Creamy Garlic Butter Shrimp Scampi Linguine You’ll Love

Is there anything better than a big bowl of pasta that comes together in minutes? This Garlic Butter Shrimp Scampi Linguine is my go-to when the family is hungry, the clock is ticking, but we still want something that feels a little special. It has all the classic, comforting flavors you crave—garlicky, buttery, and bright—but it’s streamlined for real life. It’s the kind of dish that proves a fantastic dinner doesn’t have to be complicated.

Top Reasons To Make It

You’ll want to add this one to your regular rotation. First, it’s incredibly quick. We’re talking about 20 minutes from pot to plate, making it a perfect candidate for those busy weeknights. Second, it feels like a restaurant-quality meal but is made with simple, wholesome ingredients you can feel good about. And finally, it’s just so versatile. You can easily tweak the protein, the veggies, or the pasta to suit what you have on hand, which is a lifesaver for cleaning out the fridge.

Ingredients

• 12 oz linguine: The perfect pasta to hold onto that glorious sauce.
• 1 ½ lbs large shrimp, peeled and deveined: For that sweet, succulent bite.
• 4 tbsp unsalted butter: Creates a rich, velvety base for the sauce.
• 4 cloves garlic, minced: The essential, aromatic heart of the dish.
• 1 cup vegetable broth: Provides depth and simmering liquid instead of white wine.
• 2 tbsp fresh lemon juice: Adds a necessary burst of bright, fresh acidity.
• ¼ cup fresh parsley, chopped: Brings color and a fresh, herbal finish.
• ½ tsp red pepper flakes (optional): For a little kick if you like some heat.
• Salt and black pepper to taste: To season every layer.

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
2. While the pasta cooks, pat the shrimp very dry with paper towels and season lightly with salt and pepper.
3. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the shrimp in a single layer and cook for about 1-2 minutes per side, just until they turn pink and opaque. Don’t overcrowd the pan; work in batches if needed. Remove the shrimp and set aside.
4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Add the garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
5. Pour in the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
6. Add the drained linguine and cooked shrimp to the skillet. Toss everything together, adding splashes of the reserved pasta water until the sauce clings beautifully to the pasta.
7. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately.

Cooking Tips For Garlic Butter Shrimp Scampi

• Dry those shrimp! Patting them thoroughly dry is the secret to getting a nice sear instead of them steaming in the pan.
• Don’t skip the pasta water. That starchy liquid is magic for creating a silky, emulsified sauce that coats every strand.
• Mince, don’t press your garlic. A fine mince gives you the best flavor distribution without any bitter, burnt bits.
• Undercook your pasta slightly. It will finish cooking in the sauce, absorbing all that delicious garlic butter goodness.
• Taste as you go! Honestly, the best way to know if a dish is perfectly seasoned is to trust your own palate. Give it a try before serving.

Variations & Substitutions

This recipe is a fantastic canvas for whatever you have available. For a veggie boost, toss in a couple handfuls of spinach or cherry tomatoes right after you sauté the garlic. No shrimp? Shredded rotisserie chicken or even chickpeas make a great stand-in. If you’re out of linguine, any long pasta like spaghetti or fettuccine will work just fine. For a dairy-free version, your favorite plant-based butter works wonderfully. And if you want to make it a bit more substantial, a sprinkle of Parmesan cheese (or a nutritional yeast alternative) at the end is never a bad idea.

Serving Ideas & Pairings

This Garlic Butter Shrimp Scampi Linguine is a complete meal all on its own. So good. But if you’re looking to round out the table, a simple arugula salad with a lemony vinaigrette cuts through the richness beautifully. Some crusty garlic bread is also non-negotiable for sopping up every last drop of that sauce. It’s one of those easy dinner ideas that always feels a little celebratory.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 2 days. The pasta will absorb the sauce, so the best way to reheat it is gently in a skillet with a small splash of water, broth, or even a little extra lemon juice to loosen it up again. I don’t recommend freezing this one, as the shrimp and pasta can become mushy when thawed.

Frequently Asked Questions

• Can I use frozen shrimp? Absolutely! Just be sure to fully thaw them in the refrigerator overnight first, and pat them extremely dry.
• What’s a good substitute for the vegetable broth? You could use a light chicken broth or even just water with an extra tablespoon of lemon juice for acidity.
• How can I make this dish healthier? You can easily use whole wheat or legume-based pasta and reduce the butter by a tablespoon, replacing it with a bit of olive oil.
• Is this a good recipe for easy weeknight dinners? It’s one of the best! It’s incredibly fast, uses just one pot for the sauce, and is a guaranteed crowd-pleaser for the whole family.