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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Top down view of a skillet full of shrimp scampi linguine.

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.

Side view of a pair of tongs picking up a serving of shrimp scampi linguine from a skillet.

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:

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.
Close up of shrimp scampi linguine, focusing on a shrimp covered in parmesan cheese and parsley garnish.

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

Top down view of a skillet full of shrimp scampi linguine.
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 

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

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Recipe Rating




25 comments

    • Glenda
    • 5 stars

    It was fast and delicious! I will be making this again!

    • Mary

    Are these definitely shrimp? Look like prawns to me

    • Alicia Muniz

    How much would I need in order to cook for 8 people?

    • Connie
    • 5 stars

    In our Italian household we never use any kind of cheese with any seafood.
    Is this regional any one have a answe please let me know .

    • Krista Crocker
    • 5 stars

    This was delicious and super easy to make! One tip that I used was to reserve about 1/2 cup of the pasta cooking water in case the pasta needed a little more moisture. It needed some of that. Perfect and EASY for a quick dinner when I’m working late.

    • Misha
    • 3 stars

    It taste ok but the lemon juice was a bit much.

    • Noemi
    • 5 stars

    I agree, if you are not really a fan of a lemony taste, then do not put too much of it. There’s a heat using 1/2teaspoon of red pepper flakes, if you do not that spicy, use a little less.

    I was looking for a recipe that uses just the cooking wine and this is perfect for me.

    Overall, we love the dish, it is delicious!

      • Chef Jose

      Listen, and listen Well, there is absolutely no such thing as Cooking Wine, what is sold in markets today and is listed as coookig wine, it’s Crap, loaded with sodium, and will absolutely ruin a light and mellow dish, such as scampi. I recommend using Vermouth (dry) and will not alter your food and will only hilite the flavor of what your cooking, without adding extra sodium, or a drinkable white wine, to complement your hard work. I am a Chef, and have been making Shrimp Scampi for years, and would not ever, make it, or anything with So called cooking Wine, if someone tells you differently, they don’t know what there talking about, sorry if I Have affended anyone, but that’s the Truth plain and simple ,

    • Linda Forman

    I enjoyed it although I thought it could have used less lemon juice. I tasted lemon juice more than anything else.

    • Thanks for the feedback, Linda!

    • Josie
    • 5 stars

    I always order shrimp scampi when I go out to eat, this looks so much better! Going to stock up on shrimp next time I go to the market so I can recreate this yummy dinner at home!

    • Shannon Peterson
    • 5 stars

    Oh my gosh, I am drooling! This looks so yummy!

      • Chrisy

      Thank you Shannon! It tastes as good as it looks 😀

    • Krysta
    • 5 stars

    YOU SIMPLY CAN’T GO WRONG WITH SHRIMP SCAMPI! Growing up in an Italian household, this was a staple and it is amazing. Your pictures look great too! Yum!

      • Chrisy

      I agree Krysta! And thank you 😀

      • Larry Kast
      • 3 stars

      My only comment is that Parmesan cheese will overpower the delicate shrimp. Cheese and seafood is a no no

    • Jamie
    • 5 stars

    We love shrimp and pasta at our house. This recipe looks amazing! Will be trying this very soon!!

      • Chrisy

      Thanks Jamie! Hope your house likes it as much as mine did 😀

    • MIchelle
    • 5 stars

    Can’t wait to make this.

      • Chrisy

      Let me know if you guys like it when you do 😀

    • Joyce Brownrigg
    • 5 stars

    So simple to make and fast. Perfect for those days when you are either in a hurry or just don’t feel like a super heavy meal. Love it.

      • Chrisy

      Thanks Joyce! This was super easy to make, even with setting up for a photo. Nadine seemed to like it, too.

    • Thalia @ butter and brioche
    • 5 stars

    This linguine looks divine! I am so craving a bowlful right now. Yum!

      • Chrisy

      Thank you Thalia 😀 I’ve been craving more of it, too. Need to restock my shrimp supply!

      • Craig
      • 5 stars

      This came out great. I used a tad more white whine and about 2 more table spoons of butter. I also crushed the red pepper with mortar and pestle which made it a bit more spicy. I think next time I will use a little less red pepper because the mortar pestle really infused more heat into the dish. I also chose to use angel hair pasta.
      Thanks for a great simple recipe!