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Home Β» Recipes Β» Dinner

February 12, 2019

Shrimp Scampi Linguine

Published February 12, 2019 | Julia Frey (Vikalinka)

Jump to Recipe

Indulge in this Shrimp Scampi Linguine for a special occasion dinner. Shrimp cooked in garlic butter sauce with a splash of white wine, then tossed with linguine.

Whether it’s a dinner for TWO or a crowd, this simple shrimp scampi recipe is quick, easy and light on the ingredients, that is guaranteed to impress. 

For more shrimp recipes, try our Shrimp Penne alla Vodka or Cajun Dirty Rice with Shrimp .

Shrimp Scampi Linguine

I can’t emphasise enough how much I enjoy cooking with shrimp, or prawns as they are known in my part of the world. Delicious sweet flavour, light and lean and incredibly quick to prepare! 

Needless to say, shrimp recipes are always popular in my house. 

Shrimp scampi is such a classic in Italian cuisine, and the reason for it lies in its simplicity. 

Shrimp Scampi Linguine

What is Shrimp Scampi?

The reason shrimp scampi is a perfect shrimp recipe is because it allows the natural flavour of shrimp shine without masking it with too many ingredients. All you need is…

  • butter
  • garlic
  • dry white wine
  • fresh lemon juice
  • and salt

Shrimp Scampi Linguine in blue bowl

How to make it

This sauce is so delicious despite its simplicity, and pairs incredibly with pasta. Although not 100% Italian in origin, this pasta dish is a great Italian American invention that lives on. 

Recipe Tips and Notes

  • Use the freshest and the best quality ingredients you can afford. The ingredient list is very short in this recipe, therefore no way of hiding inferior quality. 
  • It’s very important not to overcook shrimp. Unlike most meat it doesn’t benefit from longer cooking. Insead of becoming more tender, it becomes rubbery. 
  • Let the scampi sauce reduce a little, so it doesn’t taste too acidic from white wine and lemon juice. 
  • Use sliced garlic over minced as to not overpower the delicate taste of the shrimp. 
  • Fresh lemon juice will deliver much more vibrant and crisp flavour.

Shrimp Scampi Linguine

Best Wine to Use

I recommend using dry white wine such as Sauvignon Blanc or Pinot Grigio. Never a cooking wine.

When I don’t have an open bottle of white wine I often substitute it with Vermouth that keeps in a cupboard much longer since it’s a fortified wine. 

Shrimp Scampi Linguine

Serving Suggestions

A light and vibrant salad will go very well to balance out the richness of the garlic butter scampi sauce. My Tuscan Panzanella Salad or Basil Pesto Caprese Salad will keep you within the Italian theme.

Don’t forget some crusty bakery-style bread like my No Knead Farmhouse Bread to mop up that delicious sauce! 

And to finish the meal go with just a little bite of sweetness. These Chocolate Cake Truffles are small but extremely satisfying and won’t put you over the edge at the end of a meal. 

Shrimp Scampi Linguine

For my favourite pasta recipes check out

  • Spaghetti alla Puttanesca
  • Creamy Pasta with Pancetta and Peas
  • Pasta with Smoked Salmon
  • Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil 
Shrimp Scampi Linguine

Shrimp Scampi Linguine

Julia Frey of Vikalinka
Shrimp Scampi Linguine is an easy dinner recipe that feels luxurious. Simply saute the shrimp in butter with garlic and white wine, then mix with pasta!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 393 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 3 tbsp butter
  • 2 cloves garlic sliced
  • salt to taste
  • pepper
  • Β½ lbs shrimp/prawns
  • Β½ lemon juice only
  • 125ml/1/2cup dry white wine
  • Β½ lbs linguine
  • 1-2 tbsp chopped flat leaf parsley

Instructions
 

  • Cook the linguine in a large pot of salted, boiling water according to package instructions. 
  • A few minutes before the pasta is cooked, set a large pan over medium heat and add olive oil with 1 tbsp butter to the pan. Once the butter is melted, add shrimp with a pinch of salt and cook for 1 minute on each side, then remove to a separate plate. 
  • To the same pan add the remaining butter and sliced garlic and saute over low heat for 1 minute, then add lemon juice and wine, bring to a slow simmer and let it bubble away for 2-3 minutes until the sauce reduces a bit. Keep it warm on low heat. 
  • Once the pasta is done, drain it while reserving Β½ cup of pasta water. Add the pasta water and the pasta to the sauce, return the shrimp with the juices  back to the pan and toss everything together. Taste and season with salt and pepper if needed. Then sprinkle with chopped parsley and serve immediately. 

Nutrition

Calories: 393kcalCarbohydrates: 5gProtein: 23gFat: 25gSaturated Fat: 12gCholesterol: 331mgSodium: 2201mgPotassium: 172mgSugar: 1gVitamin A: 690IUVitamin C: 22.4mgCalcium: 188mgIron: 2.9mg
Keyword shrimp scampi linguine
Tried this recipe?Let us know how it was!

 

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25098 shares
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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Sharon Simmons says

    at

    I made this for my granddaughters 14th birthday( requested) my intire family loved it and wanted more. will be a favorite of ours.

    Reply
    • Julia Frey (Vikalinka) says

      at

      I love this! Thank you for sharing this with me, Sharon!

      Reply
  2. Donna says

    at

    5 stars
    Brought shrimp back from the Gulf Coast to Tennessee a couple weeks ago and was looking for a light shrimp recipe! This was just what I was looking for! Amazing and light and the shrimp was definitely the “STAR”! I did use vermouth and angel hair pasta (didn’t have linguine on hand) and it was fantastic!
    Thanks for a sharing a great recipe and one I will definitely use again and share it with friends!

    Reply
    • Julia Frey (Vikalinka) says

      at

      I am thrilled you enjoyed it, Donna!

      Reply
  3. Joseph says

    at

    5 stars
    most people and even chefs are not aware that Prawns and Scampi are different creatures and shrimp comes in several colors ,, I find the most flavorful sweet ones are deep water Argentina reds,,, also spot prawns ,,tigers are hard to find blue oink green grey ,,,deep water and gulf totally diff in taste and iodine like flavor which can be removed by adding table spoons white vinegar to very salty water ,,,never buy shrimp imported from Indonesia farm raisin in old rice patties ,,,always ask for the best and you will get the best ,,this recepi is very good I use chardonnay and butter 50 50 a good olive oil..

    Reply
  4. Dina says

    at

    5 stars
    Our family loves any kind of shrimp pasta! This shrimp scampi linguine looks so amazing! I can’t wait to try it, I bet it’s so delicious. πŸ˜‹

    Reply
    • vikalinka says

      at

      Thanks so much, Dina!

      Reply
  5. Valentina says

    at

    5 stars
    Oh my! This looks amazing! I bet the wine adds so much flavor to the shrimp scampi. Looking forward to trying this pasta dish. Thank you so much for sharing. πŸ™‚

    Reply
    • vikalinka says

      at

      The wine really adds complexity to the garlic and butter sauce, Valentina. This dish is so simple yet it feels like a treat. πŸ™‚

      Reply
  6. Katya says

    at

    5 stars
    Shrimp scampi with linguine is one my favorite comfort meals. I love how easily it comes together for a quick date night in or you can easily feed a family.

    Reply
    • vikalinka says

      at

      I couldn’t agree more, Katya! Thank you for your comment.

      Reply
  7. NatalyaD says

    at

    5 stars
    The shrimp scampi linguine looks so good, it takes me back to our trip to Italy. My older son loves shrimp and this will be his favorite dish ever. Thanks for an awesome recipe!

    Reply
    • vikalinka says

      at

      Thank you so much, Natalya! It’s my daughter’s favourite. She is the biggest seafood lover in the family. πŸ™‚

      Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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