Italian-Style Shrimp Scampi with Garlic and White Wine

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp sautéed in a garlic butter and white wine sauce, tossed with al dente linguine for a classic Italian seafood pasta. This Italian-inspired seafood recipe, ready in about 25 minutes, pairs linguine pasta, large shrimp, peeled and deveined, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz linguine pasta
1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
2 tbsp extra virgin olive oil
5 garlic cloves, minced
1/2 cup dry white wine
3 tbsp fresh lemon juice
1/4 tsp red pepper flakes
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of salted water to a boil. Add 12 oz linguine and cook for 9-11 minutes until al dente, then drain reserving 1/2 cup pasta water.
Step 2: Meanwhile, heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and hot.
Step 3: Add 5 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Step 4: Add 1 lb peeled and deveined shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque.
Step 5: Pour in 1/2 cup dry white wine and 3 tbsp fresh lemon juice. Simmer for 3 minutes until the sauce reduces slightly.
Step 6: Stir in the cooked linguine, 2 tbsp remaining butter, and 1/4 cup chopped fresh parsley, tossing to combine and adding reserved pasta water as needed to loosen the sauce.
Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, then serve immediately.