Shrimp Scampi With Linguine
Shrimp scampi with linguine, a simple yet delicious pasta dish tossed with shrimp in a garlicky, lemon, white wine, butter sauce. It can be on the table in under 30 minutes, making it perfect for a weeknight dinner or special occasion anytime of the year.
Shrimp scampi has always been popular because of its delicious garlic sauce. The richness from the butter and olive oil in the sauce is balanced by the acidity of the white wine and lemon juice. The end result is a lemony garlic sauce that marries well with the briny shrimp. Toss it with pasta and you have a wonderful meal that everyone will love.
Shrimp Scampi With Linguine
Serves 2, adjust the recipe accordingly
- 3 oz. dry linguine, per person (amount depends on personal preference)
- 1/2 lb. jumbo shrimp, peeled and deveined (about 4 – 5 per person, depending on size)
- salt and pepper to taste
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. butter
- 1/4 onion or 1 large shallot, minced
- 4 – 6 cloves garlic, depending on size, minced
- a large pinch of red chili flakes
- 1/2 c. white wine
- 1 lemon, zested and juiced*
- 1/4 c. chopped fresh parsley
Cook pasta in a large pot of salted boiling water according to package directions until just under al dente.
While the pasta is cooking, season shrimp well with salt, pepper, garlic powder and onion powder. Heat oil and butter in a large sauté pan over medium high heat, add the onion, garlic and red pepper and cook until the onion is translucent, about 1 minute. Add the shrimp and cook, stirring occasionally, until just pink but not completely cooked through, about 2–3 minutes. Transfer shrimp to a plate and set aside.
Add the wine, lemon juice and season with salt and pepper, cook until reduced and is a sauce consistency, about 4 – 5 minutes. Taste and adjust for any additional seasoning. Return shrimp to sauté pan and add the lemon zest and parsley and stir.
Using tongs, transfer pasta directly to the sauté pan, reserving the cooking water, and toss. Add about a 1⁄4 cup of the pasta cooking water and cook, tossing until the pasta is al dente and the sauce has thickened and coats the pasta about 2 – 3 minutes. If needed, add more water a 1/4 cup at a time. Plate and drizzle with some extra virgin olive oil, if desired. Serve immediately.
This recipe comes together very quick, so be sure to have everything ready before you begin cooking. Make sure water is boiling before you start the pasta or making the sauce.
Depending the size of the lemon, you may want to start out using half of the juice. For a bright lemony taste, I used the whole lemon for the sauce.
Be sure to not skimp on the butter in this recipe, that is what gives the shrimp such a wonderful flavor. You could use a little more but I would suggest to not use less.
Be sure to not overcook the shrimp in the beginning. They will continue to cook on the plate and when they are returned to the sauce. Overcooking the shrimp will make them tough.
It is important to cook the pasta to slightly less than al dente as it will finish cooking in the sauce.
Adding pasta water helps to create a creamy sauce that will stick to the pasta,
Notes from the Kitchen
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The simple seafood recipe is certainly one of the easiest dishes to make and a crowd pleaser for anyone who tries it. Since shrimp cook so quickly, the sauce can be completed while the pasta is cooking. Easy for the cook and a treat for those that get to enjoy eating it. No wonder that it is a classic found at so many Italian restaurants in America.
Boy does this look good Karen! One of my favorites!!!!
Delicious! I make a similar linguine/prawn dish with a fresh tomato sauce but I like the sound of this and must give it a go.
Perfect recipe anytime of year, there’s a reason shrimp scampi is a classic! Love your photos and recipe!
That looks delicious and deceptively simple!
It sounds perfect Karen~ we had fresh roasted shrimp last night, it was so good, but would have been even better with your linguini!
Jenna
The perfect dish for a quick yet delicious meal. Thanks Karen.
We love scampi—it’s so easy and delicious! Love the way you serve it here with pasta. ♥
Karen, this looks delicious!
Kiki
Yum! I made shrimp Po Boys yesterday and cooked the shrimp in a similar manner. This week you’ve inspired me to make shrimp linguini.
This looks amazing!! Love your recipes!! Can’t wait to try it….thanks, Karen!
A classic and a favorite! Well done!
Looks delicious! I’m saving it to try, thank you!
Delicious meal! Thanks for pairing this down for 2 servings. It’s usually just my husband and me at home, so this is perfect!
All my favorite ingredients in this ultimate summer dish! 🙂
One of my favorites and it looks fabulous, Karen!
Another delicious meal. Lemon butter garlic sauce is our favorite for fish, often with capers. I like now knowing how much dry pasta per person.
Love your version. My favorite is with Key West Pinks. Beautiful shrimp!
This look so good and very easy. Thanks.
I made this dish, its wonderful
Butter, garlic, and shrimp in a big tangle of noodles — what’s not to like! I could easily eat this once a week, as it hits every craving.
Hi Karen,
That’s a magnificent looking meal. I’m drooling, thinking about it.
It’s a classic for a reason! One of my favorite dishes is a cashew scampi, replacing shrimp with nuts, which sounds strange on paper but works surprisingly well.
I am drooling over those succulent jumbo prawns!
angiesrecipes
http://angiesrecipes.blogspot.com
Just came from a South Pacific cruise getaway for two weeks and just went back to work, now this reminds me of the seafoods I had on the islands! Oh, yum!
Mmmm! Mmmmm! This looks sooooo good! And quite easy to prepare.
Thank you!
This dish looks absolutely delicious, and I know it tasted terrific.
I love prawns 🍤 but hold the linguine 🙂 what does scampi refer to?
Sorry I missed your question Sherry. Scampi in the US refers to a style of preparation.
I love shrimp and pasta — there is such a fresh, summery feel to it! Thanks for sharing your recipe — will try it with shallots!
What a stellar recipe – and those jumbo shrimps, wow!
This is one of my favorite dishes to eat.
I’m saving this one! Shrimp is one of the foods I keep in the freezer as a staple and I’m always looking for a new take on scampi. This looks fabulous, Karen.
Shrimp Scampi is always delightful!!! Easy to prepare and delicious.
Hope you are having a great summer.
Velva
Having seafood around the corner makes these types of dishes so easy for you. We can get very good quality frozen seafood but there is nothing like the real thing, fresh out of the sea. This kind of dish looks like restaurant quality but it is definitely more effort than it looks! What a perfect quick meal for everyday meals or special occasions!
This is something I’ve never made at home, so I appreciate the detailed directions!
Shrimp with butter, garlic, lemon, and herbs and combined with pasta – what could be better? Simple yet stunning flavours!