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Shrimp Scampi and Linguine is a quick and easy pasta dish with juicy shrimp tossed in a garlicky, buttery, and lemony scampi sauce with white wine. This simple shrimp scampi linguine recipe comes together in just 20 minutes—perfect for a weeknight dinner or a quick, delicious meal.
Table of Contents
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 pasta, turning it into a complete, satisfying meal.
This version of shrimp scampi and linguine combines succulent shrimp with a buttery, garlicky sauce made with white wine, making it a favorite pasta dish for many. If you’re craving a simple yet delicious meal, give my easy shrimp scampi linguine recipe a try! It’s quick, easy, and full of flavor—perfect for a weeknight dinner or whenever you’re in the mood for something tasty.
Be sure to check out the tips and tricks below, along with my video guide, to make the best shrimp scampi pasta! For more tasty seafood dishes, be sure to check out my Seafood Scampi, Shrimp Fettuccine Alfredo, and Italian Shrimp Pasta recipes!
Why You’ll Love This Recipe
- Quick and easy. This shrimp scampi linguine comes together in just 20 minutes, making it perfect for busy nights when you want something delicious without the hassle.
- Buttery, garlicky sauce. The rich, buttery sauce with garlic, a splash of white wine, and lemon really makes the shrimp pop. Add a little cayenne for some heat, and you’ve got the perfect balance of flavors everyone will love.
- Fresh and healthy. With fresh shrimp, tomatoes, and a light buttery sauce, this dish is a great way to enjoy seafood without feeling heavy. It’s fresh, flavorful, and guilt-free.
Ingredients You’ll Need
- Linguine – If you have spaghetti, fettuccine, or angel hair pasta on hand, feel free to use any of those instead.
- Shrimp
- Cayenne pepper – If you prefer a milder flavor, you can use paprika.
- Butter – I prefer unsalted butter for better control over the salt, but if you only have salted butter, just tweak the salt to your taste.
- Olive oil
- Garlic
- White wine – You can substitute with Japanese cooking wine, or for a non-alcoholic version, try using broth or apple/white grape juice.
- Salt
- Sugar
- Cherry tomatoes
- Lemon juice
- Black pepper
- Parsley
- Parmigiano Reggiano
For the full details on each ingredient, be sure to check out the recipe card at the bottom of this post.
Sidenote: Traditionally, Italians make this dish with scampi or king prawns. In the U.S., it’s made with shrimp since scampi isn’t as easy to find. You can serve it on its own or pair it with pasta for a delicious, complete meal.
How To Make Shrimp Scampi And Linguine
Alright, first things first—get a pot of water boiling and cook the linguine according to the package directions.
Next, sprinkle a little cayenne pepper over the shrimp and set them aside for now.
Alright, now heat up a sauté pan and throw in the butter. Once it melts, add the olive oil. Then, toss in the garlic and cook it until it smells all yummy. Next, add the shrimp and cook them until they’re halfway done. Now, pour in the white wine, add a pinch of salt and sugar, and stir everything together. Finally, add the cherry tomatoes and linguine, and give it a good mix!
Once the shrimp are fully cooked, squeeze in some lemon juice, sprinkle in black pepper, and toss in the chopped parsley. Give everything a good mix, then plate it up and serve right away with a little shaved Parmigiano Reggiano on top!
Secrets To The Best Shrimp Scampi Linguine
- The key to this dish is using plump, juicy shrimp. Fresh shrimp gives you that briny-sweet flavor in every bite, and the garlicky, buttery, lemony sauce just clings to it perfectly. If you’re using frozen shrimp, make sure to thaw them thoroughly before cooking so they cook evenly!
- Garlic is the star here. If you’re like me and love garlic, feel free to add more to taste. Just be careful not to burn it when sautéing—it can get bitter.
- Don’t skip the lemon. A few squirts of fresh lemon juice at the end give the dish that bright, zesty flavor that cuts through the richness of the sauce. It’s what really brings all the flavors together!
- If the sauce feels a bit too thin, just let it simmer for another minute to thicken up. If it gets too thick, you can always splash in some pasta water or a bit more white wine to loosen it up.
Frequently Asked Questions
You can totally swap the shrimp for other seafood like scallops, lobster, crab, or even a mix of seafood. Just keep in mind that they might cook a bit faster or slower than shrimp, so adjust the cooking time as needed.
Yes! If you like a bit of heat, you can sprinkle in some red pepper flakes along with the cayenne pepper. Adjust to your spice preference.
I’m all about Parmigiano Reggiano for this dish, but if you don’t have it on hand, Pecorino Romano or regular Parmesan will do just fine. Just know that the flavor might be a little different, but still super tasty!
You can keep the leftovers in an airtight container in the fridge for up to 2 days. When you’re ready to reheat, just add a splash of water or broth to the pan to loosen up the sauce before warming it through.
This recipe is only 480 calories per serving.
What To Serve With Shrimp Scampi and Linguine
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Shrimp Scampi and Linguine
Ingredients
- 4 servings linguine
- 1 lb (500g) shrimp, peeled and deveined
- 1/4 teaspoon cayenne pepper
- 2 oz (60g) unsalted butter
- 1 1/2 tablespoon olive oil
- 5 cloves garlic, peeled and minced
- 5 tablespoons white wine
- salt, to taste
- 1/4 teaspoon sugar
- 6 cherry tomatoes, cut into halves
- 3 squirts lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Italian parsley, chopped
- shaved Parmigiano Reggiano, parmesan cheese
Instructions
- Heat a pot of water and cook the linguine according to the instructions on the package.
- Sprinkle cayenne pepper over the shrimp and set aside.
- Heat a sauté pan and add the butter. When the butter has melted, add the olive oil. Stir in the garlic and lightly sauté until aromatic before adding the shrimp to the pan. Sauté the shrimp until half cooked, then add the white wine, salt, and sugar. Add the cherry tomatoes and linguine to the pot, and stir to combine well.
- When the shrimp is completely cooked, add a few squirts of lemon juice, black pepper, and chopped parsley to the linguine. Toss to mix well, then dish out and serve immediately with some shaved Parmigiano Reggiano cheese.
Video
Notes
- The key to this dish is using plump, juicy shrimp. Fresh shrimp gives you that briny-sweet flavor in every bite, and the garlicky, buttery, lemony sauce just clings to it perfectly. If you’re using frozen shrimp, make sure to thaw them thoroughly before cooking so they cook evenly!
- Garlic is the star here. If you’re like me and love garlic, feel free to add more to taste. Just be careful not to burn it when sautéing—it can get bitter.
- Don’t skip the lemon. A few squirts of fresh lemon juice at the end give the dish that bright, zesty flavor that cuts through the richness of the sauce. It’s what really brings all the flavors together!
- If the sauce feels a bit too thin, just let it simmer for another minute to thicken up. If it gets too thick, you can always splash in some pasta water or a bit more white wine to loosen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow wow wow, love shrimp scampi.
I’m a Muslim so can I substitute with other non-alcoholic liquid? Like stocks or just plain water? Thanks in advance.
Yes you can use stock.
Tried this and it’s so good! Can always rely on your recipe, thanks!
Hi MSheen, thanks for your comment. I am so glad you love my recipe.
The recipe looks great,just the type of recipe I,d like.I found it when I looked for a recipe to go with your roasted butternut squash recipe.I have not tried either yet but am looking forward to making it and eating it.How much pasta do you recommend with the recipe,using 1 LB shrimp.Thanks.The only problem I think,for me would be finding a pan big enough for the pasta also.I was thinking maybe I’d drain the pasta and use the pan I cooked it in or another big pan like that to cook shrimp mixture in or transfer the shrimp mixture in to finish it right before adding the pasta..What do you think would be best.
Thank you for the recipes.
4 servings of linguine for 4 people is what you will need. You cook the pasta first in a pot, drained and set aside and use a skillet to make the shrimp. You can watch the video here: https://youtu.be/WKQsoq8DImo
I just printed out your recipe for Chili lime shrimp and an add for Easy Asian Take Out printed out as well. On the PRINT page it said ads will not print, so what happened? Ink is expensive! Also on the print out, (I did want the picture) the picture was on a whole separate page. I thought it would all fit on the same page with the recipe. The print is larger than it needs to be!!
Hi Janette – I am not sure why let me ask my developer to fix it. Sorry for the ink!
Made this tonight. Big hit for the whole family. Apparently my 2 year-old loves shrimp
Hi Melanie – so great that your family love the shrimp scampi linguine…so good right??? :)
Hi Bee, for a halal substitute for wine, what can I use? Tq
Just skip it but the taste will not be exactly the same.
I usually sub white wine with apple or white grape juice for all recipes calling for white wine, with very yummy results. Try it out!
That’s great to know! Thanks for your tips.
Hi, may I know what I can substitute cayenne pepper with if I want to make a child friendly version of this linguine?
Just skip it.
So, this has to be the easiest, simplest and most delicious way to cook shrimp! Loved the addition of the cherry tomatoes. I did use more than called for and more garlic to our taste. Hubby and I loved this so much I’ve fixed it twice in two weeks! Amazing! Thanks for posting such a wonderful recipe!!
Hi Jolene – thanks so much for your sweet comment. So glad you love my shrimp scampi linguine recipe. You should try my roasted shrimp scampi, even easier. https://rasamalaysia.com/roasted-shrimp-scampi/
I just saw that one on FB, I will definitely try it!!
Nutritinal information??