Seafood

Serving

Seafood Kid-friendly Quick & easy

Shrimp Scampi Linguine

Name: Shrimp Scampi Linguine
Total time: 25 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 12 oz linguine; 1 lb large shrimp, peeled and deveined; 4 tbsp unsalted butter; 2 tbsp olive oil; 5 cloves garlic, minced; 1/2 tsp red pepper flakes; 1/2 cup dry white wine; 1 lemon, juiced and zested; 1/4 cup chopped fresh parsley; salt and black pepper to taste; grated Parmesan cheese for serving

Linguine tossed with garlicky butter-and-wine shrimp scampi, brightened with lemon and fresh parsley.

25 minutes

Serves 4

Dinner

11 min prep

19 min cook

Contains common allergens

Dairy Seafood Shellfish Wheat

In the app, Listahan checks these against your household automatically.

Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

7 steps

1
Cook linguine in salted boiling water until al dente; reserve 1/2 cup pasta water and drain.
2
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
3
Add shrimp, season with salt and pepper, and cook 1-2 minutes per side until pink; remove and set aside.
4
Add garlic and red pepper flakes to the skillet and cook 30 seconds until fragrant.
5
Pour in white wine and simmer 2 minutes, then stir in remaining butter, lemon juice, and zest.
6
Return shrimp and cooked linguine to the skillet, tossing with pasta water as needed to coat.
7
Stir in parsley and serve with grated Parmesan.

Shrimp Scampi Linguine — plated and served — Serving moment. How Shrimp Scampi Linguine looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

64/100

Works for many families

Allergen-friendly 60

Kid-friendly 65

Weeknight-easy 95

Budget-friendly 48

Great leftovers 56

Pantry-friendly 45

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

625

Calories

39 g

Protein

68 g

Carbs

20 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Scampi originally referred to a type of small European lobster, but Italian-American kitchens adapted the name to describe shrimp cooked in the same garlicky, buttery, white-wine style, turning it into one of the most familiar Italian-American restaurant pastas.

Listahan note

This version finishes the sauce with a splash of pasta water rather than extra butter, so it stays glossy and clings to the noodles without turning greasy.

Technique cues

Cook the shrimp just until pink and curled, then remove them from the pan — they finish cooking when tossed back in with the pasta at the end.
Let the wine simmer for a couple minutes before adding butter so the raw alcohol edge cooks off and the sauce tastes rounded.
Reserve pasta water before draining; it is essential for pulling the butter, wine, and lemon into a cohesive sauce instead of a broken one.

Kitchen flow

Parallel prep: Start the pasta water boiling before you begin cooking the shrimp, since the whole dish comes together quickly.
Make-ahead: This dish is best made fresh; the sauce does not hold or reheat particularly well.
Leftover move: Reheat leftovers gently with a splash of water or stock to loosen the sauce back up.
Cleanup rhythm: One skillet and one pasta pot handle the whole dish, used in sequence to minimize dishes.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Large shrimp

Main protein

Purpose: Their quick cook time and mild sweetness are the whole point of a scampi dish.

Handling: Pat dry before cooking so they sear rather than steam.

Adaptation: Bay scallops work with the same sauce and a similar cook time.

Garlic

Aromatic base

Purpose: Generous garlic is the defining flavor of a proper scampi.

Handling: Slice or mince and cook briefly, just until fragrant, to avoid bitterness.

Adaptation: Roasted garlic can be mashed in for a mellower, sweeter version.

Butter and dry white wine

Sauce base

Purpose: Together they build the glossy, savory sauce that coats the pasta.

Handling: Let the wine reduce slightly before whisking in the butter off the heat, so the sauce emulsifies rather than separates.

Adaptation: Chicken or seafood stock with a splash of lemon juice replaces the wine for an alcohol-free version.

Lemon juice and zest

Brightness

Purpose: They cut through the butter and keep the dish from tasting heavy.

Handling: Add both toward the end of cooking so the citrus stays fresh rather than cooking flat.

Adaptation: A splash of white wine vinegar can stand in if fresh lemon is not available.

Technique notes

Do not skip removing the shrimp partway through — leaving them in the pan the whole time nearly guarantees they overcook by the time the sauce and pasta come together.
Toss the pasta directly in the skillet with the sauce rather than plating separately, so every strand gets coated.
Finish with a generous handful of fresh parsley — it is a small step that noticeably brightens the finished dish.

Ingredient swaps

Shellfish-free direction: Swap the shrimp for chicken breast strips or mushrooms for a shellfish-free version of the same garlicky, buttery pasta.
Alcohol-free direction: Replace the white wine with seafood or chicken stock plus an extra squeeze of lemon.
Gluten-free direction: Use a gluten-free linguine; the sauce itself contains no gluten.

Serve alongside

Garlic bread
Simple green salad
Steamed asparagus
The same dry white wine used in the sauce
Sparkling water with lemon
Light Italian lager

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 2 days.
Reheat gently in a skillet with a splash of water or stock to bring the sauce back together; microwaving can make the shrimp rubbery.
Freezing is not recommended — the butter-wine sauce tends to separate once thawed.

Equipment

Large skillet
Pasta pot
Tongs

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