Date Night Shrimp Scampi (Printable Version)
Tender shrimp in garlicky butter and white wine sauce combined with linguine for a flavorful dish.
# What You Need:
→ Seafood
01 - 9 oz large shrimp, peeled and deveined
→ Pasta
02 - 6 oz linguine
→ Aromatics & Herbs
03 - 3 cloves garlic, finely minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1/4 tsp crushed red pepper flakes
06 - Zest of 1/2 lemon
→ Sauces & Liquids
07 - 1/4 cup dry white wine
08 - 1 tbsp fresh lemon juice
09 - 1/4 cup unsalted butter
10 - 2 tbsp extra virgin olive oil
→ Seasonings
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Garnish
13 - Freshly grated Parmesan cheese
14 - Lemon wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
02 - While pasta cooks, pat shrimp dry and season lightly with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sauté 1–2 minutes per side, just until pink and opaque. Transfer shrimp to a plate.
04 - In the same skillet, reduce heat to medium. Add butter and garlic; sauté for 1 minute until fragrant but not browned.
05 - Deglaze the pan with white wine, scraping any browned bits. Simmer for 2–3 minutes until slightly reduced.
06 - Stir in red pepper flakes, lemon juice, and lemon zest.
07 - Add drained linguine and toss to coat, adding reserved pasta water as needed for a silky sauce.
08 - Return shrimp to skillet, add chopped parsley, and toss gently to combine. Season with additional salt and pepper to taste.
09 - Serve immediately, garnished with Parmesan and lemon wedges if desired.
# Expert Tips:
01 -
- The sauce comes together in literally minutes but tastes like something youd pay way too much for at a fancy Italian spot
- Perfect for those nights when you want to impress someone without actually trying that hard
02 -
- Overcooked shrimp is basically rubber, so pull them the second they turn pink
- Your pasta water is liquid gold—dont dump it down the drain
03 -
- Have everything prepped before you start cooking because this moves fast once you hit the stove
- Warm your plates in the oven for two minutes so everything stays hot longer