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Shrimp Scampi with Linguine

A classic recipe that is elegant for special occasions and simple enough for any family meal. It's bright, but with a kick. This is the ultimate shrimp scampi recipe.

Course Main Course, Pasta, Seafood
Cuisine American, Italian
Keyword Easy Dinner, Shrimp Pasta, Shrimp Scampi
Servings 4 people


  • 3/4 pound Linguine pasta
  • 4 Tablespoons unsalted butter
  • 4 Tablespoons Olive oil, plus a little extra to drizzle at the end
  • 2 Shallots, minced (can substitute with ΒΌ cup of minced red onion)
  • 3 - 4 garlic cloves, minced
  • pinch red pepper flakes
  • 1 1/2 pound jumbo shrimp, peeled and deveined
  • 1 Tablespoon plus 1 teaspoon of Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup white wine
  • 1 lemon, juice and zest
  • 1/4 cup Italian flat leaf parsley, chopped, plus more for garnish


  1. Fill a stock pot with water, add 1 Tablespoon of Kosher salt and a drizzle of oil. When it comes to a boil add the pasta and cook pasta according to package instructions, about 6-8 minutes for al dente.

  2. In a wide skillet over medium heat, melt 2 Tablespoons of butter and 2 Tablespoons of olive oil. Saute the shallots, garlic and pepper flakes for a minute.

  3. Layer the shrimp evenly in the skillet, sprinkle 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper over the shrimp. When they turn pink, flip individually and allow them to cook on the other side. This takes a few minutes, do not leave shrimp unattended. Remove shrimp from skillet and tent with foil to keep warm.

  4. Add wine, lemon juice and bring to a boil. Add remaining butter, olive oil and lemon zest. Stir to combine well. When the butter has melted, return the shrimp to the skillet. Add parsley and pasta.

  5. Stir well to combine and coat all the pasta with the sauce. If a little dry, add a 1/4 cup of pasta water. Taste and reseason as needed.

  6. Drizzle a little olive oil, parsley and red pepper flakes (optional). Serve immediately.