Looking for a quick and delicious dinner that feels a bit fancy?

This shrimp scampi pasta combines succulent shrimp with perfectly cooked pasta, all bathed in a rich, zesty lemon-garlic butter sauce.

It’s an effortless way to bring a taste of the coast to your kitchen, making it ideal for busy weeknights or special occasions alike.

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Ingredients

• 1 (16-ounce) package of linguine pasta
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 pinch red pepper flakes (optional)
• 1 pound shrimp, peeled and deveined
• 1 pinch kosher salt and freshly ground black pepper
• ½ cup dry white wine
• 1 lemon, juiced
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oi
• l¼ cup fresh parsley, finely chopped
• 1 teaspoon extra-virgin olive oil (for drizzling)

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Instructions

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Step 1: Prepare the Pasta

• Bring a large pot of salted water to a boil.
• Cook the linguine in boiling water until nearly tender, about 6 to 8 minutes.
• Drain the pasta and set it aside.

Step 2: Sauté the Aromatics

• In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat.
• Add the finely diced shallots, minced garlic, and a pinch of red pepper flakes (if using).
• Cook and stir until the shallots become translucent, about 3 to 4 minutes.

Step 3: Cook the Shrimp

• Season the peeled and deveined shrimp with a pinch of kosher salt and freshly ground black pepper.
• Add the shrimp to the skillet and cook until they turn pink, about 2 to 3 minutes, stirring occasionally.
• Remove the shrimp from the skillet and keep warm.

Step 4: Create the Sauce

• Pour the white wine and lemon juice into the skillet.
• Bring to a boil, scraping the browned bits off the bottom of the skillet with a wooden spoon.
• Reduce heat to a simmer.
• Melt 2 tablespoons of butter in the skillet and stir in 2 tablespoons of olive oil.
• Simmer for a few minutes until the sauce slightly thickens.

Step 5: Combine and Serve

• Add the drained linguine, cooked shrimp, and finely chopped parsley to the skillet.
• Toss gently until everything is well coated in the sauce.Season with additional salt and pepper to taste.
• Drizzle with 1 teaspoon of extra-virgin olive oil just before serving.

FAQs

Can I use a different type of pasta?

Yes, you can substitute linguine with other pasta shapes like spaghetti, fettuccine, or even penne. Just adjust the cooking time according to the type of pasta you choose.

What kind of shrimp should I use?

Fresh or frozen shrimp both work well. If using frozen shrimp, be sure to thaw them thoroughly before cooking. Opt for large or jumbo shrimp for the best texture and flavor.

Simple Italian Shrimp Scampi With Pasta

This easy shrimp scampi linguine recipe features tender shrimp and pasta tossed in a zesty lemon-garlic butter sauce, perfect for a quick and delicious meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

• ▢ 1 package of linguine pasta (16-ounce)
• ▢ 2 tbsp butter
• ▢ 2 tbsp olive oil extra-virgin
• ▢ 2 shallots finely diced
• ▢ 2 cloves garlic minced
• ▢ 1 pinch red pepper flakes (optional)
• ▢ 1 pound shrimp peeled and deveined
• ▢ 1 pinch kosher salt and freshly ground black pepper
• ▢ ½ cup dry white wine
• ▢ 1 lemon juiced
• ▢ 2 tbsp butter
• ▢ 2 tbsp olive oil extra-virgin
• ▢ ¼ cup fresh parsley finely chopped
• ▢ 1 tsp extra-virgin olive oil extra-virgin, (for drizzling)

Instructions

Prepare the Pasta

1. Bring a large pot of salted water to a boil.

   Cook the linguine in boiling water until nearly tender, about 6 to 8 minutes.

   Drain the pasta and set it aside.

Sauté the Aromatics

1. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat.

   Add the finely diced shallots, minced garlic, and a pinch of red pepper flakes (if using).

   Cook and stir until the shallots become translucent, about 3 to 4 minutes.

Cook the Shrimp

1. Season the peeled and deveined shrimp with a pinch of kosher salt and freshly ground black pepper.

   Add the shrimp to the skillet and cook until they turn pink, about 2 to 3 minutes, stirring occasionally.

   Remove the shrimp from the skillet and keep warm.

Create the Sauce

1. Pour the white wine and lemon juice into the skillet.

   Bring to a boil, scraping the browned bits off the bottom of the skillet with a wooden spoon.

   Reduce heat to a simmer.

   Melt 2 tablespoons of butter in the skillet and stir in 2 tablespoons of olive oil.

   Simmer for a few minutes until the sauce slightly thickens.

Combine and Serve

1. Add the drained linguine, cooked shrimp, and finely chopped parsley to the skillet.

   Toss gently until everything is well coated in the sauce.Season with additional salt and pepper to taste.

   Drizzle with 1 teaspoon of extra-virgin olive oil just before serving.

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