Garlic Shrimp with Linguini
- Yield
- 4 servings
Shrimp turned in garlic butter, coated in crumbs and baked with white wine and lemon, then spooned over linguini tossed in warm garlic oil. Gentle heat keeps the garlic sweet and the shrimp tender.
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Ingredients
Batches and reset
4 servings · US measures · 1 batch
Batching
Cook one base batch at a time: the 12-inch skillet and 8-inch baking dish hold the shrimp for 4 servings in one layer. For 8 servings, cook a second batch; baking times and the shrimp cue do not change with quantity.
Original recipe: 4 servings.
Nutrition is incomplete: the white wine is baked with the shrimp, and how much of its alcohol remains is not established. Salt added to taste is not included, and the pasta cooking water is drained.
Before you start
- Read through the recipe before heating the oven and the pasta water. Gather the pot, skillet, baking dish, saucepan and measured ingredients.
Directions
Read and gather
For the whole recipe
Read through the recipe, gather the equipment, and use the ingredient lines to measure and prepare everything, keeping the minced garlic in two piles as the steps divide it. Everything is measured and within reach.
Heat the oven
For each batch
Heat the oven to 350°F (175°C) with a rack in the middle position. Bake only after the oven reaches 350°F.
Boil the linguini
For each batch
Boil the linguini in the 6-quart pasta pot of rapidly boiling water over high heat, stirring now and then so the strands do not stick, until just tender with a little bite in the center. Drain it in the colander.
Melt the butter with garlic and coat the shrimp
For each batch
Melt the butter in the 12-inch skillet over low heat with 4 cloves garlic, stirring, until the butter foams and the garlic smells sweet without browning. Add the shrimp and turn them until the shrimp are coated in garlic butter, then take the skillet off the heat.
Toss with crumbs and bake covered
For each batch
Toss the shrimp with the bread crumbs and spread them in the 8-inch square baking dish. Pour the wine and lemon juice around them, cover the dish with the foil, and bake on the middle rack at 350°F until the dish is steaming under the foil, about 10 minutes.
Uncover and finish baking
For each batch
Uncover the dish and keep baking on the middle rack at 350°F until every shrimp is pearly and opaque all the way through and the thickest one reads 145°F (63°C) on an instant-read thermometer, about 5 minutes more.
Warm the garlic oil and toss the pasta
For each batch
Warm the olive oil with 1 clove garlic in the small saucepan over low heat until the garlic sizzles gently and smells fragrant, then toss the oil with the drained linguini.
Taste and adjust
For each batch
Taste a strand of the linguini with a shrimp and a spoonful of pan juices. Aim for garlicky, buttery and bright with lemon, seasoned enough to taste savory. If it tastes flat, add salt to taste until it tastes savory and bright.
Divide and serve
For the whole recipe
Divide the linguini among warm plates as 4 servings and spoon the shrimp and their pan juices over the top. Serve hot.
About this recipe
Why it works
Warming the garlic in butter without browning keeps it sweet, and a crumb coat holds the garlic butter on the shrimp. Baking covered, then uncovered, cooks the shrimp gently in the wine and lemon, and a second dose of garlic in olive oil seasons the pasta.
Associated with
Italian-American
Scampi is Italian for langoustine, the original shellfish. In the US, where langoustines are uncommon, the name came to mean shrimp cooked in garlic butter and white wine and served over pasta or rice.
Taste
- Sweet
- Sour
- Salty
- Bitter
- Savory
- Heat
Garlic butter, dry white wine and lemon around sweet shrimp., The crumbs soak up the pan juices. · tender shrimp under a soft crumb coat, garlicky, oiled linguini · hot
Skill level
Easy
Straightforward steps; the skill is not overcooking the garlic or the shrimp.
Allergens
Contains: shrimp, wheat, milk, sulfites (from typical wine).
Check the bread crumb and pasta labels for egg, sesame and soy.
Diets
Vegetarian: Doesn't fit as writtenPescatarian: Fits as listedVegan: Doesn't fit as writtenDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines
Occasions
Lenten abstinence days (Ash Wednesday and the Fridays of Lent)
Shellfish is not meat for the abstinence rule.
Christmas Eve (Feast of the Seven Fishes)
The Italian-American Christmas Eve seafood feast may include shrimp dishes; this dish is not named as a traditional part of it.
Serving and keeping
Best served: Right away, while the shrimp are just opaque Over the garlicky linguini with the pan juices spooned on, with lemon slices
Make ahead: The shrimp toughen and the pasta softens if cooked ahead; quality is best the day it is made.
Storage: Refrigerate leftovers within 2 hours (1 hour above 90 °F / 32 °C). Frozen, cooked shellfish keeps best for about 3 months; the pasta texture suffers.
Leftovers: The shrimp firm up and the crumbs soften when reheated.
Food safety
- The shrimp only warm in the butter before baking; check that every one is pearly and opaque before serving.
- The wine bakes only briefly, so some alcohol remains in the pan juices.
- Refrigerate leftovers within 2 hours (1 hour above 90 °F / 32 °C) and reheat to 165 °F (74 °C).
We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the bread crumb and wine labels.
Nutrition notes
The pasta portion is generous and supplies most of the carbohydrate.
The shrimp and pasta supply the protein; the butter and olive oil most of the fat.
Salted butter and bread crumbs carry much of the sodium; unsalted butter and fewer crumbs lower it.
Swap notes
dry white wine · halal.general
Use: seafood stock or water, plus a little extra lemon juice
What changes: Less fruity acidity.; Views on shrimp still differ among schools.
Not a swap: Cooking wine, which is still wine, with added salt.
dry white wine · lds.word_of_wisdom
Use: seafood stock, plus a little lemon juice
What changes: Less fruity acidity; removes the question of cooking with wine.
Not a swap: Cooking wine, which is still wine, with added salt.
peeled and deveined medium shrimp · sda.clean_meats
Use: boneless, skinless chicken breast in bite-size pieces
What changes: Use seafood or chicken stock with lemon in place of the wine.; Bake until the chicken reaches 165 °F (74 °C), about 15 to 20 minutes; check with a thermometer.; Milder and firmer.
Not a swap: Other shellfish such as scallops or crab, which are also unclean.
peeled and deveined medium shrimp · kosher.mainstream
Use: boneless, skinless chicken breast in bite-size pieces
What changes: Use olive oil in place of the butter (no meat with dairy), kosher dry white wine and certified crumbs.; Bake until the chicken reaches 165 °F (74 °C).; Less rich and firmer.
Not a swap: Butter with the chicken, which mixes meat and dairy.
butter
Use: unsalted butter, with fewer bread crumbs
What changes: Less salty, with a thinner coating.
Not a swap: Seasoned bread crumbs, which add salt and cheese.
peeled and deveined medium shrimp · orthodox.fast_strict
Not a swap: Shellfish is allowed, but butter, oil and wine are excluded on strict days, and removing all three leaves no workable sauce.
These notes don't change the amounts, allergens or nutrition shown for this recipe.
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- Recipe url
- https://isthebestrecipe.com/shrimp/garlic-shrimp-with-linguini
- Name
- Garlic Shrimp with Linguini
- Servings
- 4
- Recipe yield
- 4 servings
- Recipe ingredient
- about 1 lb linguini, about 1/4 cup butter, 5 cloves garlic minced, divided, about 1 lb peeled and deveined medium shrimp, about 1 cup plain dry bread crumbs, about 1/2 cup dry white wine, 1 whole lemon juiced, about 1/4 cup light olive oil, to taste salt
- Copy action wording
- Copy recipe and estimated nutrition
Sources
- Scampi (Wikipedia (English), 2026-10-04)
- Food Allergies: What You Need to Know (major food allergens under FALCPA and the FASTER Act) (U.S. Food and Drug Administration, 2026-03-11)
- Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) (U.S. Food and Drug Administration, 2022-11-29)
- Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (The National Archives (legislation.gov.uk), reproducing the EU Official Journal text, 2014-02-19)
- The FoodKeeper: A Guide to Food Storage (Food Marketing Institute with Cornell University Cooperative Extension and USDA FSIS (hosted by Augusta University), 2015-08-24)
- Leftovers and Food Safety (USDA Food Safety and Inspection Service, 2020-07-31)
- Selecting and Serving Fresh and Frozen Seafood Safely (U.S. Food and Drug Administration, 2024-03-05)
- Safe Minimum Internal Temperature Chart (FoodSafety.gov (U.S. HHS/USDA/FDA), 2024-11-21)
- FoodData Central: Pasta, dry, enriched (FDC ID 169736) (USDA Agricultural Research Service)
- FoodData Central: Butter, salted (FDC ID 173410) (USDA Agricultural Research Service)
- FoodData Central: Garlic, raw (FDC ID 169230) (USDA Agricultural Research Service)
- FoodData Central: Crustaceans, shrimp, raw (FDC ID 175179) (USDA Agricultural Research Service)
- FoodData Central: Bread, crumbs, dry, grated, plain (FDC ID 174928) (USDA Agricultural Research Service)
- FoodData Central: Alcoholic beverage, wine, table, white (FDC ID 174837) (USDA Agricultural Research Service)
- FoodData Central: Lemon juice, raw (FDC ID 167747) (USDA Agricultural Research Service)
- FoodData Central: Oil, olive, salad or cooking (FDC ID 171413) (USDA Agricultural Research Service)
- Daily Value on the Nutrition and Supplement Facts Labels (U.S. Food and Drug Administration)
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Nutrition Values
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