Recipes › Seafood › Shrimp Scampi Linguine Recipe

Shrimp Scampi Linguine Recipe

Recipe by Pedro M. A. Neves

Shrimp Scampi Linguine is a classic Italian-American dish that combines tender shrimp with al dente pasta in a vibrant garlic and white wine sauce. This elegant yet simple preparation showcases the delicate flavor of fresh seafood finished with bright lemon and fresh parsley. Ready in under 30 minutes, it's perfect for weeknight dinners or impressive entertaining.

Ingredients

• 450g (1 lb) large shrimp, peeled and deveined
• 400g (14 oz) dried linguine
• 6 cloves garlic, thinly sliced
• 120ml (½ cup) dry white wine
• 120ml (½ cup) chicken or seafood stock
• 60ml (¼ cup) extra virgin olive oil
• 30g (2 tablespoons) unsalted butter
• 30ml (2 tablespoons) fresh lemon juice
• 2.5ml (½ teaspoon) red pepper flakes
• 15g (3 tablespoons) fresh flat-leaf parsley, chopped
• 5ml (1 teaspoon) kosher salt
• 2.5ml (½ teaspoon) black pepper
• Zest of 1 lemon

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml (½ cup) pasta water, then drain the pasta into a colander.

2. While pasta cooks, pat the shrimp dry with paper towels. Season shrimp evenly with salt and pepper on both sides.

3. Heat 30ml (2 tablespoons) of olive oil in a large skillet over medium-high heat. Once shimmering, add half the shrimp in a single layer and sear without moving for 2 minutes until the underside turns opaque pink.

4. Flip each shrimp and cook for another 1-2 minutes until just cooked through. Transfer cooked shrimp to a clean plate. Repeat with remaining oil and shrimp.

5. Reduce heat to medium. Add sliced garlic and red pepper flakes to the same skillet and cook for 30 seconds, stirring constantly, until fragrant but not browned.

6. Pour white wine into the skillet, scraping up any browned bits from the bottom. Add stock and lemon juice, then bring to a gentle simmer. Cook for 2 minutes to reduce slightly.

7. Return cooked shrimp to the skillet along with the butter. Stir gently for 30 seconds until butter is melted and shrimp are heated through. Taste and adjust seasoning if needed.

8. Add drained linguine to the skillet and toss gently for 1-2 minutes, adding reserved pasta water a little at a time to achieve a silky sauce consistency.

9. Remove from heat and stir in fresh parsley. Divide among serving bowls and garnish with additional parsley, lemon zest, and a crack of black pepper.

Substitutions

• Replace white wine with additional seafood stock for an alcohol-free version; reduce total liquid by 60ml (¼ cup)
• Substitute linguine with spaghetti or fettuccine for different texture preferences
• Use sea scallops or a combination of shrimp and scallops for variety
• Replace butter with additional olive oil for a lighter, dairy-free preparation

Tips

• Pat shrimp completely dry before cooking to achieve better browning and prevent splattering
• Do not overcook shrimp; it becomes rubbery within seconds. Remove it from heat the moment it turns opaque throughout
• Save pasta water before draining; the starch helps emulsify the sauce and creates a silky coating on the noodles
• Use fresh shrimp or properly thawed frozen shrimp for best texture and flavor

Shrimp Scampi is believed to have origins in Southern Italy, particularly in coastal regions of Campania and Sicily where fresh seafood was abundant. While the dish is now iconic in Italian-American cuisine, it represents a simplified, Americanized interpretation of traditional Italian seafood preparations, often served as a restaurant dish rather than home cooking.

You might also like

Sicilian Tuna Recipe

27 min · Seafood

Spaghetti Alle Vongole Recipe

35 min · Seafood

Italian Tuna Pasta Bake Recipe

50 min · Seafood

Garlic Butter Shrimp Pasta Recipe

25 min · Seafood