Ultimate Shrimp Scampi Linguini
Dive into the luxurious flavors of the Ultimate Shrimp Scampi Linguini, a restaurant-quality seafood dish perfect for easy weeknight dinners or elegant entertaining. This recipe combines tender linguini pasta with succulent shrimp, sautéed in a rich, buttery garlic sauce infused with dry white wine, fresh lemon juice, and a hint of red pepper flakes for a subtle kick. Finished with fresh parsley and optional Parmesan for extra decadence, this one-pan masterpiece comes together in just 35 minutes. With its perfectly balanced blend of citrusy brightness and savory depth, this shrimp scampi linguini is guaranteed to impress and satisfy every craving. Perfectly seasoned and effortlessly elegant, it’s your go-to pasta recipe for any occasion!
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Recipe Information
Ingredients
- 12 ounces linguini pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 tablespoons fresh lemon juice
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to boil and cook the linguini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat until melted and shimmering.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the shrimp to the skillet in a single layer. Season them with salt and black pepper. Cook for 2-3 minutes on one side, then flip them over and cook for another 2-3 minutes, or until they turn pink and opaque. Remove the cooked shrimp from the skillet and transfer them to a plate.
To the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Stir in the red pepper flakes and let them cook for 30 seconds.
Pour in the white wine and fresh lemon juice. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the liquid to reduce slightly.
Return the cooked shrimp to the skillet along with the cooked linguini. Toss everything together to coat the pasta and shrimp in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Remove the skillet from heat and stir in the fresh parsley. Taste and adjust the seasoning with additional salt or pepper as needed.
Serve immediately, garnished with extra parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.3 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1067 mg | 82% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
