Shrimp Scampi Linguine

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

This Italian-inspired pasta recipe, ready in about 30 minutes, pairs linguine, large shrimp, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

Ingredients

• 12 oz linguine
• 1 lb, peeled and deveined large shrimp
• 6 cloves, minced garlic
• 4 tbsp butter
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 3 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 3 tbsp, chopped fresh parsley
• to taste salt

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

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz linguine and cook until al dente, about 8-10 minutes, stirring occasionally. Drain, reserving 1/2 cup pasta water. Tip: Use the reserved water later to help the sauce cling to the pasta.
2. Step 2: In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat until the butter is melted and the oil shimmers. Tip: Avoid letting the butter brown — it will impart a burnt flavor.
3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet. Cook for 2 minutes per side, until pink and opaque, using tongs to flip them. Remove shrimp to a plate and set aside. Tip: Don’t overcrowd the pan — cook in batches if needed to avoid steaming.
4. Step 4: Reduce heat to medium. Add 6 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet. Cook for 30 seconds, until fragrant but not browned. Tip: If garlic starts to brown, lower the heat immediately.
5. Step 5: Pour in 1/2 cup dry white wine and 3 tbsp lemon juice. Increase heat to high and simmer for 2 minutes, until the liquid reduces by half and becomes syrupy. Tip: This deglazes the pan, releasing flavorful bits stuck to the bottom.
6. Step 6: Stir in the remaining 2 tbsp butter, allowing it to melt and emulsify with the sauce, about 1 minute. The sauce should be glossy and slightly thickened. Tip: Swirl the pan gently to incorporate the butter evenly.
7. Step 7: Add the cooked linguine and reserved pasta water to the skillet. Toss for 2-3 minutes, until the pasta is coated in the sauce. If the sauce is too thick, add 1-2 tbsp reserved pasta water. Tip: This creates a creamy, cohesive texture.
8. Step 8: Return the shrimp to the skillet and toss to combine. Stir in 3 tbsp chopped fresh parsley. Season with salt to taste. Serve immediately, while the shrimp are warm and the sauce is glossy. Tip: Garnish with additional parsley just before serving for brightness.