Shrimp Scampi Linguine

linguine with shrimp and lemons in a sauté pan

A quick & easy recipe for Shrimp Scampi Linguine. Lemon garlic white wine butter sauce over shrimp & pasta. Makes a great weeknight dinner!!

Course Dinner

Cuisine Italian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings people

Calories 680kcal

Author Susie Weinrich

Equipment

Large skillet
Microplane or zester

Ingredients

1 lb large shrimp peeled and deveined
1 teaspoon kosher salt
½ teaspoon black pepper
4 garlic cloves minced and divided
3 tablespoon extra virgin olive oil divided (see note)
5 tablespoon butter cubed
½ teaspoon red pepper flakes (less if you are sensitive to spice)
½ cup dry white wine chardonnay or pinot grigio work great
3 tablespoon fresh squeezed lemon juice
2 tablespoon chopped parsley
1 teaspoon zest of a lemon divided
12 oz linguine cooked per package instructions
fresh grated parmesan cheese

Instructions

THIS RECIPE COMES TOGETHER VERY QUICKLY. I recommend while the shrimp marinates that you get all your ingredients measured and prepped.
In a large bowl toss the shrimp with 1 tablespoon extra virgin olive oil, 1 minced garlic clove, ½ teaspoon lemon zest, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Let this marinate for 15-20 minutes.
In a large pot of salted boiling water cook the linguine per package instructions.
While the pasta is cooking, in a large skillet over medium heat add the remaining 2 tablespoon extra virgin olive oil. When it is hot sauté the shrimp for approx. 1 minute per side. Using tongs transfer the shrimp to a plate.
In the same skillet add the remaining 3 minced garlic cloves and red pepper flakes, sauté for 30 second, not allowing the garlic to brown.
Pour in the wine and lemon juice and simmer for about 2 minutes.
Add the cubed butter and simmer in the sauce until it is melted and the sauce is thickening, about 1 minute.
Add the shrimp to the pan along with any juices from the plate, chopped parsley, lemon zest and the cooked linguine.
Toss everything together so the pasta is coated with the sauce.
Serve immediately with fresh grated parmesan cheese.

Notes

Storing: Store any leftover Shrimp Scampi Linguine in the fridge in an air tight container for up to 3 days.

Reheating: The butter/oil will solidify on the pasta and shrimp when it is in the fridge. Add very little broth/water and reheat in the microwave or on the stovetop over low heat.

Extra Virgin Olive Oil: Make sure that you use Extra Virgin Olive Oil, not regular olive oil.

Nutrition