📝 About This Recipe
This quintessential Italian-American classic marries succulent, jumbo shrimp with a luxurious sauce of emulsified butter, crisp white wine, and an abundance of toasted garlic. Every strand of al dente linguine is coated in a bright, lemony glaze that balances richness with a zesty kick of crushed red pepper. It is a sophisticated yet deceptively simple dish that brings the coastal elegance of a Mediterranean trattoria straight to your home kitchen.
🥗 Ingredients
The Pasta
- 1 pound Linguine (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Seafood
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 1/2 teaspoon Sea Salt and Black Pepper (to taste)
The Scampi Sauce
- 6 tablespoons Unsalted Butter (divided into cubes)
- 6 cloves Fresh Garlic (thinly sliced or minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1 tablespoon Lemon Zest (from about one large lemon)
The Finishing Touches
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 cup Reserved Pasta Water (starchy water from the pot)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt—the water should taste like the sea.
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2
Add the linguine to the boiling water and cook for 1-2 minutes less than the package directions suggest. You want it 'molto al dente' because it will finish cooking in the sauce.
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3
While the pasta cooks, pat the shrimp completely dry with paper towels. Season them lightly with sea salt and black pepper.
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4
In a large, heavy-bottomed skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
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5
Add the shrimp in a single layer. Sear for about 1 minute per side until just pink on the outside but still slightly translucent in the center. Remove shrimp to a plate and set aside.
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6
Lower the heat to medium. Add 2 tablespoons of the butter to the same skillet. Once melted, add the garlic and red pepper flakes.
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7
Sauté the garlic for about 60 seconds until fragrant and pale golden. Do not let it brown or it will turn bitter.
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8
Pour in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes.
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9
Stir in the lemon juice and the remaining 4 tablespoons of cold butter. Whisk constantly as the butter melts to create a creamy, emulsified sauce.
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10
Before draining the pasta, carefully ladle out 1/2 cup of the starchy pasta water. Drain the linguine.
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11
Add the cooked linguine and the partially cooked shrimp back into the skillet with the sauce.
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12
Toss everything together over medium heat for 1-2 minutes. Add a splash of the reserved pasta water if the sauce looks too thick; the starch will help the sauce cling to the noodles.
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13
Remove from heat. Fold in the fresh parsley and lemon zest, tossing one last time to distribute the aromatics.
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14
Taste and add a final pinch of salt or a squeeze of lemon if needed. Serve immediately while piping hot.
💡 Chef's Tips
Always use fresh garlic rather than the jarred variety for a cleaner, more pungent flavor. Don't overcook the shrimp in the first step; they will finish perfectly when tossed with the hot pasta. Cold butter is the secret to a glossy sauce—adding it at the end creates a stable emulsion. If you prefer a non-alcoholic version, substitute the white wine with high-quality seafood stock or extra clam juice. Use a microplane for the lemon zest to ensure you only get the yellow skin and none of the bitter white pith.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Vermentino or Pinot Grigio. Serve alongside a crusty loaf of warm ciabatta to soak up the extra garlic butter sauce. A simple arugula salad with a light balsamic vinaigrette provides a peppery contrast to the rich pasta. Top with a light dusting of toasted breadcrumbs (pangrattato) for an authentic Italian crunch. Finish with a crack of fresh black pepper and a few extra lemon wedges on the side.