Shrimp Scampi Linguine

This white wine shrimp scampi is an easy dinner that comes together in 15 minutes! Homemade scampi sauce and juicy shrimp on a bed of tender linguine.

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About Shrimp Scampi Linguine

Simple and delicious, this shrimp scampi linguine is the perfect combination of lemony flavor in a buttery wine sauce. And when you add tender shrimp and miles of linguine pasta, you now have a complete dinner that can be served on weeknights or special occasions.

What’s in shrimp scampi with linguine?

• Linguine – Because this shrimp scampi is served on a bed of pasta. Linguine is the traditional choice, but feel free to use any type of pasta you’d prefer.
• Shrimp – The true star of the show! Medium or large shrimp are best, and they must be peeled and deveined. I personally prefer to remove the tail, too, but you can also cook this dish with the tails on.
• Garlic, salt, pepper, parsley – Delicious seasonings for traditional shrimp scampi.
• White wine – Used for adding a subtle acidity that builds a ton of flavor. If you’d prefer not to use white wine, an equal portion of chicken stock or more lemon juice would be the closest substitutions.
• Lemon juice – A trademark flavor in shrimp scampi, the lemon juice helps build on the tart flavor from the wine.
• Red pepper flakes – Adds a bit of a kick to the sauce.
• Parmesan cheese – Totally optional, but all seafood pasta dishes could benefit from a sprinkle of parmesan.

Can you use frozen shrimp?

Yes! This recipe is great to use for both fresh or frozen shrimp. If using frozen shrimp, make sure the shrimp is thawed and has been thoroughly rinsed.

What white wine should you use?

If you’re a fan of white wine, there’s great news for you here: you can use any type of dry white wine you prefer. So if you have a favorite type or brand, it’ll be perfect for making this dish.

But as far as my personal recommendations, I’ve really enjoyed Kendall-Jackson Chardonnay Vintner’s Reserve White Wine or Meiomi Chardonnay White Wine. They’re great for serving and sipping with the prepared dish, too!

Do you have to serve it with linguine?

If you’re in the mood for shrimp scampi – but not pasta – then you can totally skip the pasta and serve the shrimp scampi on its own.

For best results, I’d recommend making a few adjustments to the sauce:

• Increase the butter. Classic shrimp scampi tends to have a very buttery sauce, so I’d recommend using anywhere from 1/4 to 1/2 cup, at least
• Consider reducing the lemon and white wine. These are increased when serving with linguine so that there’s enough sauce (and that it’s potent enough) to cover the pasta. I’d recommend reducing the lemon and white wine by a quarter (three tablespoons per) or up to half (three tablespoons per).

What to serve with shrimp scampi linguine

This pasta dish has a delightfully light flavor, so you can pair it with just about anything. That being said, I like to go with Italian classics such as:

• Garlic bread
• Classic caprese
• Irish soda bread
• Honey butter croissants
• Parmesan asparagus
• Baked parmesan tomatoes

How long is shrimp scampi good for?

Once prepared and cooled, shrimp scampi can be stored in a sealed container in the refrigerator for up to three to four days.

When ready to eat, add a few dashes of water to the bowl, then heat in the microwave until hot.

Can you freeze shrimp scampi?

Yes, you totally can!

Once prepared and cooled, this shrimp pasta dish can be stored in a sealed container or freezer bag for up to three to five months.

Notes & tips for this lemony shrimp scampi

• Cooking shrimp can be very tricky. To a trained eye, you can see that even the shrimp in these photos are a tad overcooked (the unfortunate result of trying to work a video camera while I cook.) If you’re looking for some helpful pointers how to cook perfect crustaceans, be sure to check out this guide on How to Cook Shrimp and Mistakes to Avoid.
• Due to the red pepper flakes, this shrimp scampi is a tad spicy. Feel free to adjust this amount (or omit the red pepper flakes altogether) to suit your tastes.

More great seafood recipes

How do you make shrimp scampi with linguine?

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large skillet, melt butter and season with garlic and red pepper flakes.

Step 2 – Add shrimp and cook until bodies are pink and slightly curled.

Step 3 – Pour in white wine and lemon juice and season with salt and pepper. Bring to a boil, then remove from heat.

Step 4 – Add in some cooked linguine pasta, then toss to coat with the shrimp and scampi sauce.

Step 5 – Sprinkle pasta with parmesan and fresh parsley.

Step 6 – Serve and enjoy!

Recipe Details

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4.60 from 35 votes

Shrimp Scampi Linguine

15 mins cook

307 kcal

Yields: 4 servings

This shrimp scampi pasta makes for the perfect weeknight dinner! Shrimp drenched in a lemony white wine sauce and nestled in al dente linguine.

Ingredients 

US Customary – Metric

• 8 ounces linguine
• 2 tablespoons unsalted butter
• 1 pounds shrimp, peeled and deveined
• 1 tablespoon fresh minced garlic
• 1/2 teaspoon red pepper flakes, more or less, to taste
• 1/4 cup white wine
• 1/4 cup lemon juice
• 1 pinch salt, to taste
• 1 pinch black pepper, to taste
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh chopped parsley

Instructions

• In a large stockpot, cook linguine per package instructions. Drainand set aside.
  8 ounces linguine
• While pasta cooks, melt butter in a skillet over medium heat. Add shrimp, garlic, and red pepper flakes. Cook, stirring occasionally, until shrimp are pink and cooked through, about 2-3 minutes.
  2 tablespoons unsalted butter, 1 pounds shrimp, 1 tablespoon fresh minced garlic, 1/2 teaspoon red pepper flakes
• Pour white wine and lemon juice into skillet, then season with salt and pepper. Bring to a simmer, then remove from heat.
  1/4 cup white wine, 1/4 cup lemon juice, 1 pinch salt, 1 pinch black pepper
• Add cooked pasta to skillet, then toss to coat with sauce. Sprinkle parmesan cheese and parsley on top for garnish (both optional).
  2 tablespoons fresh chopped parsley, 1/4 cup grated parmesan cheese
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 130mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy