This Linguine with Shrimp Scampi is a light yet luxurious pasta dish that combines tender shrimp, bright lemon, garlic, and fresh parsley in a silky butter and olive oil sauce. Ready in just 25 minutes, it’s perfect for both weeknight dinners and elegant gatherings.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality flavor with minimal effort. The shrimp cook quickly, staying juicy and tender, while the garlic-infused butter and olive oil create a rich base balanced by fresh lemon juice and zest.
You’ll love how simple ingredients transform into a vibrant, satisfying meal. It’s quick enough for busy evenings yet impressive enough to serve guests. The balance of citrus, herbs, and a gentle hint of heat from red pepper flakes makes every bite fresh and flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
vegetable oil, for drizzling water
1 tablespoon kosher salt, plus 1 1/2 teaspoons, divided
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic (about 4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1/4 lemon, thinly sliced into half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Bring a large pot of water to a rolling boil. Add a drizzle of vegetable oil and 1 tablespoon of kosher salt. Add the linguine and cook for 7 to 10 minutes, or according to the package instructions, until al dente.
While the pasta cooks, place a large 12-inch heavy-bottomed pan over medium-low heat. Add the butter and olive oil, allowing the butter to melt completely. Stir in the minced garlic and sauté for about 1 minute, just until fragrant. Watch carefully to prevent burning.
Add the shrimp to the pan along with the remaining 1 1/2 teaspoons of kosher salt and the black pepper. Sauté for about 4 to 5 minutes, stirring frequently, until the shrimp turn pink and are just cooked through.
Remove the pan from the heat. Stir in the chopped parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss gently to combine and allow the flavors to meld.
Drain the linguine and immediately return it to the pot. Pour the shrimp and sauce over the hot pasta and toss thoroughly so the noodles are well coated. Serve immediately while warm.
For a richer sauce, add an extra tablespoon of butter before tossing the pasta.
To make it creamier, stir in 2 to 3 tablespoons of heavy cream at the end of cooking.
Add vegetables such as halved cherry tomatoes or fresh spinach for extra color and nutrition.
For extra heat, increase the red pepper flakes to 1/4 teaspoon.
You can substitute spaghetti or fettuccine if linguine is not available.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place the pasta in a skillet over low heat. Add a splash of water or a small drizzle of olive oil to loosen the sauce and heat gently until warmed through. Avoid overheating, as shrimp can become tough.
Freezing is not recommended, as the texture of the shrimp may change.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Thaw them completely in the refrigerator and pat dry before cooking to avoid excess moisture.
How do I know when the shrimp are done?
Shrimp are done when they turn pink and opaque and curl into a loose “C” shape. Overcooked shrimp become rubbery.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the ingredients ahead of time to speed up cooking.
What type of shrimp works best?
Large shrimp (about 16 per pound) work best because they stay juicy and tender.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is strongly recommended for the brightest flavor.
Is this dish spicy?
It has a mild kick from the red pepper flakes, but it’s not overly spicy. You can adjust the amount to your preference.
Can I add cheese?
While traditional scampi does not include cheese, a light sprinkle of freshly grated Parmesan can be added if desired.
What side dishes pair well with this recipe?
A simple green salad or steamed vegetables complement the richness of the pasta.
Can I make it gluten-free?
Yes, simply substitute your favorite gluten-free pasta and cook according to package directions.
Why add oil to the pasta water?
A small drizzle of oil can help reduce foaming, though proper stirring is the key to preventing sticking.
Conclusion
Linguine with Shrimp Scampi is a timeless pasta dish that brings together simple ingredients for a bright, flavorful meal. With tender shrimp, fragrant garlic, and fresh lemon, it offers the perfect balance of richness and freshness. Whether you’re cooking for family or entertaining guests, this easy recipe is sure to become a favorite in your kitchen.
Linguine with Shrimp Scampi is a bright and flavorful pasta dish featuring tender shrimp, garlic, lemon, parsley, and a silky butter-olive oil sauce. Ready in 25 minutes, it’s perfect for both weeknight dinners and elegant entertaining.
Ingredients
Vegetable oil, for drizzling water
1 tablespoon kosher salt, plus 1 1/2 teaspoons, divided
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic (about 4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice
1/4 lemon, thinly sliced into half-rounds
1/8 teaspoon red pepper flakes
Instructions
Bring a large pot of water to a rolling boil. Add vegetable oil and 1 tablespoon kosher salt. Cook linguine according to package directions until al dente.
Meanwhile, heat a large pan over medium-low heat. Add butter and olive oil and allow butter to melt.
Add garlic and sauté for about 1 minute until fragrant.
Add shrimp, remaining salt, and black pepper. Cook 4 to 5 minutes until shrimp are pink and just cooked through.
Remove from heat and stir in parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
Drain pasta and return to pot. Pour shrimp and sauce over pasta and toss thoroughly to coat.
Serve immediately while warm.
Notes
Do not overcook shrimp to prevent toughness.
Add 2 to 3 tablespoons heavy cream for a richer sauce.
