Shrimp Scampi with Linguine
Shrimp Scampi with Linguine is a classic dish combines succulent shrimp, aromatic garlic, zesty lemon, and perfectly cooked linguine to create a symphony of flavors that will transport your taste buds straight to Italy — dining at a world-renown restaurant!
I love seafood recipes! Give me all the coconut shrimp, tilapia cakes, and salmon burgers! For more easy and delicious shrimp recipes, be sure to try my Blackened Shrimp and Shrimp Ceviche. My mouth is watering just thinking about them!
Why This Recipe Works
- Fish cooks quickly. One of my favorite things about seafood is it cooks SO quickly! This means you can have a fancy seafood dinner on busy weeknights and everyone will think you SLAVED over it … when in fact, dinner is in less than 20 minutes!
- Delicious shrimp pasta dish. You’ll love the lemon butter sauce! It pairs so beautifully with the pasta and shrimp — making the the best shrimp scampi.
- Perfectly cooked shrimp. No more dry shrimp, please! Follow my step-by-step instructions to ensure your shrimp is cooked perfectly.
Ingredient Notes
- Linguine Pasta: You’ll need about 12 oz linguini. Cook in salted water until al dente. You can use different types of pasta if you’d prefer! Great options are bucatini, angel hair pasta,
- Shrimp: You need peeled and deveined shrimp to make this easiest on you! Fresh shrimp or frozen shrimp is fine.
- Butter: This adds a delicious buttery flavor to the lemon scampi sauce.
- Lemon Juice: The lemon juice is the perfect acidic balance in the shrimp scampi with linguine sauce. My preference is fresh lemon juice, but you can use store-bought in a pinch.
- Fresh Parsley: This adds a wonderful depth of flavor and a beautiful touch of green to the shrimp scampi recipe.
Step-by-Step Instructions
- Cook pasta. Bring a large pot of salted water to a boil over medium heat. Add the linguini to the pot and cook according to the package directions until al dente.
- Make the shrimp scampi. While the pasta cooks, melt 4 tablespoons butter in a large skillet over medium low heat. Add 2 tablespoons olive oil, 1 tablespoon minced garlic, and 1 tsp kosher salt. Cook for 1 minute. Add the shrimp and cook until pink and no longer translucent (about 6 minutes, 3-4 minutes per side). Remove from heat and add the fresh parsley, 1/4 cup fresh lemon juice, 1/8 tsp red pepper flakes and 1/8 tsp black pepper.
- Add pasta. Drain the cooked pasta and add to the shrimp scampi sauce. Toss to coat. Garnish with fresh parsley and serve the shrimp scampi linguine immediately. Enjoy with some crusty bread and garlic butter!
Recipe Tips
If you want this dish to have more heat and kick to it, add 1/4 tsp red pepper flakes.
Watch the shrimp closely as they cook. They should turn pink and opaque when they are done. Avoid overcooking to ensure tender and juicy shrimp.
Adjust the lemon juice to your taste. Freshly squeezed lemon juice adds brightness; add more or less for your desired level of citrusy zing. You can also add some fresh lemon zest for added lemon flavor.
Cook the pasta to al dente as it will continue cooking slightly when added to the hot scampi sauce.
Feel free to top individual serving dishes with fresh parmesan cheese and some lemon slices or lemon wedges.
Make Ahead, Storing, and Freezing
Make Ahead: You can prepare the shrimp scampi sauce up to a day in advance and refrigerate it. When ready to serve, gently reheat the sauce and cook the pasta fresh for the best results.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a touch of olive oil or butter to revive the flavors.
Freezing: While possible, freezing is not recommended for this dish as it may compromise the texture and freshness of the shrimp and pasta.
Recipe FAQs
Yes, you can, but make sure to thaw and pat dry the shrimp before cooking for better results.
You can substitute fresh lemon juice with bottled lemon juice, but fresh is preferred for the best flavor.
Absolutely! Linguine can be substituted with spaghetti, fettuccine, or your favorite pasta variety.
To tone down the heat, add a bit more butter or olive oil, and a squeeze of lemon juice to balance the flavors.
The shrimp will turn pink and opaque (meaning they won’t be translucent and will look white throughout).
More Seafood Recipes
Shrimp Scampi with Linguine
Ingredients
Pasta
- 12 oz linguini
- 1 tablespoon kosher salt
Shrimp Scampi
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 tsp kosher salt
- 1 tablespoon garlic - minced
- 1 lb shrimp, peeled and deveined
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice, about 2 lemons
- 1/8-1/4 teaspoon red pepper flakes - depending on how much heat you want
- 1/8 tsp black pepper
Instructions
- In a large pot over medium heat, bring water to a boil. Once boiling add the kosher salt. Place linguini in the pot and cook according to package directions or until al dente.
- Meanwhile, in a skillet over medium low heat, melt the butter. Add the olive oil, garlic, and salt. Cook for 1 minute. Add the shrimp. Cook until the shrimp turns pink and is no longer translucent, about 6 minutes. (3-4 minutes per side).
- Remove from heat. Add the parsley, lemon juice, red pepper flakes, and black pepper. Stir to combine.
- When pasta is finished cooking, drain. Add the pasta noodles to the shrimp and lemon mixture. Toss to coat. Garnish with additional parsley and salt and pepper to taste. Serve immediately.
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3 Comments on “Shrimp Scampi with Linguine”
Thank you! This was quick, easy, and delicious. The red pepper flakes are a great boost.
We love shrimp scampi at our house and usually buy the frozen kind. This was my first time making it from scratch. The lemon gave it an interesting flavor that we weren’t used to. I think next time, I might cut back alittle on the lemon juice.
We held back on the lemon and added a little more butter for a flavor profile our 3-year-old liked better (and we did too).