I fell in love with this Linguini With Shrimp Scampi dish. Sautéed shrimp in olive oil and unsalted butter mingle with garlic, lemon juice, and red pepper flakes to create a vibrant flavor profile. Linguine and a splash of dry white wine perfectly tie the dish together for special occasions.

Jump to Recipe

I first stumbled upon this shrimp scampi linguine recipe when I was looking for a fun twist on classic fried shrimp dinner ideas. I decided to experiment with simple ingredients like 1 lb large shrimp, peeled and deveined, and 12 oz linguine pasta.

I used 2 tbsp olive oil, 4 tbsp unsalted butter and 5 garlic cloves, minced, to create a delectable scampi sauce that’s both garlicky and bright. A splash of 1/2 cup dry white wine along with the juice of 1 lemon brings a vibrant zing, balanced out by a pinch of 1/4 tsp red pepper flakes, salt and pepper to taste.

Topped off with 2 tbsp fresh parsley, this dish reminds me of those easy shrimp linguine recipes I used to rave about in high school. I know it might sound too simple, but trust me, whether you’re cooking for two or more, this dish really impresses even on busy weeknights.

Why I Like this Recipe

I like this recipe because:

1. I love how the garlic butter sauce just coats every little bit of the pasta, giving it a rich and buttery flavor that feels both fancy and comforting.
2. The shrimp come out perfectly tender and juicy, and the splash of white wine really brings the dish together with a bright, zesty kick.
3. It doesn’t take long to make, so I can put together a delicious meal even on busy weeknights without a whole lot of fuss.
4. I appreciate that it’s simple enough to follow but still makes me feel like I’m cooking something really special, which means it’s great for impressing friends without stressing me out.

Ingredients

Print Recipe (No Advertisments)

Shrimp are high in protein and low fat, giving the dish rich flavor and a hearty bite.
Linguine pasta is packed with carbs, making the meal satisfying while acting as a tasty base.
Olive oil offers healthy fats that coat the pasta and shrimp with a smooth, fruity touch.
Butter adds creaminess and a bit of richness that makes the sauce feel indulgent.
Garlic delivers a punchy, savory depth to the scampi that many foodies love.
White wine and lemon juice bring a zesty, slightly sour brightness.
Red pepper flakes inject a little heat, balancing out the other flavors.
Fresh parsley not only decorates but also provides a hint of herbaceous freshness.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

12 oz linguine pasta

2 tbsp olive oil

4 tbsp unsalted butter

5 garlic cloves, minced

1/2 cup dry white wine

Juice of 1 lemon

1/4 tsp red pepper flakes (add more if you like heat)

Salt and pepper to taste

2 tbsp fresh parsley, chopped

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil, then cook the linguine until al dente according to the package directions. Drain the pasta and set it aside.

2. Season the shrimp with salt and pepper.

3. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side until they turn pink. Remove the shrimp from the skillet and keep ’em aside.

4. Lower the heat a bit, add the unsalted butter into the same skillet. Once it’s melted, toss in the minced garlic and stir for about 1 minute until it smells really good.

5. Pour in the dry white wine along with the lemon juice and red pepper flakes, stirring well. Let it simmer for about 2 minutes so all the flavors can mix together.

6. Add the shrimp back to the skillet and stir so they get coated in the garlic butter sauce.

7. Now, toss in the cooked linguine and mix everything together until the pasta is nicely coated in the sauce.

8. Give everything a taste and adjust the salt and pepper as needed.

9. Sprinkle the freshly chopped parsley over the pasta to finish it off.

10. Serve immediately and enjoy your meal!

Equipment Needed

1. Large pot to boil the pasta in salted water
2. Colander to drain the cooked linguine
3. Large skillet for cooking the shrimp and making the sauce
4. Knife and cutting board for mincing the garlic and chopping the parsley
5. Measuring cups and spoons for the white wine, olive oil, butter, and red pepper flakes
6. Wooden spoon or spatula for stirring the sauce
7. Tongs for flipping the shrimp in the skillet

FAQ

Q: How long does it take to make this dish?

A: It usually takes about 15 minutes prep time and another 15 minutes cook time, so its a pretty quick meal.

Q: Can I use a different type of pasta?

A: Yes, you can totally swap linguine with spaghetti or any long pasta you have around.

Q: What if I dont want to use white wine?

A: You can replace it with chicken broth but keep in mind that it changes the flavor a bit.

Q: How do I know the shrimp is properly cooked?

A: The shrimp turns pink and feels firm, so once you see that its done, youre good to go.

Q: Can I add more red pepper flakes?

A: Sure, if you like a bit more heat, feel free to add extra red pepper flakes to taste.

Shrimp Scampi Linguine Recipe Substitutions and Variations

Large shrimp: You can try using scallops or even firm white fish like cod if you dont have shrimp available.
Linguine pasta: If you dont have linguine, spaghetti or fettuccine work pretty well as substitutes.
Olive oil: Grapeseed or canola oil can be used instead, but the flavor might not be as rich.
Dry white wine: In a pinch, mix a little chicken broth with a splash of white wine vinegar to give it that tang.
Unsalted butter: Salted butter can be used if youre careful with the extra salt in the recipe.

Pro Tips

1. Try to reserve a little pasta water before draining the linguine. It helps thin out the sauce and lets it stick better to the noodles if needed.
2. Be careful with the garlic – cook it just about a minute or so so it doesnt end up burnt, because burnt garlic kinda ruins the flavor.
3. When you’re cooking the shrimp, make sure you dont overcook them. They finish cooking faster than you think, so keep an eye on them and take ’em off once they turn pink.
4. The lemon juice can really brighten everything up, so don’t be afraid to add a bit more if you feel like the sauce needs a little extra zing.

Shrimp Scampi Linguine Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

830

kcal

Equipment: 1. Large pot to boil the pasta in salted water
2. Colander to drain the cooked linguine
3. Large skillet for cooking the shrimp and making the sauce
4. Knife and cutting board for mincing the garlic and chopping the parsley
5. Measuring cups and spoons for the white wine, olive oil, butter, and red pepper flakes
6. Wooden spoon or spatula for stirring the sauce
7. Tongs for flipping the shrimp in the skillet

Ingredients

1 lb large shrimp, peeled and deveined
12 oz linguine pasta
2 tbsp olive oil
4 tbsp unsalted butter
5 garlic cloves, minced
1/2 cup dry white wine
Juice of 1 lemon
1/4 tsp red pepper flakes (add more if you like heat)
Salt and pepper to taste
2 tbsp fresh parsley, chopped

Directions

Bring a large pot of salted water to a boil, then cook the linguine until al dente according to the package directions. Drain the pasta and set it aside.
Season the shrimp with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side until they turn pink. Remove the shrimp from the skillet and keep 'em aside.
Lower the heat a bit, add the unsalted butter into the same skillet. Once it's melted, toss in the minced garlic and stir for about 1 minute until it smells really good.
Pour in the dry white wine along with the lemon juice and red pepper flakes, stirring well. Let it simmer for about 2 minutes so all the flavors can mix together.
Add the shrimp back to the skillet and stir so they get coated in the garlic butter sauce.
Now, toss in the cooked linguine and mix everything together until the pasta is nicely coated in the sauce.
Give everything a taste and adjust the salt and pepper as needed.
Sprinkle the freshly chopped parsley over the pasta to finish it off.
Serve immediately and enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.