Garlic butter shrimp scampi with juicy plump shrimp in a bright lemony butter sauce over linguine in 20 minutes. ♡
This easy garlic butter shrimp scampi tastes like the steakhouse appetizer for half the price and zero reservation. Plump shrimp sear fast in a foaming garlic butter, then linguine joins the pan to drink up the lemon white wine sauce until every noodle gleams. For more ideas, see our Cajun Chicken Alfredo Pasta.
Restaurant at home dinner that takes 20 minutes start to finish. Let’s make it together.
Ingredients
Garlic Butter Shrimp Scampi
- 1 lb large shrimp, peeled, deveined, tails on
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 12 oz linguine
- 4 tbsp unsalted butter, divided
- 3 tbsp olive oil
- 8 cloves garlic, minced
- 1/2 tsp red pepper flakes, optional
- 1/2 cup dry white wine, like pinot grigio
- 1/4 cup lemon juice, freshly squeezed
- 1 tbsp lemon zest
- 2 tbsp cold unsalted butter, cubed, for finishing
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly grated parmesan, for serving
How to Make Garlic Butter Shrimp Scampi
- **Boil.** Cook linguine in salted water 1 minute under package time. Reserve 1 cup pasta water and drain.
- **Dry.** Pat shrimp very dry on paper towels and season with salt and pepper.
- **Sear.** Heat 2 tbsp butter and olive oil in a large skillet over medium high heat. Add shrimp in a single layer and cook 90 seconds per side until pink and lightly golden. Transfer to a plate.
- **Bloom.** Reduce heat to medium. Add remaining 2 tbsp butter, garlic, and red pepper flakes. Cook 30 seconds until fragrant.
- **Deglaze.** Pour in white wine and lemon juice. Simmer 2 to 3 minutes until reduced by half.
- **Finish.** Off heat add the cold butter cubes one at a time, swirling the pan, until the sauce is glossy. Add cooked pasta, lemon zest, and a splash of pasta water. Toss until coated.
- **Combine.** Return shrimp to the pan and toss with parsley. Serve immediately topped with parmesan.
Why This Recipe Works
Patting the shrimp completely dry before searing is the move that gives them their crisp golden edges. Wet shrimp steam in the pan and turn rubbery, but dry shrimp hit hot butter and immediately develop the lightly browned crust that makes scampi taste like restaurant scampi instead of boiled shrimp.
A splash of dry white wine deglazes the pan and is what carries the bright signature scampi flavor. The wine pulls every brown bit off the bottom of the pan and reduces into a syrupy base for the lemon and butter. Sauvignon blanc or pinot grigio both work, and a dry white grape juice subs in if you skip alcohol.
Finishing the sauce with cold butter cubes is the classic French technique that gives scampi its signature glossy emulsified sauce. Cold butter melted slowly into hot wine forms a tight emulsion that coats the noodles, while warm butter would split into oil and water. Two tablespoons added off heat at the end is the trick. For more ideas, see our Pesto Chicken Caprese Skewers.
Tips
- Pat shrimp dry hard on paper towels before searing for golden edges.
- Use large shrimp, 16 to 20 count per pound, so they hold up to a quick sear.
- Reserve 1 cup pasta water before draining. A splash loosens the sauce if it tightens.
- Add the cold butter cubes off heat at the end for an emulsified glossy sauce.
- Store leftovers up to 2 days. Shrimp toughen as they sit so eat fresh if possible.
- Common mistake: do not overcook the shrimp. 90 seconds per side max.
Variations
- Add 1/2 tsp red pepper flakes for spicy shrimp scampi.
- Stir in 2 cups baby spinach in the last minute for greens.
- Use angel hair instead of linguine for a faster lighter version.
- Add 1/2 cup cherry tomatoes halved with the wine for color and acidity.
- Top with toasted breadcrumbs for crunch.
- Add 1 tsp Dijon to the sauce for a subtle tang.
Looking for more recipes? Try our Sheet Pan Honey Balsamic Chicken Veggies or Slow Cooker Beef Stew next.
Common Mistakes to Avoid
- Wet shrimp in the pan: Wet shrimp steam and stay rubbery. Pat hard on paper towels for golden seared edges.
- Overcooking shrimp: 90 seconds per side max. Overcooked shrimp turn rubbery and lose their juiciness.
- Adding warm butter at the end: Use cold butter cubes off heat. Warm butter splits and the sauce breaks.
- Skipping the wine: It is the signature scampi flavor. Substitute dry white grape juice plus 1 tsp white wine vinegar if you skip alcohol.
Garlic Butter Shrimp Scampi
Ingredients
Method
- **Boil.** Cook linguine in salted water 1 minute under package time. Reserve 1 cup pasta water and drain.
- **Dry.** Pat shrimp very dry on paper towels and season with salt and pepper.
- **Sear.** Heat 2 tbsp butter and olive oil in a large skillet over medium high heat. Add shrimp in a single layer and cook 90 seconds per side until pink and lightly golden. Transfer to a plate.
- **Bloom.** Reduce heat to medium. Add remaining 2 tbsp butter, garlic, and red pepper flakes. Cook 30 seconds until fragrant.
- **Deglaze.** Pour in white wine and lemon juice. Simmer 2 to 3 minutes until reduced by half.
- **Finish.** Off heat add the cold butter cubes one at a time, swirling the pan, until the sauce is glossy. Add cooked pasta, lemon zest, and a splash of pasta water. Toss until coated.
- **Combine.** Return shrimp to the pan and toss with parsley. Serve immediately topped with parmesan.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.
