I love making Shrimp Scampi Linguini when I want a quick yet elegant pasta dish packed with bright, garlicky flavor. Tender shrimp are sautéed in a buttery garlic sauce with a splash of lemon, then tossed with linguini for a meal that feels both fresh and satisfying.
Why You’ll Love This Recipe
I enjoy how quickly this dish comes together, making it perfect for busy evenings. I like the balance of rich butter, fragrant garlic, and zesty lemon that coats every strand of pasta. I also appreciate that it feels restaurant-worthy while using simple ingredients. Whenever I want a comforting seafood pasta that is full of flavor, this is one I happily prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz linguini
1 pound large shrimp, peeled and deveined
3 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup chicken broth
Juice of 1 lemon
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt to taste
Black pepper to taste
Directions
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I cook the linguini in salted boiling water according to package instructions until al dente, then reserve a small amount of pasta water and drain.
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I season the shrimp with salt and black pepper.
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In a large skillet, I melt the butter with olive oil over medium heat.
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I add the minced garlic and red pepper flakes, cooking briefly until fragrant.
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I add the shrimp and cook for about 2–3 minutes per side until pink and opaque, then remove them from the skillet.
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I pour in the chicken broth and lemon juice, letting the sauce simmer for a few minutes to reduce slightly.
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I return the shrimp to the skillet and toss to coat in the sauce.
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I add the drained linguini and a splash of reserved pasta water if needed, tossing everything together.
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I sprinkle chopped parsley and grated Parmesan over the top before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add a splash of white cooking wine for extra depth of flavor. When I want more vegetables, I toss in spinach or cherry tomatoes. If I prefer a creamier version, I stir in a small amount of heavy cream at the end. I also enjoy using spaghetti if I do not have linguini available.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the pasta gently in a skillet over low heat, adding a small splash of broth or water to loosen the sauce. I avoid overheating the shrimp to keep them tender. I do not recommend freezing, as the texture of the shrimp may change.
FAQs
Can I use frozen shrimp?
I thaw them completely and pat them dry before cooking to ensure proper sautéing.
How do I prevent overcooking the shrimp?
I cook them just until pink and opaque, removing them from heat as soon as they are done.
Can I make this dish spicy?
I increase the red pepper flakes or add a pinch of cayenne for extra heat.
What can I serve with Shrimp Scampi Linguini?
I enjoy serving it with garlic bread and a fresh green salad.
Can I make this without butter?
I can use only olive oil for a lighter version, though the flavor will be slightly different.
Conclusion
I truly enjoy making Shrimp Scampi Linguini because it combines simple ingredients into a bright, flavorful meal. The tender shrimp and garlicky lemon sauce create a comforting yet elegant dish that I am always happy to serve. Whenever I want a quick and satisfying pasta dinner, this recipe is one I gladly turn to.
PrintShrimp Scampi Linguini
A bright and elegant pasta dish featuring tender shrimp sautéed in a buttery garlic lemon sauce, tossed with linguini for a fresh and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 12 oz linguini
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook linguini in salted boiling water until al dente. Reserve some pasta water, then drain.
- Season shrimp with salt and black pepper.
- In a large skillet, melt butter with olive oil over medium heat.
- Add garlic and red pepper flakes; cook briefly until fragrant.
- Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from skillet.
- Pour in chicken broth and lemon juice; simmer a few minutes to reduce slightly.
- Return shrimp to skillet and toss to coat.
- Add drained linguini and a splash of reserved pasta water if needed; toss to combine.
- Sprinkle with parsley and Parmesan before serving.
Notes
- Do not overcook shrimp to keep them tender.
- White cooking wine can replace part of the broth for added depth.
- Add spinach or cherry tomatoes for extra vegetables.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently with a splash of broth or water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 210 mg
