Shrimp Scampi with Linguine and Lemon
A garlic-and-wine butter sauce built in the same skillet the shrimp seared in, tossed with noodles in under twenty minutes.
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Written
Method
-
Bring a large pot of well-salted water to a boil and cook the linguine until just shy of al dente, reserving 1 cup of pasta water before draining.
-
Pat the shrimp dry and season with salt and pepper.
-
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering, then sear the shrimp in a single layer until pink and just curled, about 1 minute per side. Transfer to a plate.
-
Lower the heat to medium, add the garlic and red pepper flakes to the same skillet, and cook until the garlic turns golden and fragrant, about 30 seconds.
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Pour in the wine, scraping up the browned bits, and simmer until reduced by half.
-
Stir in the lemon juice and remaining butter, swirling the pan until the sauce turns glossy and thickened.
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Return the shrimp to the skillet with the drained linguine, tossing and adding splashes of pasta water until the sauce clings to the noodles.
-
Scatter with parsley and serve immediately with lemon wedges.
Notes
The whole dish happens in one skillet: sear the shrimp first so they don’t overcook while the sauce comes together, then build the sauce in the same fond. Deglaze hard enough to lift every browned bit — that’s most of the flavor.
Swap the wine for an equal amount of low-sodium chicken broth with a squeeze of extra lemon if you’d rather not open a bottle for a half cup.