Shrimp Scampi With Linguine

There’s something timeless about shrimp scampi. It’s buttery, garlicky, bright with lemon, and just a little indulgent in that cozy, restaurant-at-home kind of way. This is the kind of pasta that feels fancy enough for a date night, yet simple enough to throw together on a busy weeknight. One pan, one pot, and a kitchen that smells like garlic and butter—honestly, that’s half the magic.

Ingredients

• 1 (16-ounce) package linguine
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• A pinch of red pepper flakes (optional, for a little heat)
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• ½ cup dry white wine
• Juice of 1 fresh lemon
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon extra-virgin olive oil, for finishing

Instructions

1. Start by bringing a big pot of well-salted water to a boil. Cook the linguine until it’s just shy of tender, about 6–8 minutes. Drain and set aside.
2. While the pasta cooks, grab a large skillet and place it over medium heat. Melt 2 tablespoons of butter with 2 tablespoons of olive oil.
3. Add the shallots, garlic, and red pepper flakes. Stir gently and let them cook until soft and fragrant, about 3–4 minutes. You don’t want browning here—just cozy, mellow flavor.
4. Season the shrimp with salt and black pepper. Add them to the skillet and cook until they turn pink, about 2–3 minutes. Stir once or twice. Remove the shrimp and keep them warm.
5. Pour the white wine and lemon juice into the same skillet. Let it come to a boil and scrape up all those flavorful bits from the bottom of the pan. This is where the sauce really comes alive.
6. Add the remaining 2 tablespoons of butter and stir in the olive oil. Lower the heat slightly and let the sauce simmer until glossy and fragrant.
7. Toss the drained linguine, shrimp, and parsley into the skillet. Gently mix everything until the pasta is coated in that silky, buttery sauce. Taste and adjust salt and pepper if needed.
8. Finish with a small drizzle of olive oil right before serving. Serve hot and enjoy every bite.

Helpful Tips & Easy Swaps

• No white wine? Chicken broth works well—just add an extra squeeze of lemon for brightness.
• Like it spicy? Add more red pepper flakes or a pinch of chili oil at the end.
• Storage: Leftovers keep well in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
• Pasta swap: Spaghetti or fettuccine work just as nicely if that’s what you have on hand.

This shrimp scampi with linguine is one of those recipes that feels like a little victory at the end of the day. It’s quick, comforting, and full of classic flavors that never go out of style. Whether you’re cooking for someone special or just treating yourself, this dish fits right into everyday life—simple ingredients, big payoff, and a plate that’s meant to be enjoyed slowly. Give it a try and let it become one of those recipes you come back to again and again. 🍝✨

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