15-Minute Shrimp Scampi Linguine

Dinner That Pretends You’re Somewhere Coastal

There’s a certain smug joy in sitting down to a plate of shrimp scampi just fifteen minutes after deciding you’re hungry. It’s indulgent without being heavy, fast without feeling rushed, and the kind of dish that makes even a Tuesday feel a little more like a Friday night.

The beauty of this recipe is in the timing. While the pasta cooks, you’re searing shrimp in garlicky butter and olive oil, splashing in lemon juice like you’re on a cooking show. By the time you drain the pasta, you’ve got a sauce ready to meet it.

It’s the perfect intersection of speed and elegance — dinner that looks like you had a plan, even if you didn’t.

Why You’ll Love It

• Ready in less time than it takes to order takeout.
• Bright, buttery, and garlicky in perfect proportion.
• Works just as well for date night as it does for a weeknight solo dinner.

Serve with a chilled glass of white wine, maybe some crusty bread, and the satisfaction of knowing you’ve just pulled off a weeknight miracle.

15-Minute Shrimp Scampi Linguine

Like a vacation you booked on a whim — buttery, garlicky shrimp tangled with silky pasta, finished with a hit of lemon that wakes the whole thing up. You’ll have it on the table before your wine glass has a chance to sweat.

Servings 4

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients

• 12 oz linguine or spaghetti
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic minced
• 1 lb raw shrimp peeled and deveined (fresh or thawed from frozen)
• ½ tsp red pepper flakes optional
• ½ tsp kosher salt
• ¼ tsp black pepper
• Juice of 1 lemon
• ¼ cup fresh parsley chopped
• Lemon wedges for serving

Instructions

• Bring a large pot of salted water to a boil; cook linguine according to package directions until al dente. Reserve ½ cup pasta water before draining.
• While pasta cooks, heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
• Add shrimp, red pepper flakes, salt, and black pepper; cook 2-3 minutes per side until pink and opaque.
• Stir in lemon juice and parsley. Toss in pasta and enough reserved water to coat everything in a glossy sauce.
• Serve immediately with extra lemon wedges.

Notes

• Why it works: Butter and olive oil balance each other for richness and silkiness, while lemon and garlic keep it bright.
• Shortcuts: Use pre-peeled shrimp and jarred minced garlic for speed.
• Toddler-friendly: Skip the red pepper flakes and cut shrimp into small pieces.
• Apéro energy: Serve in small bowls with forks for a casual “pasta bar” setup.

Calories: 510kcal