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Shrimp Scampi Pasta

Shrimp scampi pasta pairs linguine tossed in a buttery garlic and white wine sauce with tender shrimp, lemon, and fresh parsley. The shrimp cook quickly in a skillet, and reserved pasta water helps the sauce coat every strand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 4 qt water
  • 1 tbsp kosher salt divided
  • 12 oz linguine
  • 1 lb shrimp large (21 to 25 per pound), peeled and deveined, tails removed
  • 0.5 tsp ground black pepper divided
  • 2 tbsp olive oil divided
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 2 tbsp lemon juice fresh
  • 0.25 cup parsley fresh, chopped

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

  1. Bring the water to a boil in a 6-quart pot.
  2. Stir in 2 teaspoons of the salt.
  3. Cook the linguine until al dente according to the package directions.
  4. Reserve 1/2 cup pasta cooking water, then drain the linguine.
  5. While the pasta cooks, pat the shrimp dry.
  6. Season the shrimp with 1/2 teaspoon of the remaining salt and 1/4 teaspoon of the pepper.
  7. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat.
  8. Cook the shrimp in two batches for 1 to 2 minutes per side, until opaque, transferring each batch to a plate.
  9. Reduce the heat to medium and add the remaining olive oil, butter, garlic, and red pepper flakes.
  10. Cook for about 30 seconds, stirring, until fragrant.
  11. Pour in the wine and simmer for 2 to 3 minutes, until slightly reduced.
  12. Stir in the lemon juice, reserved pasta water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  13. Add the drained linguine and toss until coated and hot, about 1 minute.
  14. Return the shrimp to the skillet and add the parsley.
  15. Toss until warmed through, about 1 minute.

Notes

For the best texture, avoid overcooking the shrimp; remove them as soon as they are opaque. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the pasta and shrimp can lose texture. For a gluten-free option, use gluten-free linguine.