Shrimp Scampi with Pasta

Plate of shrimp scampi with linguine pasta, garnished with parsley. A delicious seafood dinner.

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Shrimp Scampi with Pasta

This easy Shrimp Scampi with Pasta is bursting with juicy shrimp, garlic butter, and a splash of lemony white wine sauce. It’s a restaurant-quality dish that comes together fast, perfect for busy weeknights or dinner guests! Tossed with tender linguine and finished with fresh parsley, this shrimp pasta is sure to impress with very little effort.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Main Dish

Cuisine: Italian-American

Keyword: easy shrimp recipe, garlic butter shrimp, pasta with shrimp, quick seafood dinner, shrimp scampi

Cooking Method: Stovetop

Diet: Pescatarian

Servings:

Calories: 524kcal

Author: MelanieCooks.com

Equipment

Large pot for boiling pasta
Large skillet
Measuring Cups
Tong or pasta fork
Wooden spoon

Ingredients

16 oz linguine pasta 1 package
4 tbsp butter unsalted, divided
4 tbsp extra-virgin olive oil divided
2 shallots finely diced
2 cloves garlic minced
1 pinch red pepper flakes optional
1 pound shrimp peeled and deveined
1/4 tsp Kosher salt and freshly ground black pepper to taste
½ cup dry white wine or chicken broth as substitute
1 lemon juice
¼ cup fresh parsley fresh parsley

Instructions

Bring a large pot of salted water to a boil. Cook linguine until just tender, about 6–8 minutes. Drain and set aside.
In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat.
Add diced shallots, minced garlic, and red pepper flakes. Cook for 3–4 minutes until the shallots are soft.
Season shrimp with salt and pepper. Add shrimp to the skillet and cook for 2–3 minutes, stirring occasionally, until pink and just cooked through. Remove shrimp and set aside.
Add white wine and lemon juice to the skillet. Scrape up any brown bits from the bottom using a wooden spoon.
Stir in the remaining 2 tablespoons butter and 2 tablespoons olive oil. Bring to a gentle simmer.
Add the cooked linguine, cooked shrimp, and chopped parsley to the skillet. Toss everything together until well coated in the sauce.
Drizzle with a little extra olive oil before serving, if desired. Serve hot and enjoy!

Notes

If your sauce looks a little dry, stir in a tablespoon or two of reserved pasta water until it's just right.
This recipe works great with angel hair, spaghetti, or fettuccine if you don’t have linguine on hand.

Nutrition