Succulent shrimp tossed in a garlicky, buttery white wine sauce over al dente linguine
Garlic Butter Shrimp Pasta
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
About 4 generous portions
Difficulty
Easy
Cost
Moderate
$$
Sarah Chen
(Updated )
This is the dinner you make when you want something that feels special but cannot spend more than 25 minutes in the kitchen. Garlic butter shrimp pasta — sometimes called shrimp scampi pasta — is one of those magical recipes where a handful of simple ingredients becomes far more than the sum of its parts. Butter, garlic, white wine, lemon, and perfectly cooked shrimp come together in a sauce so good you will be mopping it up with bread.
The technique is important but not difficult: cook the shrimp fast over high heat so they get a golden sear without overcooking, build the sauce in the same pan so you capture all those flavorful browned bits, and toss it all with pasta and a scoop of starchy cooking water that emulsifies everything into a silky, clingy sauce.
This is the recipe to pull out on a Tuesday night when you want to eat well without fuss, or on a Friday date night when you want to impress without stress. It is quick, elegant, and unfailingly delicious.
Ingredients
- 12 oz 12 oz linguine
- 1 lb 1 lb large shrimp (21-25 count), peeled and deveined, peeled and deveined, tails on or off
- 4 tablespoons 4 tablespoons unsalted butter, divided, divided
- 2 tablespoons 2 tablespoons olive oil
- 6 cloves 6 cloves garlic, thinly sliced, thinly sliced
- 0.5 cup 1/2 cup dry white wine
- 0.25 teaspoon 1/4 teaspoon red pepper flakes
- 3 tablespoons Juice of 1 lemon (about 3 tablespoons), freshly squeezed
- 0.25 cup 1/4 cup fresh parsley, chopped, chopped
- 0.5 cup 1/2 cup reserved pasta cooking water, reserved before draining
- Kosher salt and black pepper to taste, to taste
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until 1 minute short of al dente. Reserve 1 cup of pasta cooking water before draining.
Note:Salt the water until it tastes like the sea — about 2 tablespoons per quart. This is your only chance to season the pasta from within.
- 2
While the pasta cooks, pat the shrimp very dry with paper towels. Season with salt and pepper.
- 32-3 minutes total
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer and cook without moving for 1-2 minutes until pink and golden on the bottom. Flip and cook 1 minute more. Transfer the shrimp to a plate immediately — they will finish cooking in the sauce later.
Note:Do not overcook the shrimp now. They should be slightly underdone in the center.
- 41 minute
Reduce the heat to medium. Add the remaining 3 tablespoons of butter and the sliced garlic to the same skillet. Cook, stirring frequently, until the garlic is fragrant and just starting to turn golden, about 1 minute. Add the red pepper flakes.
Note:Watch the garlic carefully — it goes from golden to burnt in seconds.
- 52 minutes
Pour in the white wine and lemon juice. Let the sauce simmer for 2 minutes, scraping up any browned bits from the bottom of the pan, until the liquid has reduced by about half.
- 61 minute
Add the drained pasta directly to the skillet along with 1/2 cup of the reserved pasta water. Toss vigorously with tongs for 1 minute, allowing the starchy water to emulsify with the butter into a glossy sauce.
Note:Add more pasta water a tablespoon at a time if the sauce seems tight. It should be silky, not dry.
- 730 seconds
Return the shrimp and any accumulated juices to the pan. Toss gently to combine and let everything heat through for 30 seconds.
- 8
Remove from heat, add the chopped parsley, and toss once more. Serve immediately with lemon wedges on the side.
Substitutions
ShrimpSea scallops or chunks of firm white fish
Scallops should be seared the same way. White fish like cod can be pan-seared and flaked into the pasta.
White wineDry vermouth or extra broth with a squeeze of lemon
Dry vermouth is actually preferred by some chefs for its concentrated herbal flavor. Broth plus lemon works in a pinch.
LinguineSpaghetti, angel hair, or bucatini
Any long pasta shape works beautifully with this sauce. Angel hair cooks faster, so adjust timing accordingly.
Tips & Storage
Pro Tips
The most important tip: reserve pasta water before draining. This starchy liquid is the secret to a silky, emulsified sauce. Set a measuring cup in the colander as a reminder.
Cook the pasta 1 minute less than the package suggests since it finishes cooking in the sauce.
Pat shrimp extremely dry before searing. Wet shrimp steam instead of sear and will not develop that gorgeous golden color.
If you do not have white wine, do not substitute water. Use broth with a squeeze of lemon instead, which provides acidity and flavor.
Storage
This dish is best eaten immediately, as shrimp can become rubbery when stored and reheated. If you must store leftovers, refrigerate in an airtight container for up to 1 day. The pasta will absorb the sauce as it sits.
Reheating
Reheat very gently in a skillet over medium-low heat with a splash of butter and broth to restore the sauce. Heat just until warm — do not boil or the shrimp will toughen. Microwave is not recommended for this dish as the shrimp texture suffers significantly.
Nutrition Facts
Per serving (About 1 1/2 cups) · 4 servings
Calories510
Protein30g
Carbohydrates52g
Fat18g
Fiber2g
Sugar2g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen shrimp?
- Yes, but thaw them completely first. Place frozen shrimp in a colander and run cold water over them for 5 minutes. Pat thoroughly dry before cooking. Never cook shrimp from frozen — they will release too much water.
- Why did my sauce break or look oily?
- The sauce can break if the heat is too high when you add the butter, or if you do not add enough starchy pasta water. Lower the heat and add another splash of pasta water while tossing — it should come back together.
- Can I make this without alcohol?
- Yes. Replace the wine with an equal amount of chicken or seafood broth plus a tablespoon of lemon juice. The dish will be less complex but still delicious.
- Should I buy shell-on or peeled shrimp?
- Either works, but peeled and deveined shrimp save considerable prep time. If you buy shell-on, save the shells to make a quick shrimp stock for even more flavor in the sauce.
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.
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