20-Minute Shrimp Scampi Pasta
Silky garlic butter shrimp tossed with linguine, white wine, and lots of lemon. Twenty minutes of pure indulgence.
Shrimp scampi is the dish for a night when dinner plans fell through and something impressive is needed fast — five ingredients pretending to be ten.
For more quick pasta options, see the weeknight tomato pasta and pesto pasta.
Ingredients
- 400g linguine
- 3 tablespoons olive oil
- 3 tablespoons butter
- 6 cloves garlic, thinly sliced
- ½ teaspoon chili flakes
- 500g large raw shrimp, peeled
- Salt and pepper
- ½ cup (120ml) dry white wine
- Zest and juice of 1 large lemon
- Big handful chopped parsley
Instructions
- Cook the pasta in well-salted water. Reserve 1 cup of pasta water before draining.
- Meanwhile, warm the oil and butter in a large skillet over medium heat. Add the garlic and chili flakes and cook 1 minute — don't let the garlic colour past pale gold.
- Turn the heat up. Add the shrimp, season, and cook 2 minutes until just pink.
- Pour in the wine and lemon juice. Simmer 1 minute.
- Toss the drained pasta and parsley into the pan with a splash of pasta water. Toss vigorously until glossy and coated. Finish with lemon zest.
Cooking tips
- Undercook the pasta by 1 minute — it finishes in the sauce.
- The reserved pasta water is what makes the sauce cling. Never skip it.
- Fresh parsley, not dried, for this one.
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For more from this section, browse our quick & easy recipes or the full collection.
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