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Shrimp Scampi with Pasta

Shrimp scampi with linguine is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 3869.6 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Skillet For preparing the scampi sauce and shrimp
  • 1 Colander For draining pasta
  • 1 Wooden Spoon For stirring and deglazing the skillet
  • 1 Knife and Cutting Board For preparing shallots, garlic, and parsley

Ingredients
  

Main

  • 1 16 ounce package 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 pepper
  • ½ cup dry white wine
  • 1 lemon juiced
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped fresh parsley leaves
  • 1 teaspoon extra-virgin olive oil or to taste

Instructions
 

  • Gather ingredients.
  • Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
  • Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
  • Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Dotdash Meredith Food Studios
  • Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
  • Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Dotdash Meredith Food Studios
  • Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

For optimal flavor, ensure your shrimp are perfectly cooked – they turn pink quickly, so remove them from the pan promptly to avoid rubberiness. The deglazing step with white wine is crucial; it builds depth of flavor from the fond on the skillet. Use a crisp, dry white wine you'd enjoy drinking. A squeeze of fresh lemon at the end brightens the entire dish, balancing the richness of butter and olive oil. Don't skimp on fresh parsley; it adds vibrant color and herbaceous notes. Consider reserving a ladle of pasta water to adjust the sauce consistency if it becomes too thick when tossing with the linguine.