Shrimp Scampi Linguine Seafood Pasta Recipe

Give it up, my sweet friend! You cannot resist the siren call of this Shrimp Scampi Linguine Seafood Pasta. I’m telling you, it’s a flavor explosion waiting to happen in your kitchen. If you love a good shrimp scampi, you have to try this juicy garlic butter shrimp scampi that’s ready in a flash.

We’re talking plump, juicy shrimp swimming in a pool of the most glorious garlic butter and white wine sauce. It’s all tangled up with perfect pasta. One bite and you’ll be hooked for life. Come to Mama!

This dish is my ultimate weeknight hero and my go-to for a fancy-feeling date night. It comes together faster than you can decide what to watch on TV. Let’s make some magic!

Recipe Overview

• Cuisine: Italian-American
• Category: Main Course, Pasta
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Do You Love This Recipe Too?

I fell head over heels for this pasta on a random Tuesday. I wanted something special but had zero energy.

I threw this together with what I had. The moment that sauce hit the pasta? Pure bliss. Now, it’s my happy dance in a bowl.

It never, ever lets me down. The smell alone will make your whole house feel like a fancy Italian bistro. I’m obsessed and I know you will be too.

My Shopping List for This Recipe

Grab these key players! Freshness is your best friend here, especially with the shrimp and the lemon. It makes all the difference.

Get the good parmesan, too. The kind you grate yourself. It melts into the sauce like a dream and adds that salty, nutty punch.

Let’s Get Your Ingredients Ready

Here’s everything you need. Measure it all out before you start cooking. Trust me, it makes the process so smooth and fun!

Recipe

Shrimp Scampi Linguine Seafood Pasta Recipe

Make Shrimp Scampi Linguine Seafood Pasta Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 15 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 1 pound large shrimp, peeled and deveined
• 12 ounces linguine (or your favorite long pasta!)
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 6-8 large garlic cloves, minced (yes, that much!)
• 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1/2 cup chicken or seafood broth
• 1 large lemon (for zest and juice)
• 1/2 teaspoon red pepper flakes (adjust to your heat level)
• 1/2 cup fresh parsley, chopped
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste

Bringing This Recipe to Life (Step-by-Step)

1

Bring a large pot of salted water to a boil. Cook the linguine according to package directions for al dente. Before draining, save about 1 cup of that precious pasta water!

2

While the pasta cooks, pat your shrimp very dry with paper towels. Season them generously with salt and pepper. This is the secret to getting a nice sear.

3

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the shrimp in a single layer. Cook for just 1-2 minutes per side until pink and opaque. Don’t overcook them! Remove to a plate.

4

To the same skillet, add the butter and remaining 2 tablespoons of olive oil. Reduce the heat to medium. Add the minced garlic and red pepper flakes. Cook for just 30-60 seconds until fragrant. Do not let the garlic burn!

5

Carefully pour in the white wine and broth. Let it bubble and simmer for 3-4 minutes. This cooks off the alcohol and reduces the sauce slightly.

6

Zest the whole lemon right into the pan. Then, cut it in half and squeeze in the juice. Stir it all together. Taste it! This is where the sauce gets its bright, amazing flavor. For another bright and fresh take, check out this zesty lemon-herb shrimp scampi.

7

Add the drained pasta directly into the skillet with the sauce. Toss it all together, adding a splash of the reserved pasta water to help the sauce cling to every strand.

8

Turn off the heat. Stir in the cooked shrimp, most of the parsley, and the grated Parmesan. Toss everything until it’s beautifully coated and glossy.

9

Serve immediately! Top with more parsley, extra Parmesan, and another crack of black pepper. You did it!

Notes

Enjoy your homemade Shrimp Scampi Linguine Seafood Pasta Recipe!

Nutrition Information

Calories: ~650

Carbohydrates: 70g

Protein: 35g

Fat: 25g

Saturated Fat: 10g

Cholesterol: 250mg

Sodium: 900mg

Fiber: 3g

Sugar: 4g

Did You Make This?

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• 1 pound large shrimp, peeled and deveined
• 12 ounces linguine (or your favorite long pasta!)
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 6-8 large garlic cloves, minced (yes, that much!)
• 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1/2 cup chicken or seafood broth
• 1 large lemon (for zest and juice)
• 1/2 teaspoon red pepper flakes (adjust to your heat level)
• 1/2 cup fresh parsley, chopped
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste

Bringing This Recipe to Life (Step-by-Step)

Okay, team! Let’s fire up the stove. This comes together fast, so stay with me. You’re about to create something incredible.

1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions for al dente. Before draining, save about 1 cup of that precious pasta water!
2. While the pasta cooks, pat your shrimp very dry with paper towels. Season them generously with salt and pepper. This is the secret to getting a nice sear.
3. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the shrimp in a single layer. Cook for just 1-2 minutes per side until pink and opaque. Don’t overcook them! Remove to a plate.
4. To the same skillet, add the butter and remaining 2 tablespoons of olive oil. Reduce the heat to medium. Add the minced garlic and red pepper flakes. Cook for just 30-60 seconds until fragrant. Do not let the garlic burn!
5. Carefully pour in the white wine and broth. Let it bubble and simmer for 3-4 minutes. This cooks off the alcohol and reduces the sauce slightly.
6. Zest the whole lemon right into the pan. Then, cut it in half and squeeze in the juice. Stir it all together. Taste it! This is where the sauce gets its bright, amazing flavor. For another bright and fresh take, check out this zesty lemon-herb shrimp scampi.
7. Add the drained pasta directly into the skillet with the sauce. Toss it all together, adding a splash of the reserved pasta water to help the sauce cling to every strand.
8. Turn off the heat. Stir in the cooked shrimp, most of the parsley, and the grated Parmesan. Toss everything until it’s beautifully coated and glossy.
9. Serve immediately! Top with more parsley, extra Parmesan, and another crack of black pepper. You did it!

Fun Variations to Try Next Time

Got the basics down? Let’s play! This recipe is a fantastic canvas for your own ideas.

Swap the linguine for angel hair pasta for an even lighter, quicker-cooking dish. Just watch it closely, as it cooks in a flash!

Add a handful of cherry tomatoes in with the garlic. Let them blister and burst. They add a sweet, juicy pop to every bite.

For a creamy twist, stir in a 1/4 cup of heavy cream or a big spoonful of mascarpone cheese at the very end. It becomes luxuriously rich. If you’re in the mood for a cheesy, rolled pasta dish, these shrimp scampi lasagna rolls are an incredible delight.

How to Store, Freeze, and Reheat

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 2 days.

Reheat gently in a skillet with a tiny splash of water, broth, or wine. The microwave can make the shrimp rubbery, so the stovetop is best.

I don’t recommend freezing this one. The shrimp and pasta texture just won’t be the same after thawing. It’s truly meant to be enjoyed fresh!

NUTRITION INFORMATION

• Calories: ~650
• Carbohydrates: 70g
• Protein: 35g
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 250mg
• Sodium: 900mg
• Fiber: 3g
• Sugar: 4g

*Nutrition is an estimate and will vary based on specific ingredients used.

A Quick Q&A on This Recipe

Can I use frozen shrimp?

Absolutely! Just make sure they are fully thawed and patted bone-dry before cooking. This is the key to getting that perfect sear instead of a steam.

What if I don’t drink wine?

No problem! Just use all broth with an extra tablespoon of lemon juice. It will still be delicious, I promise. The wine just adds a lovely depth.

Is this really a good date night dish?

Are you kidding? It’s the BEST. It feels fancy and indulgent but takes 30 minutes. You get to spend more time with your person and less time slaving in the kitchen. Light some candles and you’re set!

See? I told you this was going to be amazing. That garlic butter sauce, the pop of lemon zest, the tender shrimp… it’s a symphony in a bowl.

This recipe is my love letter to easy, spectacular cooking. It proves you don’t need to fuss for hours to make something truly memorable. Now go make it, and get ready for the compliments to roll in!

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!