Easy Shrimp Scampi Linguine Recipe
This easy shrimp scampi linguine can be ready and on the table in less than 20 minutes! Creamy sauce and shrimp are piled on top of a bed of pasta that can easily be made gluten-free.
Servings: 4 servings
Ingredients
- 8 oz. linguine gluten-free, if needed
- 3 Tbsp. butter high-quality European butter
- 3 cloves garlic finely minced
- ¼ tsp. red pepper flakes
- 1 lb. shrimp peeled and deveined (about 20-24 count/lb)
- ⅓ cup dry white wine or chicken broth*
- ¼ cup lemon juice freshly squeezed
- ¼ tsp. salt to taste
- ¼ tsp. black pepper
- 1 Tbsp. lemon zest
- Parmesan cheese grated or shredded, optional
- Parsley finely chopped, optional
Instructions
- Make the Pasta: Bring a large pot of water to a boil and cook linguine pasta to al dente according to the package directions. Drain in a colander.8 oz. linguine
- Sauté the Shrimp: Melt butter in a large saucepan or skillet over medium heat. Add garlic, red pepper and shrimp. Saute for 2-3 minutes, or until shrimp begin to turn opaque.3 Tbsp. butter, 3 cloves garlic, ¼ tsp. red pepper flakes, 1 lb. shrimp
- Add the Sauce and Simmer: Whisk in white wine, lemon juice, salt, pepper and lemon zest. Increase heat to high, bring sauce to a boil and then reduce medium-low. Let sauce simmer for 2-3 minutes.⅓ cup dry white wine, ¼ cup lemon juice, ¼ tsp. salt, ¼ tsp. black pepper, 1 Tbsp. lemon zest
- Stir in the Pasta and Serve: Add the cooked and drained pasta to the sauce mixture and toss to combine. Serve shrimp scampi linguine with fresh Parmesan cheese, parsley and a glass of white wine. Enjoy!Parmesan cheese, Parsley
Video
Notes
*Pinot Grigio and Sauvignon Blanc are the best white wines to use.
Prep-Ahead Instructions:
You can make the pasta a day early, but shrimp is best served fresh.
Storage Directions:
Keep leftover shrimp scampi in an airtight container in the fridge for up to 2-3 days. For the best flavor, you need to freeze shrimp soon after cooking. It's best separate from the pasta. Line the leftovers on a tray in a single layer and place that in the freezer for a couple of hours. Then, transfer the shrimp to a freezer-safe bag and store it for 12 months. You can warm the shrimp back up in a skillet over medium heat. You can try the microwave, but the texture won’t be as good.
Recipe Tips:
- Pay attention. Make sure to cook your pasta to al dente, about 95% of the way.
- Be picky. Use the best butter you can find. My go-to is Kerrygold.
- Use what you got. For the white wine, use what you have on hand!
- Just enough. Don't overcook the shrimp at first, it will continue to cook when you simmer the sauce.
Nutrition
Calories: 352kcal | Carbohydrates: 44g | Protein: 30g | Fat: 3g | Cholesterol: 287mg | Sodium: 915mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 11.4mg | Calcium: 180mg | Iron: 3.2mg