Date Night Shrimp Scampi (Printable)
Luxurious shrimp in garlicky butter wine sauce served over linguine, perfect for an intimate dinner.
# What You'll Need:
→ Seafood
01 - 9 oz large shrimp, peeled and deveined, tails on or off
→ 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, for serving
14 - Lemon wedges, for serving
# How-To Steps:
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 white wine butter sauce comes together in minutes but tastes like something from a restaurant where they dim the lights automatically
- Everything happens in one skillet, meaning less cleanup and more time for whatever comes after dinner
02 -
- Overcooked shrimp turns rubbery fast, so pull them from the heat the moment they turn pink throughout
- The sauce looks thin right when you add the pasta but thickens beautifully as you toss and it cools slightly
03 -
- Room temperature butter melts more evenly and creates a smoother emulsion with the pasta water
- Grating lemon zest before juicing prevents the frustration of trying to zest a squishy squeezed lemon