Shrimp Scampi Linguine
When you want dinner to feel like a real plan, this is the 15-minute one.
Make this on a tired weeknight when you want dinner to feel settled fast. Shrimp scampi gives you the comfort of pasta, the brightness of lemon, and the feeling of something a little special without a long ingredient list or a lot of thinking. It cooks quickly, uses one skillet plus a pot, and leans on pantry basics you may already have. Expect a simple, classic version: buttery garlic sauce, tender shrimp, and linguine that catches every bit of flavor. It is not fancy restaurant scampi, and that is the point. It is quick, satisfying, and easy to pull off even when your brain is done for the day.
Ingredients
- 12 oz linguine
- 1 lb shrimp — peeled and deveined
- 1 tbsp olive oil
- 4 tbsp butter
- 6 unit garlic cloves — minced
- 0.5 tsp red pepper flakes
- 0.5 cup chicken broth
- 0.25 cup lemon juice
- 1 unit lemon — zest optional but helpful
- 0.25 cup parsley — chopped
- 0.5 cup Parmesan — finely grated, optional
- 0.5 tsp salt — plus more for pasta water
- 0.25 tsp black pepper
Method
- 1 Bring a pot of salted water to a boil and cook the linguine until just al dente. Reserve 1 cup of pasta water, then drain.
- 2 While the pasta cooks, pat the shrimp dry and season with salt and black pepper.
- 3 Heat the olive oil and 2 tbsp of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, until pink. Transfer to a plate.
- 4 Lower the heat to medium. Add the remaining 2 tbsp butter, garlic, and red pepper flakes. Cook for about 30 seconds, just until fragrant.
- 5 Stir in the chicken broth and lemon juice, scraping up any browned bits. Simmer for 1 to 2 minutes.
- 6 Add the linguine, shrimp, parsley, and a splash of reserved pasta water. Toss until glossy and coated, adding more pasta water as needed. Finish with lemon zest and Parmesan if using, then serve right away.
Variations
- Vegetarian swap — Replace the shrimp with 8 oz sliced mushrooms or zucchini and cook until browned; keep the rest of the scampi sauce the same.
- Faster swap — Use angel hair instead of linguine and cook it a minute or two less for a true under-20-minute dinner.
- Substitutions — Swap parsley for basil or chives, and use vegetable broth instead of chicken broth if that is what you have.
Notes
Use medium or large shrimp so they do not overcook while you are finishing the sauce. If the sauce looks thin, toss in a little more pasta water; if it looks dry, add a small knob of butter. This is best eaten immediately, while the shrimp are tender and the sauce is glossy.
Equipment that helps
- Large skillet — Gives the shrimp room to sear quickly instead of steaming.
- Large pot — Lets the pasta cook evenly while you finish the sauce.
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