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Linguine shrimp scampi with lemon garlic butter and parsley served in a white ceramic bowl

Easy Shrimp Scampi With Garlic Lemon Butter in 30 Minutes

Tender large shrimp and linguine in a glossy lemon garlic butter sauce made with vegetable broth instead of wine. A simple seafood dinner designed for 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large raw shrimp peeled, deveined, thawed (21 to 25 count per pound preferred)
  • 8 ounces dry linguine
  • 4 tablespoons unsalted butter divided (1 tablespoon for searing; 3 tablespoons for sauce)
  • 2 tablespoons extra virgin olive oil
  • 5 garlic cloves minced (roughly 15 g)
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup chopped fresh parsley
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup reserved pasta cooking water plus extra held in reserve

Equipment

  • 12-inch skillet
  • 5-quart pot
  • fine-mesh strainer or colander
  • Kitchen tongs
  • Instant-read thermometer
  • Microplane or fine grater

Method
 

  1. Cook 8 ounces linguine for 8 to 10 minutes until slightly firm. Chef's Note: Check the package early; noodles should bend but retain a little bite.
  2. Save at least 1/2 cup pasta water and drain without rinsing. Noodles should retain a starchy sheen.
  3. Heat 2 tablespoons oil and 1 tablespoon butter in the 12-inch skillet over medium-high for 1 minute, until shimmering.
  4. Season the shrimp with 1/4 teaspoon fine salt and 1/4 teaspoon black pepper, then sear them in the skillet for 2 minutes on the first side. Chef's Note: Leave space between pieces rather than crowding them; the undersides should turn pale pink.
  5. Turn the shrimp and cook for 1 to 2 minutes more, then transfer them to a clean plate when the flesh is pearly and opaque, reaching 145°F if checked with a thermometer. Each piece should curve loosely rather than tighten into a small ring.
  6. Lower the heat to medium-low and stir in the 5 minced garlic cloves and 1/4 teaspoon red pepper flakes for 30 to 45 seconds. Chef's Note: Remove the skillet from the burner briefly if the garlic colors too fast; it should smell fragrant and remain pale.
  7. Add 1/2 cup broth; simmer 2 minutes while scraping the skillet. Liquid should bubble and reduce slightly.
  8. Turn heat to low; stir in 3 tablespoons butter, 2 tablespoons lemon juice, 1 teaspoon zest, and 1/4 cup pasta water for 30 seconds until glossy.
  9. Toss linguine for 1 minute; add water by the tablespoon if dry. Noodles should look glossy.
  10. Fold in shrimp and 1/3 cup parsley for 30 seconds. Serve when shrimp are hot and opaque.

Notes

Use fresh lemon and thawed, dried shrimp for best texture. The timed method is developed, not kitchen-tested.
The vegetable broth is a nonalcoholic sauce base. Pasta water helps the butter stay dispersed.
Storage: Refrigerate leftovers in a shallow airtight container for 3 days or freeze for up to 1 month; reheat to 165°F.