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Close-up of plump pink seared shrimp on a bed of glossy linguine with garlic butter sauce. (Garlic Butter Shrimp Scampi)

Garlic Butter Shrimp Scampi with Al Dente Linguine

This Garlic Butter Shrimp Scampi features plump seared shrimp over al dente linguine in a glossy, golden garlic butter reduction. A 20-minute restaurant-quality meal finished with fresh parsley and bright lemon wedges.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Linguine Pasta 227g, dried
  • 1 lb Large Shrimp 454g, peeled and deveined
  • 6 tbsp Unsalted Butter 85g, divided
  • 2 tbsp Extra Virgin Olive Oil 30ml
  • 6 cloves Fresh Garlic minced finely
  • 1/2 cup Fresh Parsley 15g, finely chopped
  • 1 large Lemon cut into wedges
  • 1/2 cup Pasta Water 120ml, reserved from boiling

Equipment

  • 1 Large Skillet (12-inch) Stainless steel or cast iron preferred for searing.
  • 1 Large Pasta Pot
  • 1 Kitchen Tongs For tossing pasta and arranging shrimp.

Method
 

Prepare the Pasta
  1. Cook linguine in salted water until al dente. Reserve 1/2 cup (120ml) pasta water before draining.
Cook the Seafood
  1. Heat olive oil in a skillet. Sear patted-dry shrimp for 90 seconds per side until pink, opaque, and golden-seared. Remove from pan.
Build the Sauce
  1. Melt butter in the same skillet. Sauté minced garlic for 1-2 minutes until softened. Whisk in remaining butter and pasta water to emulsify.
  2. Toss the pasta and shrimp in the sauce over medium heat until glossy and well-coated.
Plate and Serve
  1. Add chopped parsley and serve immediately with fresh lemon wedges on the side.

Notes

Pat shrimp completely dry to ensure a golden sear.
Always reserve pasta water to help the butter sauce emulsify and cling to the linguine.