Shrimp Scampi and Linguine is a quick and easy pasta dish featuring succulent shrimp tossed in a garlicky, buttery, and lemony scampi sauce with white wine. This simple shrimp scampi linguine recipe can be prepared in just 20 minutes, making it ideal for a weeknight dinner or a fast, delicious meal.
Shrimp Scampi Linguine
Shrimp Scampi originated in Italy and was traditionally made with scampi, a type of crustacean with a pale pink hard shell found in Italian waters. In Europe and other countries, scampi is also known as langoustine.
Traditionally, the dish is served without pasta. However, in the United States, Italian-Americans popularized the dish by adding pasta such as linguine or angel hair, transforming it into a complete, satisfying meal.
This version of shrimp scampi and linguine combines tender shrimp with a rich, buttery sauce made with white wine, making it a favorite among pasta lovers. If you’re in the mood for a simple yet flavorful meal, try my easy shrimp scampi linguine recipe! It’s quick, easy, and packed with flavor—perfect for any weeknight dinner.
Don’t forget to check out the tips and tricks below, along with my video guide, to create the best shrimp scampi pasta! For more delicious seafood recipes, explore my Seafood Scampi, Shrimp Fettuccine Alfredo, and Italian Shrimp Pasta recipes!
Why You’ll Love This Recipe
- Quick and easy. This shrimp scampi linguine can be prepared in just 20 minutes, making it perfect for busy nights when you crave something delicious without the fuss.
- Buttery, garlicky sauce. The rich, buttery sauce with garlic, a splash of white wine, and lemon elevates the shrimp’s flavor. Add a pinch of cayenne for a bit of heat, and you have a delightful balance that everyone will adore.
- Fresh and healthy. With fresh shrimp, tomatoes, and a light buttery sauce, this dish allows you to enjoy seafood without feeling heavy. It’s fresh, flavorful, and guilt-free.
Ingredients You’ll Need
- Linguine – Substitute with spaghetti, fettuccine, or angel hair pasta if preferred.
- Shrimp
- Cayenne pepper – Use paprika for a milder flavor.
- Butter – Unsalted butter is recommended for better salt control; adjust if using salted butter.
- Olive oil
- Garlic
- White wine – Japanese cooking wine can be used, or for a non-alcoholic option, try broth or apple/white grape juice.
- Salt
- Sugar
- Cherry tomatoes
- Lemon juice
- Black pepper
- Parsley
- Parmigiano Reggiano
For complete details on each ingredient, check out the recipe card at the bottom of this post.
Sidenote: Traditionally, Italians prepare this dish with scampi or king prawns. In the U.S., shrimp is commonly used since scampi is less accessible. Serve it alone or pair it with pasta for a delightful, complete meal.
How To Make Shrimp Scampi And Linguine
First, bring a pot of water to a boil and cook the linguine according to the package instructions.
Next, sprinkle a bit of cayenne pepper over the shrimp and set them aside.
Heat a sauté pan and add the butter. Once melted, stir in the olive oil. Then, add the garlic and sauté until fragrant. Next, add the shrimp and cook until they are halfway done. Pour in the white wine, add a pinch of salt and sugar, and stir everything together. Finally, add the cherry tomatoes and linguine, mixing well!
Once the shrimp are fully cooked, squeeze in some lemon juice, sprinkle with black pepper, and add the chopped parsley. Mix everything well, then plate and serve immediately with some shaved Parmigiano Reggiano on top!
Secrets To The Best Shrimp Scampi Linguine
- The key to this dish is using plump, juicy shrimp. Fresh shrimp provides a briny-sweet flavor in every bite, and the garlicky, buttery, lemony sauce clings perfectly. If using frozen shrimp, ensure they are thawed thoroughly before cooking for even results!
- Garlic is the star here. If you love garlic, feel free to add more to taste, but be careful not to burn it while sautéing, as it can turn bitter.
- Don’t skip the lemon. A few squirts of fresh lemon juice at the end add a bright, zesty flavor that cuts through the richness of the sauce, bringing all the flavors together!
- If the sauce feels a bit too thin, allow it to simmer for another minute to thicken. If it becomes too thick, splash in some pasta water or a bit more white wine to loosen it up.
Frequently Asked Questions
You can certainly substitute shrimp with other seafood like scallops, lobster, crab, or even a mix. Just be aware that they may cook faster or slower than shrimp, so adjust the cooking time accordingly.
Absolutely! If you enjoy some heat, sprinkle in red pepper flakes along with the cayenne pepper. Adjust according to your spice preference.
While I prefer Parmigiano Reggiano for this dish, Pecorino Romano or regular Parmesan can work well too. Just know the flavor may differ slightly but will still be delicious!
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or broth to loosen the sauce before warming it through.
This recipe contains approximately 480 calories per serving.
What To Serve With Shrimp Scampi and Linguine
For a simple and wholesome weeknight dinner, consider the following recipes:
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