Go Back

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 Wooden Spoon For stirring and deglazing the pan
  • 1 Colander For draining pasta
  • 1 Chef's knife For dicing and mincing ingredients

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

Cook linguine to a true al dente; it will finish cooking when tossed with the hot sauce. Reserve a half cup of pasta water to adjust sauce consistency if needed, adding starchy richness. Avoid overcooking shrimp; remove them as soon as they turn pink and opaque to ensure tenderness. They will gently warm through again when tossed with the pasta. The deglazing step with white wine and lemon juice is critical for flavor development; use a dry white wine you'd enjoy drinking and scrape up all fond bits. A touch more fresh lemon juice at the end can brighten the dish. Don't rush sautéing shallots and garlic; cooking them until translucent develops their sweetness. Freshly chopped parsley is essential for freshness and color. The combination of butter and olive oil provides a rich flavor base while preventing butter from burning.