I like cooking seafood at home, but sometimes shrimp can overcook easily, and in this recipe, it is all about timing and gentle heat to get shrimp that is tender, juicy, and perfectly pink. I also love the way the garlic butter and wine sauce blends with the lemon and parsley, creating a rich but fresh flavor that never feels too heavy. Linguine with Shrimp Scampi is one of those classic Italian-American dishes that feels fancy but is surprisingly easy to make at home. 

The beauty of this recipe is how simple ingredients come together to create a dish that tastes restaurant-quality. You don’t need a long list of fancy seasonings or complicated techniques. Fresh ingredients, the right cooking method, and a little bit of patience are all it takes to turn shrimp and pasta into something unforgettable.

I have made this recipe many times, and I use fresh lemon juice, good quality butter, and dry white wine for the best flavor. Always cook the pasta just until al dente, because it will finish cooking in the sauce with the shrimp, which keeps it perfectly firm. I also always reserve a little pasta water so I can adjust the sauce if it becomes too thick.

You can serve Linguine with Shrimp Scampi on a simple white plate for elegance, some crusty garlic bread on the side for dipping, also with a light green salad for balance. A sprinkle of extra parsley or Parmesan on top makes it even more visually appealing and adds extra flavor.

Its Perfect For:

• Quick weeknight dinners that feel fancy without stress.
• Special date nights at home with a restaurant-quality touch.
• Family gatherings where everyone loves pasta and seafood.
• Casual entertaining when friends drop by unexpectedly.
• Lunch or dinner prep when you want something satisfying yet light.

Ingredients

• 12 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 cup dry white wine (or chicken broth)
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese, for serving (optional)

Kitchen Equipment You’ll Need

• Large pot for cooking linguine.
• Large skillet for making the shrimp and scampi sauce.
• Mixing bowl for tossing shrimp and pasta.
• Measuring cups and spoons.
• Tongs or pasta fork to combine pasta and sauce.
• Small whisk if using cornstarch for thickening.
• Lemon zester or grater for fresh lemon zest.

How to Make Linguine with Shrimp Scampi

Step 1

Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Step 2

Prepare the shrimp: While the pasta is cooking, pat the shrimp dry with paper towels. Season lightly with salt and pepper.

Step 3

Cook the shrimp: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4

Make the scampi sauce: In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon olive oil. Reduce the heat to medium, then add the minced garlic and red pepper flakes. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 2–3 minutes, until slightly reduced.

Step 5

Combine pasta and shrimp: Return the cooked shrimp to the skillet along with the drained linguine. Toss everything together to coat the pasta and shrimp evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Step 6

Finish and serve: Stir in the lemon zest and chopped parsley. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with extra parsley and grated Parmesan cheese if desired, for a fresh and flavorful presentation that’s perfect for family dinners or a special occasion.

Tips for Perfect Shrimp Scampi

• Always pat the shrimp dry before cooking. Moisture prevents browning and makes the sauce watery.
• Cook shrimp over medium-high heat just until pink. They cook fast, so watch carefully.
• Reserve pasta water before draining. It helps loosen the sauce if it becomes too thick.
• Use fresh lemon juice and zest for a bright flavor that balances butter and garlic.
• Don’t burn garlic! Sauté it lightly over medium heat for one minute until fragrant.
• Toss pasta and shrimp in the sauce off the heat for even coating and to avoid overcooking.
• Serve immediately for best texture. Leftover pasta can dry out or become mushy.

Optional Ingredients

• Red pepper flakes for a mild kick.
• Cherry tomatoes for sweetness and color.
• Capers for briny flavor.
• White wine for extra depth (can use chicken broth instead).
• Grated Parmesan cheese for richness.
• Fresh basil leaves for aromatic freshness.

How to Serve Linguine with Shrimp Scampi

I love serving this dish directly from the pan onto a warm plate so that the pasta stays glossy and the shrimp look perfectly cooked. I usually drizzle a little extra garlic butter sauce over the top to make it shine and sprinkle chopped parsley for freshness. It’s a simple touch, but it makes the dish feel extra special and visually inviting.

I also like serving it with sides that complement the rich, buttery flavor. Some lightly toasted garlic bread is perfect for scooping up the sauce, while a crisp green salad with a lemon vinaigrette adds a refreshing balance. I sometimes add a few roasted cherry tomatoes or sautéed zucchini on the side for color and extra nutrients.

I often serve it family-style when guests are coming over. I keep the shrimp and pasta in a large serving dish and let everyone help themselves. Adding optional toppings like extra Parmesan, crushed red pepper, or lemon wedges lets each person customize their plate. It also creates a fun, interactive meal that feels casual but elegant at the same time.

Is Linguine with Shrimp Scampi Healthy?

Shrimp is naturally low in calories and high in protein, making it a great choice for a light meal. The sauce is rich because of butter and olive oil, but with proper portion control and fresh ingredients, it’s still a balanced and satisfying dish.

The lemon juice, garlic, and parsley provide extra nutrients and flavor without adding calories. Swapping half the butter with extra olive oil or serving with whole wheat pasta can make it even healthier without compromising taste.

Variations and Substitutions

• Chicken Scampi: Swap shrimp for chicken breast strips. Cook the chicken in the same garlic butter sauce for a protein-packed twist.
• Gluten-Free Linguine: Use gluten-free pasta instead of regular linguine. It cooks the same and absorbs the sauce beautifully.
• Spicy Scampi: Add extra red pepper flakes. The heat pairs perfectly with garlic and butter for a bold flavor.
• Creamy Version: Stir in a splash of heavy cream at the end. This makes a luxurious, rich, and creamy sauce.
• Vegetable Scampi: Add zucchini or asparagus along with shrimp. It makes the dish more colorful and nutritious.
• Capellini Noodles: Swap linguine with angel hair pasta. It cooks faster and makes a delicate, elegant version.
• Garlic-Infused Olive Oil: Replace half the butter with garlic-infused olive oil. It intensifies flavor while reducing saturated fat.
• Tomato Scampi: Toss in cherry tomatoes at the last minute. They soften and add a sweet, fresh balance to the buttery shrimp.

How to Store and Reheat

To store leftover shrimp scampi, place the pasta and shrimp in an airtight container and refrigerate for up to 2 days. It’s best to keep the sauce separate if possible to prevent the pasta from soaking it all up.

When reheating, use a skillet over medium heat. Add a splash of water, chicken broth, or olive oil to loosen the sauce. Heat gently until warmed through, stirring occasionally so the shrimp remain tender and the pasta doesn’t overcook.

Frequently Asked Questions About Linguine with Shrimp Scampi

Can I use frozen shrimp?
Yes! Just make sure the shrimp are completely thawed before cooking. Pat them dry with a paper towel to remove excess moisture, which helps them sear properly. Thawed shrimp cook quickly, so add them to the pan only once the sauce is ready.

Can I make this ahead of time?
You can prepare some components in advance. Cook the pasta and shrimp separately, store them in airtight containers, and keep the sauce in the fridge. When ready to serve, gently reheat everything together, adding a little reserved pasta water to loosen the sauce.

Can I skip the wine?
Absolutely. If you prefer not to use wine, substitute with chicken or vegetable broth. It still creates a flavorful sauce, though it will have a slightly different depth. The key is balancing with lemon juice and butter to keep the dish bright and rich.

Can I use other pasta shapes?
Yes, while linguine is classic, spaghetti, fettuccine, or even bucatini work well. Just make sure the pasta cooks al dente so it can absorb the sauce without getting mushy. Larger noodles pair beautifully with the shrimp, keeping every bite satisfying.

Linguine with Shrimp Scampi Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

This Linguine with Shrimp Scampi recipe is easy, elegant, and perfect for many occasions. With simple ingredients, careful timing, and a few optional touches, you can make a dish that feels like it belongs in a fancy Italian restaurant right at home.

Ingredients

• 12 oz linguine pasta

• 1 lb large shrimp, peeled and deveined

• 4 tablespoons unsalted butter

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (optional, for a little heat)

• 1/2 cup dry white wine (or chicken broth)

• Zest and juice of 1 lemon

• Salt and freshly ground black pepper, to taste

• 1/4 cup chopped fresh parsley

• Grated Parmesan cheese, for serving (optional)

Directions

• Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
• Prepare the shrimp: While the pasta is cooking, pat the shrimp dry with paper towels. Season lightly with salt and pepper.
• Cook the shrimp: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
• Make the scampi sauce: In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon olive oil. Reduce the heat to medium, then add the minced garlic and red pepper flakes. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 2–3 minutes, until slightly reduced.
• Combine pasta and shrimp: Return the cooked shrimp to the skillet along with the drained linguine. Toss everything together to coat the pasta and shrimp evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
• Finish and serve: Stir in the lemon zest and chopped parsley. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with extra parsley and grated Parmesan cheese if desired, for a fresh and flavorful presentation that’s perfect for family dinners or a special occasion.