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–+ servings

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine Italian
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

  • 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

  • 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

  • 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

  • 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

  • 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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