Go Back
- 8 ounces linguine pasta - 1 pound shrimp, peeled and deveined - 4 tablespoons unsalted butter, divided - 4 cloves garlic, finely minced - 1/2 teaspoon red pepper flakes - Zest and juice of 1 lemon - 1/4 cup fresh parsley, finely chopped - 1/4 cup grated Parmesan cheese - Salt and pepper to taste This dish shines with its simple yet flavorful ingredients. Linguine pasta gives a nice base. The shrimp adds protein and a touch of luxury. Unsalted butter creates a rich sauce, while garlic brings a warm aroma. Red pepper flakes add a gentle kick, perfect for flavor lovers. Fresh lemon zest and juice brighten the dish. They add a zesty note that balances the richness. Parsley adds color and freshness on top. If you want a cheesy finish, sprinkle some grated Parmesan. Adjust salt and pepper to suit your taste. These ingredients work together for a delightful meal. Each bite bursts with flavor and comfort. Start by boiling water in a large pot. Make sure to add salt for flavor. Once the water boils, add 8 ounces of linguine pasta. Cook it according to the package instructions, usually about 8 to 10 minutes. Stir the pasta occasionally to keep it from sticking. When the pasta is al dente, drain it in a colander. Don’t forget to reserve about 1/2 cup of that starchy pasta water. It will help make the sauce creamy. In a large skillet, heat over medium heat. Melt 2 tablespoons of unsalted butter in the skillet. Once the butter melts, add 4 cloves of finely minced garlic and 1/2 teaspoon of red pepper flakes. Sauté the mixture for about 1 minute. Stir it constantly until the garlic becomes fragrant but not browned. This adds a great depth of flavor to your dish. Now, season 1 pound of peeled and deveined shrimp with salt and black pepper. Add the shrimp to the skillet in a single layer. Cook them for about 2 to 3 minutes on one side until they turn pink. Then flip the shrimp over and cook for another 2 to 3 minutes. They are done when they are fully cooked and opaque. Remove the shrimp from the skillet and set them aside on a plate. In the same skillet, add the remaining 2 tablespoons of butter. Squeeze in the juice from 1 lemon and add its zest. Stir well to combine everything. Now, pour in the reserved pasta water and bring it to a gentle simmer. This will help the flavors meld together. Next, add the cooked linguine and the shrimp back into the skillet with the sauce. Gently toss everything together. Make sure the shrimp and linguine are well coated with the sauce. Taste it to see if you need more salt or pepper. Adjust the seasoning to your liking. Once all is combined and heated through, remove the skillet from the heat. Stir in 1/4 cup of finely chopped fresh parsley for a burst of color and flavor. If you like, add a sprinkle of grated Parmesan cheese before serving. Serve this delightful dish hot. A wedge of lemon on the side adds a nice zesty kick. A light green salad goes well with this rich meal too. - Ensuring perfect linguine texture: To get the best texture, cook the linguine in salted water. Bring the water to a rolling boil. Stir the pasta often while it cooks. Follow the package instructions for timing. You want it to be al dente, which means it should still have a slight bite. - Avoiding overcooked shrimp: Overcooked shrimp become rubbery. Cook them for only 2-3 minutes on each side. Look for pink color and opaque flesh. When the shrimp curl into a C shape, they are done. - Suggestions for additional herbs or spices: You can add fresh basil or thyme for extra flavor. Chopped chives also work well. If you like a bolder taste, try adding a pinch of smoked paprika. - Tips for adjusting heat level: To make the dish spicier, increase the red pepper flakes. Start with a little, taste, and add more if needed. You can also serve sliced jalapeños on the side. - Make-ahead tips: You can prep the shrimp and sauce ahead of time. Store them in the fridge. Just cook the linguine fresh when you are ready to eat. This keeps everything tasting great. - Efficient kitchen tools: Use a large skillet to cook the shrimp and sauce together. A pasta pot with a strainer makes draining the linguine easy. A microplane is perfect for zesting lemons quickly. {{image_4}} You can change up the pasta in this dish. Try fettuccine or spaghetti for a twist. Each type gives a different bite and feel. If you want, you can swap the shrimp. Scallops or chicken work great too. Just adjust the cooking time based on your choice. For a gluten-free option, use gluten-free pasta. Many brands offer a great taste and texture. If you need a dairy-free version, swap the butter for olive oil or vegan butter. You can skip the cheese or use a dairy-free alternative. Want to add more color? Toss in some fresh spinach or sweet cherry tomatoes. They add great flavor and nutrients. You can also try different sauces. A splash of white wine or a dash of soy sauce can change the dish entirely. Adding herbs like basil or thyme can give it a fresh twist too. To store leftovers, place them in an airtight container. This keeps the shrimp and pasta fresh. It is best to eat the leftovers within three days. The flavors will still be nice, but freshness is key. When reheating, use a skillet over low heat. This method helps the shrimp stay tender. Add a splash of water or broth to keep it moist. Stir gently to avoid overcooking the shrimp. You can freeze Garlic Butter Shrimp Scampi, but be cautious. First, let it cool completely. Then, place it in a freezer-safe container. It will keep for up to three months. To thaw, move it to the fridge overnight. Reheat gently in a skillet for the best results. Garlic Butter Shrimp Scampi Linguine is a simple yet tasty dish. It features juicy shrimp tossed with linguine pasta in a buttery garlic sauce. This dish shines with the zing of lemon and the warmth of red pepper flakes. It's perfect for a quick weeknight meal or a special dinner. Yes, you can use frozen shrimp. Just thaw them in cold water before cooking. It saves time and makes meal prep easy. Always check that the shrimp are peeled and deveined for the best results. To spice up the dish, add more red pepper flakes. You can also include a splash of hot sauce. Adjust the heat to fit your taste. Remember to taste as you go for the best flavor. This meal pairs well with a light green salad or garlic bread. A crisp white wine also complements the flavors nicely. For an extra kick, serve lemon wedges on the side. Shrimp are done when they turn pink and opaque. They should also curl into a C-shape. Avoid overcooking, as that makes them tough. Use a timer for perfect results. Yes, you can prep some parts ahead. Cook the pasta and shrimp first, then store them separately. Combine everything just before serving to keep it fresh. Enjoying this dish is best right after it's made. This blog post covered how to make Garlic Butter Shrimp Scampi Linguine step by step. You learned about key ingredients, from linguine to fresh parsley. I shared useful tips to make cooking easy and fun. You can even tweak the recipe for special diets or flavor twists. Now, you can enjoy this dish with confidence. Happy cooking!

Garlic Butter Shrimp Scampi Linguine

Indulge in the rich flavors of Garlic Butter Shrimp Scampi Linguine with this simple and delicious recipe! Perfect for a weeknight dinner, this dish combines succulent shrimp, tangy lemon, and buttery garlic sauce over al dente linguine. In just 30 minutes, you can create a restaurant-quality meal that your family will love. Click through to discover the full recipe and treat yourself to this culinary delight!
Print Recipe Pin Recipe

Ingredients
  

8 ounces linguine pasta

1 pound shrimp, peeled and deveined

4 tablespoons unsalted butter, divided

4 cloves garlic, finely minced

1/2 teaspoon red pepper flakes (or more for extra heat)

Zest and juice of 1 lemon

1/4 cup fresh parsley, finely chopped

Salt and black pepper to taste

1/4 cup grated Parmesan cheese (optional)

Instructions
 

Cook the Linguine: In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to the package instructions, stirring occasionally, until al dente. Once cooked, drain the pasta and set it aside, but be sure to reserve about 1/2 cup of the starchy pasta water.

    Sauté the Shrimp: Heat a large skillet over medium heat and melt 2 tablespoons of butter. Once the butter is melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring constantly until the garlic is fragrant but not browned.

      Cook the Shrimp: Season the shrimp generously with salt and pepper. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on one side, until they turn pink, then flip them over and cook for an additional 2-3 minutes until they are fully cooked and opaque. Remove the shrimp from the skillet and set aside on a plate.

        Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of butter along with the lemon juice and the zest. Stir well to combine. Pour in the reserved pasta water and bring the mixture to a gentle simmer, allowing it to meld together beautifully.

          Combine Everything: Add the cooked linguine and shrimp back into the skillet with the sauce. Gently toss everything together, ensuring the linguine and shrimp are well coated with the sauce. Taste to adjust the seasoning, adding more salt and pepper as needed to enhance flavor.

            Garnish and Serve: Once everything is well-combined and heated through, remove the skillet from the heat. Stir in the chopped parsley for a fresh touch. If you wish, offer a sprinkle of grated Parmesan cheese just before serving for an added layer of flavor.

              - Serving Suggestions: Serve this delightful dish hot and garnished with a wedge of lemon on the side for an extra zesty kick. A light green salad pairs wonderfully with the richness of the shrimp scampi linguine.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4