Classic Shrimp Scampi

Juicy shrimp are quickly sautéed in butter, garlic, lemon, and white wine, then tossed with linguine and parsley for a bright, savory weeknight dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces linguine
• 1.5 pounds large shrimp, peeled and deveined
• 6 tablespoons unsalted butter
• 5 cloves garlic
• 0.75 cup dry white wine
• 1 large lemon
• 0.25 cup fresh parsley
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 1 tablespoon olive oil

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente according to the package directions. Reserve 1 cup of pasta water, then drain. (about 10 min) — Boiling
2. Pat the shrimp dry. Season with 1/2 teaspoon kosher salt and the black pepper. (about 2 min) — Room temperature
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and nearly opaque, about 1 to 2 minutes per side. Transfer to a plate; shrimp should reach 145°F. (about 4 min) — Medium-high
4. Reduce the heat to medium. Add the remaining 4 tablespoons butter, garlic, and red pepper flakes. Cook until the garlic is fragrant, about 30 seconds, without browning it. (about 1 min) — Medium
5. Pour in the white wine and add the remaining 1 teaspoon salt. Simmer until slightly reduced, about 2 minutes, scraping up any browned bits. (about 2 min) — Medium
6. Stir in the zest and juice of the lemon. Add the drained linguine and toss, adding reserved pasta water a few tablespoons at a time until the sauce coats the noodles. (about 2 min) — Medium
7. Return the shrimp to the skillet and toss just until heated through. Fold in the parsley and serve immediately. (about 1 min) — Medium