Shrimp Scampi and Linguine

4.59 from 29 votes

Shrimp Scampi and Linguine

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.

Prep Time15

Cook Time5

Total Time20

Course: Pasta, Shrimp

Cuisine: Italian Recipes

Keyword: Shrimp Scampi and Linguine

Servings: people

Author: Bee Yinn Low

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.

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