A tantalizing dish of shrimp pasta garnished with fresh herbs in a dark ceramic bowl.

Garlicky shrimp in a lemon white wine butter sauce over linguine

Classic Shrimp Scampi

Name: Classic Shrimp Scampi
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings of pasta
Cuisine: Italian
Ingredients: 1 pound large shrimp, peeled and deveined; 12 oz linguine; 6 cloves garlic, thinly sliced; 1/2 cup dry white wine; 4 tablespoons unsalted butter; 3 tablespoons olive oil; Juice of 1 large lemon; 1/4 teaspoon red pepper flakes; 1/4 cup chopped fresh parsley

28 minEasy

Prep Time

10 min

Cook Time

18 min

Total Time

28 min

Servings

4 servings of pasta

Difficulty

Easy

Cost

Moderate

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Classic Shrimp Scampi

Garlicky shrimp in a lemon white wine butter sauce over linguine

Plump shrimp sautéed in copious garlic, white wine, and butter, finished with lemon and parsley, tossed with al dente linguine.

10m

Prep Time

18m

Cook Time

28m

Total Time

Servings

Easy

Difficulty

Moderate $$

Cost

Italian Cuisine Main Course Pasta

Sarah Chen

October 12, 2021(Updated April 12, 2026)

Shrimp scampi is the dish that proves the best Italian-American food is built on simplicity. A handful of ingredients — shrimp, garlic, butter, wine, lemon, and pasta — come together in minutes to create something that tastes far more luxurious than the sum of its parts. It is the ultimate weeknight dinner that feels like a special occasion.

The secret is in the sauce. A generous amount of garlic (do not be shy) sizzled in butter and olive oil, deglazed with dry white wine, and brightened with fresh lemon juice creates a silky, flavorful coating for every strand of pasta and every juicy shrimp. Toss it all together with a splash of pasta water, and you have a dish that belongs on the table of every home cook.

Ingredients

1 pound large shrimp, peeled and deveined
12 oz linguine
6 cloves garlic, thinly sliced
1/2 cup dry white wine
4 tablespoons unsalted butter
3 tablespoons olive oil
Juice of 1 large lemon
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley

HeatTool

Test Kitchen Pick

Saute Pan

Helpful Tool

Why a wide pan helps here

Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.

A wider pan makes the sauce-and-finish step much easier.

Better for tossing noodles in sauce
More useful than a single-purpose pasta gadget

A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.

Shop saute pan options for this recipe

Instructions

1
Cook linguine in heavily salted boiling water until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
2
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, add to the pan in a single layer, and cook 1-2 minutes per side until just pink. Transfer to a plate.
3
Reduce heat to medium. Add 2 tablespoons of butter, garlic, and red pepper flakes. Cook, stirring, for 1 minute until garlic is golden and fragrant — do not let it burn.
4
Pour in the white wine and lemon juice. Let it simmer and reduce by half, about 2 minutes, scraping up any browned bits.
5
Add the drained pasta, remaining 2 tablespoons butter, and 1/2 cup pasta water to the skillet. Toss vigorously for 1-2 minutes until the sauce is glossy and coats the pasta.
6
Return shrimp to the pan, add parsley, and toss to combine. Add more pasta water if needed for consistency. Serve immediately.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper

Substitutions

LinguineAngel hair, spaghetti, or bucatini

Any long pasta works well with scampi sauce

ShrimpLangoustines or lobster tail

Either creates a more luxurious version of the dish

White wineChicken broth with extra lemon

Provides the liquid needed for the sauce without alcohol

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

Use the largest shrimp you can find — they are more forgiving and harder to overcook than small shrimp.
Pasta water is the secret weapon. Its starch helps emulsify the butter sauce into a silky, cohesive coating.
Slice the garlic thin rather than mincing — thin slices toast more evenly and have better texture in the finished dish.
Never cook garlic over high heat in this dish. It goes from golden to burned in seconds.

Storage

Store in an airtight container in the refrigerator for up to 2 days. The pasta will absorb some sauce as it sits.

Reheating

Reheat in a skillet over medium-low heat with a splash of water or chicken broth. Toss until warmed through and saucy. A pat of butter helps revive the sauce.

Nutrition Facts

Per serving (1/4 of the recipe) · 4 servings

Calories520

LowModerateHigh

A hearty, energy-rich serving · based on a 2,000 cal daily diet

Protein28g

Carbohydrates52g

Fat18g

Fiber2g

Sugar2g

Sodium480mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What wine should I use?: A dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth works best. Avoid sweet wines as they throw off the balance of the dish.
Can I make this without wine?: Yes, substitute with chicken broth plus an extra tablespoon of lemon juice. The flavor will be slightly different but still delicious.

Explore More

More Italian Recipes More Main Course More Pasta Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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Instructions

1
Cook linguine in heavily salted boiling water until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining.
2
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, add to the pan in a single layer, and cook 1-2 minutes per side until just pink. Transfer to a plate.
3
Reduce heat to medium. Add 2 tablespoons of butter, garlic, and red pepper flakes. Cook, stirring, for 1 minute until garlic is golden and fragrant — do not let it burn.
4
Pour in the white wine and lemon juice. Let it simmer and reduce by half, about 2 minutes, scraping up any browned bits.
5
Add the drained pasta, remaining 2 tablespoons butter, and 1/2 cup pasta water to the skillet. Toss vigorously for 1-2 minutes until the sauce is glossy and coats the pasta.
6
Return shrimp to the pan, add parsley, and toss to combine. Add more pasta water if needed for consistency. Serve immediately.

Tips & Storage

Pro Tips

Use the largest shrimp you can find — they are more forgiving and harder to overcook than small shrimp.
Pasta water is the secret weapon. Its starch helps emulsify the butter sauce into a silky, cohesive coating.
Slice the garlic thin rather than mincing — thin slices toast more evenly and have better texture in the finished dish.
Never cook garlic over high heat in this dish. It goes from golden to burned in seconds.

Storage

Store in an airtight container in the refrigerator for up to 2 days. The pasta will absorb some sauce as it sits.

Reheating

Reheat in a skillet over medium-low heat with a splash of water or chicken broth. Toss until warmed through and saucy. A pat of butter helps revive the sauce.

Frequently Asked Questions

What wine should I use?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth works best. Avoid sweet wines as they throw off the balance of the dish.

Can I make this without wine?

Yes, substitute with chicken broth plus an extra tablespoon of lemon juice. The flavor will be slightly different but still delicious.

Classic Shrimp Scampi

Classic Shrimp Scampi

Classic Shrimp Scampi