"Indulge in succulent, pan-seared shrimp nestled in a luxurious sauce of melted butter, fresh garlic, and zesty lemon, all tossed with silky linguine. This recipe strikes the perfect balance between bright citrus notes and rich savory flavors for a restaurant-quality meal at home."

1 Ingredients

Qty	Item
1 lb 454 g	Linguine or Spaghetti
1 lb 454 g	Large Shrimp (peeled and deveined)
4 tbsp 56 g	Unsalted Butter
2 tbsp 30 ml	Extra Virgin Olive Oil
5 cloves 25 g	Garlic Cloves (minced)
0.5 cup 120 ml	Dry White Wine (Pinot Grigio or Sauvignon Blanc)
2 tbsp 30 ml	Fresh Lemon Juice
0.25 tsp 0.5 g	Red Pepper Flakes
0.25 cup 15 g	Fresh Parsley (chopped)
1 to taste 1 to taste	Kosher Salt and Black Pepper

2 Instructions

Step 1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions until just al dente. Reserve 1/2 cup of the pasta water before draining.

Step 2. While the pasta is cooking, season the shrimp with salt and pepper. In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat.

Step 3. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and just opaque. Remove the shrimp from the pan and set aside on a plate.

Step 4. In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Step 5. Pour in the white wine and lemon juice. Bring to a simmer and let it reduce by half, about 3-4 minutes. Stir in the remaining 2 tablespoons of butter until melted and creamy.

Step 6. Add the cooked pasta and the shrimp back into the skillet. Toss everything together to coat thoroughly, adding a splash of reserved pasta water if the sauce needs loosening.

Step 7. Remove from heat, stir in the fresh parsley, and serve immediately with extra lemon wedges if desired.

·
Do not overcook the shrimp; they are finished the moment they turn opaque and form a 'C' shape.
·
Use a dry white wine you would actually drink, as the flavor concentrates during reduction.
·
Always reserve some pasta water; the starches in the water help the buttery sauce cling to the noodles.
·
For an extra citrus punch, add a teaspoon of fresh lemon zest right before serving.

? Frequently Asked Questions

Can I make this without alcohol?

Yes, you can substitute the white wine with chicken broth or additional pasta water mixed with a squeeze of extra lemon.

Can I use frozen shrimp?

Absolutely. Just ensure the shrimp are completely thawed and patted dry with paper towels before cooking to get a good sear.

What kind of pasta works best?

Linguine is traditional, but spaghetti, angel hair, or even fettuccine work beautifully with scampi sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to prevent the shrimp from becoming rubbery.

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