In my years as a culinary writer sampling coastal trattorias, few dishes deliver pure comfort like a well-executed shrimp scampi. This Garlic-Butter Shrimp Scampi Linguine combines the sobering simplicity of Italian-American seafood with restaurant-worthy technique: succulent shrimp bathed in a garlicky, lemon-brightened butter sauce, all generously coating strands of perfectly al dente linguine. It’s a weeknight workhorse and a date-night showstopper alike.

Why It Excels

• Balanced richness: Butter and olive oil meld for silkiness without greasiness.

• Lemon lift: Fresh lemon juice and zest brighten the savory sauce while countering any heaviness.

• Aromatic depth: Shallots and garlic gently sweat before shrimp join, building layered flavor.

• Textural harmony: Al dente pasta, juicy shrimp, and a sprinkle of crisp parsley create a pleasing contrast.

Ingredients (serves 4)

• 12 oz linguine

• 2 tbsp unsalted butter

• 2 tbsp extra-virgin olive oil

• 4 garlic cloves, thinly sliced

• 2 shallots, minced

• 1 lb large shrimp (16–20 count), peeled and deveined

• ½ tsp red pepper flakes (optional)

• Zest and juice of 1 lemon

• ¼ cup dry white wine or seafood broth

• ¼ cup chopped flat-leaf parsley

• Salt and freshly ground black pepper

Step-by-Step Preparation

1. Cook pasta al dente:
   Bring a large pot of salted water to a boil. Add linguine and cook per package instructions until just firm to the bite. Reserve ½ cup pasta water, then drain.

2. Sweat aromatics:
   In a wide skillet over medium, melt butter with olive oil. Add garlic, shallots, and red pepper flakes; cook gently until fragrant and translucent (about 2 minutes), taking care not to brown.

3. Sear shrimp:
   Increase heat to medium-high. Season shrimp with salt and pepper, then add to pan in a single layer. Cook 1–2 minutes per side until pink and just opaque. Transfer shrimp to a plate.

4. Build the sauce:
   Add white wine (or broth) to deglaze, scraping up any browned bits. Stir in lemon juice, zest, and a splash of pasta water. Simmer 1 minute to meld.

5. Toss with pasta:
   Return shrimp to pan along with drained linguine. Toss vigorously, adding reserved pasta water a little at a time until the sauce coats every strand.

6. Finish and garnish:
   Off heat, stir in parsley and adjust seasoning. For extra gloss, swirl in a final pat of butter.

Serve immediately with lemon wedges and an optional grating of Parmesan. Paired with a crisp Sauvignon Blanc and a simple green salad, this shrimp scampi linguine brings Italian-style elegance to your table with minimal effort yet maximal impact.