Low Sodium One-Pan Shrimp Scampi

Total time35 min

Prep time15 min

Cook time20 min

Plump shrimp get a quick sear until just pink and tender, then simmer back into a glossy pan sauce built from sliced garlic, dry white wine, and a bright hit of fresh lemon juice. Butter swirled in a spoonful at a time gives the sauce that classic silky, restaurant-style cling, while a splash of reserved starchy pasta water helps it coat every strand of linguine perfectly. Fresh parsley scattered over the top adds a clean, herby finish, and lemon wedges on the side let you brighten each bite even more. It all comes together in one skillet, which means fewer dishes and a faster path from stovetop to table. This version is a solid pick for anyone watching their sodium intake, delivering all that garlicky, buttery scampi flavor without leaning on a heavy hand of salt to get there.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

12 oz linguine or spaghetti
Barilla Linguine Pasta - 16 Oz De Cecco Pasta No. 7 Linguine Box - 1 Lb Raos Pasta Linguine - 16 Oz Barilla Al Bronzo Linguine Pasta - 14.1 Oz Rummo Linguine 13 - 16 Oz
See all
1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes
3 tbsp olive oil, divided
4 tbsp unsalted butter, divided
6 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
½ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
½ cup reserved pasta cooking water
¼ cup fresh flat-leaf parsley, roughly chopped

For serving

lemon wedges, for serving (optional)
grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
2
Pat the shrimp dry with paper towels and season with the kosher salt, black pepper, and red pepper flakes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!