Shrimp Scampi with Pasta

There are weeknight dinners, and then there are weeknight dinners that feel like a special occasion. Shrimp Scampi with Pasta falls firmly into the second category. Ready in under 30 minutes, this dish brings together plump, garlicky shrimp, silky butter-wine sauce, and perfectly cooked linguine into something that tastes as if it came straight out of a coastal Italian trattoria.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Ingredients

1 lb large shrimp 31–35 count, peeled and deveined
16 oz linguine or angel hair, spaghetti, or fettuccine
4 tbsp unsalted butter divided
4 tbsp extra-virgin olive oil divided, plus more for drizzling
2 medium shallots finely chopped
5 cloves garlic minced
½ tsp dried red pepper flakes more to taste
½ cup dry white wine pinot grigio or sauvignon blanc recommended
3 tbsp fresh lemon juice about 1 large lemon
½ tsp kosher salt plus more to taste
¼ tsp freshly ground black pepper plus more to taste
¼ cup fresh parsley roughly chopped

Instructions

Gather and prep all ingredients before turning on the stove — shallots chopped, garlic minced, parsley roughly chopped, and lemon juiced. This dish moves quickly once you start cooking.
2. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until just shy of al dente, about 6 to 8 minutes. Drain and set aside, reserving a small splash of pasta water.
3. In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil until the mixture shimmers and the butter is fully melted.
4. Add the shallots, garlic, and red pepper flakes. Cook, stirring frequently, until the shallots are soft and translucent, about 3 to 4 minutes.
5. Season the shrimp with kosher salt and black pepper. Add to the skillet in a single layer and cook, turning occasionally, until pink and curled into a loose "C" shape, about 2 to 3 minutes. Transfer shrimp to a plate and tent loosely with foil to keep warm.
6. Pour the white wine and fresh lemon juice into the skillet. Let it come to a boil and use a wooden spoon to scrape up all the browned bits from the bottom of the pan — that's built-in flavor.
7. Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil to the skillet. Stir and bring to a gentle simmer until the sauce is smooth and slightly reduced.
9. Return the drained linguine and shrimp to the skillet. Add the fresh parsley and toss everything together until fully coated in the sauce. Taste and adjust salt and pepper. If the sauce feels too thick, add a splash of reserved pasta water. Finish with a light drizzle of olive oil.
9. Serve immediately while hot and enjoy!

Notes

Don't overcook the shrimp. Once they turn pink and curl into a loose "C," they're done. A tight curl means they've gone too far.
Salt your pasta water well — it should taste pleasantly salty. This is your only opportunity to season the pasta from the inside out.
Pull pasta slightly early. It will finish cooking in the hot sauce, so undercooking it by a minute prevents mushiness.
Reserve pasta water. A few tablespoons stirred in at the end loosens the sauce and helps it cling to every strand.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth. Freezing is not recommended — shrimp and pasta lose texture once frozen.

Nutrition Facts (Per Serving)

Calories: 511
Total Carbohydrates: 58g
Dietary Fiber: 4g
Total Sugars: 1g
Protein: 22g
Total Fat: 19g
Saturated Fat: 7g
Cholesterol: 135mg
Vitamin C: 10mg
Sodium: 260mg
Calcium: 52mg
Iron: 5mg
Potassium: 269mg