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Garlic butter shrimp scampi with linguine in a skillet

15-Minute Garlic Butter Shrimp Scampi

Yes — restaurant-quality garlic butter shrimp scampi really does come together in 15 minutes flat. Juicy, plump shrimp are seared until just pink, then tossed in a glossy sauce of butter, loads of garlic, a splash of dry white wine, and fresh lemon juice. Served over a tangle of linguine with a shower of parsley and parmesan, this is the kind of weeknight dinner that tastes like you spent all evening on it.
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Total Time 15 minutes
Ingredients Method

Ingredients
  

  • 12 oz linguine (or spaghetti)
  • 1 1/2 lbs large shrimp peeled and deveined (tails on or off)
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (plus more to taste)
  • 5 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1/2 cup dry white wine (such as pinot grigio)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest
  • 1/3 cup chopped fresh parsley
  • 1/3 cup freshly grated parmesan cheese plus more for serving

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of pasta water, then drain.
  2. Season the shrimp: Pat the shrimp very dry with paper towels — this is the key to a good sear. Season with 1/2 teaspoon salt, the black pepper, and red pepper flakes.
  3. Sear the shrimp: Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 1/2 to 2 minutes per side, until pink and just opaque. Transfer to a plate. (Work in two batches if needed to avoid crowding.)
  4. Build the sauce: Reduce the heat to medium. Add the remaining 4 tablespoons butter and the garlic; cook 30 seconds until fragrant but not browned. Pour in the white wine, scraping up any browned bits, and simmer 2 minutes until slightly reduced.
  5. Finish the sauce: Stir in the lemon juice, lemon zest, and 1/2 cup of the reserved pasta water. Simmer 1 minute until the sauce looks silky.
  6. Toss it together: Return the shrimp to the skillet along with the drained linguine, parsley, and parmesan. Toss for 1 minute, adding more pasta water as needed until the sauce glossily coats everything. Season with the remaining 1/2 teaspoon salt to taste.
  7. Serve: Divide among warm bowls, top with extra parmesan, parsley, and a pinch of red pepper flakes. Serve immediately.
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