If you’re craving a restaurant worthy pasta dinner that comes together in under an hour, this Shrimp Scampi with Linguini is the recipe for you. Tender linguini tossed with juicy shrimp, garlic, lemon, white wine, and just the right touch of butter and olive oil; it’s comfort food with a touch of elegance.
This dish is perfect for date night, family dinner, or even when you just want to treat yourself to something cozy but not overly complicated. The best part? It uses simple ingredients you probably already have on hand.
Why You’ll Love This Recipe
- Quick and easy; Dinner is on the table in 40 minutes.
- Restaurant flavor at home; Garlic, white wine, lemon, and fresh herbs make it taste like fine dining.
- Crowd-pleasing; Kids and adults both love the buttery pasta and shrimp combo.
- Versatile; Swap linguini for spaghetti, fettuccine, or even angel hair if that’s what you have.
Ingredients You’ll Need
Here’s what goes into this shrimp scampi pasta (measurements are below in the recipe card):
- Linguini: classic choice, but any long pasta works.
- Butter & Olive Oil: the duo that makes the sauce silky and flavorful.
- Shallots & Garlic: fragrant base for the scampi sauce.
- Red Pepper Flakes: optional, for a little kick.
- Shrimp: peeled and deveined for easy eating.
- Dry White Wine: adds brightness and depth (you can sub chicken broth if needed).
- Lemon Juice: fresh squeezed is best.
- Parsley: for color and freshness.
- Salt & Pepper: to bring all the flavors together.
Step by Step Instructions
1Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguini and cook until just shy of al dente (about 6–8 minutes). Drain and set aside.
2Build the Flavor Base: In a large skillet, melt half the butter with half the olive oil over medium-high heat. Add the shallots, garlic, and red pepper flakes. Cook for 3–4 minutes, until fragrant and translucent.
3Cook the Shrimp: Season the shrimp with salt and pepper, then add them to the skillet. Sauté until they’re pink and opaque, about 2–3 minutes. Remove the shrimp and keep warm.
4Make the Sauce: Pour in the white wine and lemon juice, scraping up any bits from the bottom of the pan. Let it simmer for a couple of minutes. Stir in the remaining butter and olive oil.
5Toss and Serve: Return the shrimp to the skillet along with the pasta and parsley. Toss everything together until coated in the sauce. Taste and adjust with salt, pepper, or an extra drizzle of olive oil. Serve immediately with lemon wedges and maybe a sprinkle of Parmesan.
Recipe Variations
- No wine? Use chicken broth or even vegetable broth.
- Make it creamy; Add a splash of heavy cream for a richer sauce.
- Extra veggies; Spinach, cherry tomatoes, or asparagus pair beautifully.
- Spicy kick; Double the red pepper flakes or add a pinch of cayenne.
What to Serve with Shrimp Scampi
- A crisp green salad with vinaigrette
- Garlic bread or crusty baguette
- A chilled glass of Sauvignon Blanc or Pinot Grigio
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet with a splash of broth or water.
- Freezer: Best enjoyed fresh, but you can freeze cooked shrimp separately if needed.
Shrimp Scampi with Linguini
Ingredients
- 1 pound linguini
- 4 tablespoons butter divided
- 4 tablespoons extra-virgin olive oil divided, plus more for drizzling
- 2 shallots finely diced
- 2 cloves garlic minced
- Pinch of red pepper flakes optional
- 1 pound shrimp peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup parsley finely chopped
Instructions
- Bring a large pot of salted water to a boil. Cook linguini until just shy of al dente, about 6–8 minutes. Drain and set aside.
- In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add shallots, garlic, and red pepper flakes. Cook for 3–4 minutes until fragrant and translucent.
- Season shrimp with salt and pepper. Add shrimp to the skillet and sauté until pink and opaque, about 2–3 minutes. Remove shrimp from the skillet and keep warm.
- Add the white wine and lemon juice to the skillet. Simmer for 1–2 minutes, then stir in the remaining 2 tablespoons butter and 2 tablespoons olive oil.
- Return the shrimp to the skillet along with the cooked linguini and parsley. Toss everything together until well coated. Season to taste with salt and pepper. Drizzle with a little extra olive oil before serving.
