: A 45-degree angle medium shot showcasing al dente linguine pasta being lifted and tossed with tongs inside the deep stainless steel skillet filled with glossy garlic-lemon butter sauce. Specks of chopped fresh green parsley and lemon zest are visible clinging to the pasta strands. The surrounding setup includes a light quartz countertop, oatmeal linen towel, and warm window light from the left.

Step 4 - Folding in Shrimp and Fresh Parsley: A close-up 45-degree shot showing the cooked pink shrimp being reunited with the saucy linguine inside the deep stainless steel skillet. Freshly chopped green flat-leaf parsley and yellow lemon zest are sprinkled generously over the dish. The deep stainless steel skillet sits on a warm oak trivet on a light quartz countertop, with a small dish of red pepper flakes and brass tongs beside it under soft natural light from the left.

Hero Shot

A vertical 2:3 aspect ratio photograph of Garlic Shrimp Scampi with Linguine beautifully swirled in a low cream stoneware bowl. Plump, juicy pink shrimp are artfully arranged atop glistening, garlic-butter coated linguine strands, garnished with vibrant green chopped parsley, lemon zest, and a light dusting of red pepper flakes. A fresh lemon wedge rests on the rim of the dish. The bowl sits on an oatmeal linen napkin over a warm oak cutting board on a light quartz countertop. Soft window lighting from the left creates a bright, airy, high-end cookbook cover look with white shaker cabinets softly blurred in the background.

Chef's Tips

1. Don't Overcook the Shrimp: Shrimp cook extremely fast! Remove them from the skillet as soon as they turn pink and curl into a 'C' shape (an 'O' shape means overcooked and rubbery). They will warm through when folded back into the hot pasta at the end.
2. Wine vs. Broth Substitution: Dry white wine like Pinot Grigio or Sauvignon Blanc adds authentic acidity and depth, but low-sodium chicken broth or vegetable broth mixed with extra fresh lemon juice makes a fantastic alcohol-free alternative.
3. Storage & Reheating: Scampi is best served fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or butter to keep the shrimp tender and pasta moist.

Nutrition Estimate (per serving)

• Calories: 638 kcal
• Protein: 45.0 g
• Carbs: 65.0 g
• Fat: 22.0 g