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.
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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. Quick to make with a small list of ingredients, it’s an elegant seafood pasta you can whip up with a minimum of fuss!
What is Shrimp Scampi?
The name of this dish can be a bit confusing to dig into. ‘Scampi‘ is the plural Italian word for langoustine, which is often called a shrimp but is actually closer to a lobster, if smaller.
It’s also a form of preparation, which is how most of us know it. Italians in the US used shrimp but kept the basic Italian method, which is how we get the dish we know as Shrimp Scampi.
The reason shrimp scampi linguine 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
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.
- Salt the water well before adding the pasta to allow it to absorb the saltiness, but still taste test before serving to make sure it has enough. Add a bit more if you think it’s needed.
- It’s very important not to overcook shrimp. Unlike most meat it doesn’t benefit from longer cooking. Instead 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.
- I used linguine because the long strands and flat sides are perfect for holding on to the tasty sauce. Other long pasta shapes will do the job as well.
Best Wine to Use
I recommend using dry white wine such as Sauvignon Blanc or Pinot Grigio. Never a cooking wine. It’s important to avoid a sweet 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.
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! Or my personal favourite, Garlic Bread!
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.
Storage and leftovers
Leftover shrimp scampi linguine will keep in the fridge for 3-4 days, although the pasta will loose some of it’s chew the longer it is kept. The easiest way to reheat is by using a microwave.
I never recommend freezing pasta dishes. Freezing and defrosting does the pasta no favours, so best to eat this dish fresh.
More seafood pasta recipes
Shrimp Scampi Linguine
Ingredients
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 125ml/½ 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.
