Shrimp Scampi

Ingredients

• 1 lblarge shrimp, peeled$10.63
• 12 ozlinguine pasta$2.66
• 4 tbspunsalted butter$0.73
• 4 eachgarlic cloves, minced$0.81
• 0.5 cupdry white wine$1.69
• 2 tbsplemon juice$0.19
• 0.25 cupfresh parsley, chopped$0.68
• 0.25 tspred pepper flakes$0.02
• 0.5 tspkosher salt$0.02
• 0.25 tspblack pepper$0.05
• 2 tbspolive oil$0.61
• Total for 4 servings$18.09

Most of the cost is large shrimp, peeled ($10.63) and linguine pasta ($2.66). With oil, spices and staples already at home, the shop drops to about $13.11. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine pasta and cook until al dente, about 9 to 10 minutes, reserving 1/2 cup of the starchy cooking water before draining.
2. Pat the peeled large shrimp dry with paper towels, then season evenly with half of the kosher salt and half of the black pepper. Heat 1 tablespoon of the olive oil and 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until the butter begins to foam.
3. Arrange the seasoned shrimp in an even single layer in the hot skillet. Cook without moving for 1 to 2 minutes, flip, and cook for 1 minute more until pink, opaque throughout, and curled into loose C-shapes (internal temperature 145°F/63°C), then transfer them immediately to a plate.
4. Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the minced garlic cloves and red pepper flakes, cooking until fragrant and pale golden without browning, about 30 to 45 seconds.
5. Pour the dry white wine and lemon juice into the skillet, scraping up any browned bits from the bottom. Simmer uncovered over medium heat until the liquid reduces by about half, 2 to 3 minutes.
6. Stir in the remaining 2 tablespoons of unsalted butter and the remaining kosher salt and black pepper until completely melted and glossy. Return the cooked shrimp and drained linguine pasta to the pan, along with the chopped fresh parsley and 2 to 3 tablespoons of the reserved pasta cooking water, tossing continuously over low heat for 1 minute until the sauce clings to the noodles.
7. Divide the hot pasta and shrimp among four shallow bowls, spooning any extra garlicky pan sauce over the top, and serve immediately.