There is no better seafood pasta dish than shrimp scampi with linguine. Angel hair spaghetti is less filling yet works with any noodle.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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.
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- 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
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 260 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Bland definitely needs more butter and less pasta.
We loved the recipe. I did, however add extra garlic because we also love garlic perfect and delicious.
This recipe was as so good even my picky kid ate it!! It was my 46th birthday dinner and I celebrated in style thanks to this recipe!
Excellent and so easy to make!
This is my new favorite shrimp recipe! Husband loved it too. Made a half recipe. My only thought is that there is too much pasta in relation to the shrimp. I just didn’t add all the pasta to the skillet and it was perfect!
Delicious and so easy.
Taste good and easy steps to follow. I don’t like spending time in the kitchen so this was perfect for me!
Previously I have made scampi by broiling the shrimp in the oven, and it generally was quite heavy with butter. This was light, fresh and very tasty! Quick and simple to make as well. I added some Vietnamese cilantro from my garden, replaced shallots with Spring onions and topped it with arugula, all from my garden. This will definitely be made again!
I rarely, if ever, do I make any recipe as written, but I made this one with no changes (well, just one addition). It is excellent and I will be making it again. I added lemon zest only because I never waste it, but not necessary at all.
First time using this recipe. Turned out great! 5 stars from the hubby too.
Very easy to make. I and my family loved it. I changed out the Shallots for minced onion, and it still tasted great.
This was excellent. Easy to follow instructions, and easy to make. I didn’t have fresh parsley and lemon, so used dry and lemon juice. I also did not have shallots so I substituted with finely chopped white onion in its place. But, definitely need garlic cloves vice dried or store bought mince garlic in a jar. White wine and lemon provides a nice balance to the oil and butter. I served it with angel hair pasta and sprinkled with grated Parmesan cheese. Delicious! Look forward to making it without all the substitutes!
Many complained about this recipe being too bland. To enhance the flavor, simmer the shrimp shells in wine with the shallot for 10 minutes before adding to recipe. Also, 1/2 cup of cooked pasta water is a must for thickening sauce. Great recipe.
It’s really good but I’d double up on the butter and olive oil at the beginning. It cools down very quickly.
I made this recipe and used a small onion diced rather than a shallot and it was delicious. Thanks Danny R.
I found it easy to make. Only I didnt plan ahead and didn’t have shallots. Loved the lemon enhancer. Really good.
This is one of my favorite meals in the world, it was the one dish I “wanted” at my wedding. It’s not fair to be prejudiced because chefs make this differently and we all have our preferred tastes – especially not fair when one is born into the business of owning restaurants. It was good but was it the best recipe you can get your hands on – no. Served with rice and not pasta is also a preference, as the rice absorbs the sauce and melts in the mouth. Definitely do Shrimp Scampi with rice and not pasta!
Just made for dinner. Fresh grated parm and warm bread. Family says it’s a 10.
This was fantastic! I took the advice of another reviewer and used cooking sherry. It’s just my hubby and myself so I cooked only half of the pasta called for and it wasn’t at all dry and probably more flavorful. I also used whole wheat pasta. We also sprinkled fresh Parmesan over the top.This is a meal I’ll be making again.
I made this today with angel hair. I found it was too dry and tasteless. I will make this again with exact ingredients except half the pasta and double up on garlic , butter, and lemon. However, thank you for sharing.
I doubled the sauce for extra dipping