Lemon Garlic Butter Shrimp Linguine
Juicy shrimp tossed in a lemon garlic butter sauce with white wine and red pepper flakes. This quick, elegant dinner is ready in 20 minutes and pairs perfectly with linguine or crusty bread.
About This Scampi Recipe
About This Recipe
Lemon Garlic Butter Shrimp Linguine is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. Juicy shrimp tossed in a lemon garlic butter sauce with white wine and red pepper flakes. This quick, elegant dinner is ready in 20 minutes and pairs perfectly with linguine or crusty bread. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Lemon Garlic Butter Shrimp Linguine is the kind of dish that rewards care and always feels worth repeating.
Lemon Garlic Butter Shrimp Linguine Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
How to Make Lemon Garlic Butter Shrimp Linguine
- 1
Cook pasta according to package instructions in salted water. Reserve 1/2 cup of pasta water before draining. This starchy water helps emulsify the sauce later.
- 2
In a large skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Season shrimp with salt and pepper. Add half the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove and set aside. Repeat with remaining shrimp.
- 3
In the same skillet, add remaining butter and olive oil. Sauté minced garlic and red pepper flakes for 1 minute until fragrant, being careful not to burn the garlic.
- 4
Pour in the white wine and chicken broth. Bring to a simmer and cook for 3-4 minutes to reduce the liquid slightly and concentrate the flavor.
- 5
Stir in the lemon juice. Return the cooked shrimp (and any juices) to the pan. Toss to coat and heat through for 1 minute.
- 6
Add the cooked pasta to the skillet. Toss everything together, adding splashes of the reserved pasta water if needed to coat the noodles. Garnish with fresh parsley and serve immediately.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Lemon Garlic Butter Shrimp Linguine.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
480
Calories
32g
Protein
18g
Fat
50g
Carbs
Serving Suggestions
Serve Lemon Garlic Butter Shrimp Linguine with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Frequently Asked Questions
Recipe card
Lemon Garlic Butter Shrimp Linguine
Juicy shrimp tossed in a lemon garlic butter sauce with white wine and red pepper flakes. This quick, elegant dinner is ready in 20 minutes and pairs perfectly with linguine or crusty bread.
Prep
10 min
Cook
10 min
Total
20 min
Servings
4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions in salted water. Reserve 1/2 cup of pasta water before draining. This starchy water helps emulsify the sauce later.
- In a large skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Season shrimp with salt and pepper. Add half the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove and set aside. Repeat with remaining shrimp.
- In the same skillet, add remaining butter and olive oil. Sauté minced garlic and red pepper flakes for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the white wine and chicken broth. Bring to a simmer and cook for 3-4 minutes to reduce the liquid slightly and concentrate the flavor.
- Stir in the lemon juice. Return the cooked shrimp (and any juices) to the pan. Toss to coat and heat through for 1 minute.
- Add the cooked pasta to the skillet. Toss everything together, adding splashes of the reserved pasta water if needed to coat the noodles. Garnish with fresh parsley and serve immediately.
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