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.
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.
• 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.