There’s something magical about garlic butter shrimp scampi linguine—it’s the kind of dish that feels fancy but comes together in under 30 minutes. I first fell in love with this recipe during my college days when I needed something quick yet impressive for dinner parties. The way the garlic butter sauce clings to every strand of linguine, with those plump shrimp soaking up all that flavor? Absolute perfection. It’s become my weeknight hero ever since. Whether I’m cooking for friends or just treating myself, this garlic butter shrimp scampi never fails to hit the spot. The best part? You probably have most ingredients in your pantry already!
Why You’ll Love This Garlic Butter Shrimp Scampi Linguine
Oh, where do I even begin? This garlic butter shrimp scampi linguine is one of those rare recipes that checks all the boxes. Here’s why it’s become my absolute favorite:
- Ready in 25 minutes flat – I’m not kidding! From fridge to table faster than takeout.
- That garlic butter sauce – rich, velvety, and packed with flavor that’ll make you close your eyes and sigh.
- Tastes like a fancy restaurant dish – but you’re making it in your pajamas if you want to!
- Perfect for any occasion – dress it up for date night or throw it together after a crazy workday.
Trust me, once you try this recipe, you’ll understand why I make it at least twice a month. It’s that good.
Ingredients for Garlic Butter Shrimp Scampi Linguine
Okay, let’s talk ingredients – and don’t worry, this garlic butter shrimp scampi keeps it simple like all my favorite recipes. I’ve divided everything into two easy parts so you can gather what you need without any stress. These are the flavors that’ll have you licking the plate clean!
For the Pasta
- 12 oz linguine – my noodle of choice for soaking up that glorious sauce, but any long pasta works
For the Shrimp Scampi
- 1 lb shrimp, peeled and deveined – look for the 21-25 count size, they’re perfect for this
- 4 tbsp butter – go for the real stuff here, it makes ALL the difference
- 4 cloves garlic, minced – feel free to add an extra if you’re a garlic lover like me
- 1/4 cup white wine – use a dry variety you’d actually drink (I like Pinot Grigio)
- 1/4 cup parsley, chopped fresh – those little green flecks make it pretty and tasty
- 1 tsp red pepper flakes (optional) – I always add them for a subtle kick
- 1 lemon, juiced – about 2 tbsp, for that bright acidity
- Salt and black pepper to taste – I’m generous with both
See? Nothing crazy or hard-to-find. Most of these are pantry staples in my house – though I might need to make an emergency butter run sometimes. Don’t judge!
How to Make Garlic Butter Shrimp Scampi Linguine
Alright, let’s get cooking! This garlic butter shrimp scampi linguine comes together so easily, you’ll be amazed. I’ve made this dozens of times, and here’s my foolproof method that never lets me down. Just follow these simple steps, and you’ll have restaurant-quality pasta in no time.
- Cook the linguine al dente – Bring a large pot of salted water to boil (it should taste like the sea!). Add the linguine and cook for about 1 minute less than the package says – we want it with a nice bite since it’ll cook more in the sauce later. Drain and set aside, but reserve about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting the sauce later!
- Sauté the garlic in butter – While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and cook for just about 1 minute until fragrant – don’t let it brown or it’ll turn bitter. That heavenly garlic butter aroma? That’s when you know you’re on the right track.
- Cook the shrimp – Add the shrimp to the skillet in a single layer (don’t crowd them!). Cook for about 2-3 minutes per side until they turn pink and opaque. They’ll curl into cute little “C” shapes when they’re ready. This part goes fast, so stay close!
- Deglaze with wine and lemon – Pour in the white wine and lemon juice, scraping up any tasty browned bits from the pan. Let it simmer for about 2 minutes – the alcohol will cook off, leaving just delicious flavor. This is when the magic really happens!
- Toss it all together – Add the cooked linguine to the skillet along with parsley, red pepper flakes, salt, and black pepper. Toss everything together until the pasta is beautifully coated in that garlic butter sauce. If it seems dry, add a splash of that reserved pasta water to loosen it up. Serve immediately – this dish waits for no one!
See? Told you it was easy! This quick pasta dinner is my secret weapon when I need something impressive but don’t have hours to spend in the kitchen. The whole process takes less time than waiting for delivery!
Pro Tip for Perfect Garlic Butter Shrimp
Don’t overcook shrimp—they’re done when opaque and curled into a “C” shape. Keep an eye on them because they go from perfect to rubbery in seconds!
Common Questions About Garlic Butter Shrimp Scampi Linguine
I get asked about this garlic butter shrimp scampi linguine all the time – and trust me, I’ve made every possible variation over the years! Here are the questions that pop up most often, along with my tried-and-true answers:
Can I use frozen shrimp?
Absolutely! I keep a bag of frozen shrimp in my freezer for emergencies (read: lazy nights). Just thaw them overnight in the fridge or under cold running water for about 10 minutes. Pat them dry really well before cooking – nobody wants watery shrimp scampi!
What pasta substitutes work if I don’t have linguine?
No linguine? No problem! Spaghetti works great, and fettuccine is my second choice. Honestly, any long pasta will do the job – the key is having those noodles to swirl around in that glorious garlic butter sauce. I’ve even used angel hair in a pinch (just cook it a minute less).
How should I store leftovers?
If you somehow have leftovers (rare in my house!), pop them in an airtight container in the fridge for up to 2 days. The shrimp might get a little firmer, but the flavors actually deepen nicely. To reheat, add a splash of water or white wine and warm gently on the stove – microwaving can make the shrimp rubbery.
There you have it – all my garlic butter shrimp scampi secrets! Now go make some magic in your kitchen.
Serving Suggestions for Garlic Butter Shrimp Scampi Linguine
Oh, you’re gonna love how this garlic butter shrimp scampi linguine plays with other flavors! My absolute must-have side? Warm, crusty garlic bread to soak up every last drop of that buttery sauce. If I’m feeling fancy, I’ll whip up a simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness perfectly. For heartier meals, these garlic roasted potatoes make everything feel extra special. Pro tip: serve with extra lemon wedges – that bright zing takes each bite to the next level!
Nutritional Information
Just so you know, these nutritional values are estimates and can vary based on your specific ingredients. But here’s the general breakdown per serving of this garlic butter shrimp scampi linguine that makes me feel slightly less guilty about going back for seconds:
- Calories: 450 (worth every single one!)
- Protein: 30g – thanks to those plump shrimp
- Carbs: 45g – mostly from that delicious linguine
- Fat: 15g – because butter makes everything better
Not too shabby for something that tastes this indulgent, right? Now pass me another helping!
More Quick Dinner Ideas
If you loved this garlic butter shrimp scampi linguine, you’ve got to try my easy creamy chicken pasta next – it’s just as fast but with a totally different vibe. And for garlic lovers, these garlic butter chicken thighs are weeknight gold. Who says delicious dinners have to be complicated?
Garlic Butter Shrimp Scampi Linguine
Ingredients
Equipment
Method
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink, about 2-3 minutes per side.
- Pour in white wine and lemon juice. Simmer for 2 minutes.
- Stir in parsley, red pepper flakes, salt, and black pepper.
- Toss the cooked linguine with the shrimp and sauce until well combined. Serve immediately.