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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 Preferably a heavy-bottomed one, for sauce and shrimp
  • 1 Wooden Spoon For stirring and scraping bits
  • 1 Colander For draining pasta
  • 1 Tongs For tossing pasta and shrimp

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, use fresh, high-quality shrimp and avoid overcooking them, as they can become rubbery quickly. A good rule of thumb is to cook them just until they turn pink and opaque, then remove them immediately. When deglazing with white wine and lemon, ensure you scrape all the fond from the pan; these browned bits are packed with flavor. For an extra layer of richness, finish the dish with a knob of cold butter swirled in off the heat, creating a more emulsified and glossy sauce. Consider adding a splash of pasta water to help bind the sauce and coat the linguine beautifully.