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I love shrimp, and I love garlic. Add in your favorite linguine–dried or homemade, and you have Shrimp Scampi with Linguine. A scrumptious dinner.
Jumbo shrimp smothered in buttery garlic sauce with specs of red pepper flakes for heat. Lemon juice for a little tartness; fresh parsley or dried, and topped off with freshly grated Parmesan. Oh my! This recipe is oh-so-good and oh-so-easy! It makes a quick and easy weeknight dinner but is scrumptious enough to save for the weekend.
Ingredients for Shrimp Scampi with Linguine
(See the full recipe at the bottom of this post.)
Make Homemade Pasta – Optional
If you want to make homemade linguine, you should start at least an hour earlier so the pasta has time to set. See my recipe for Homemade Pasta Here.
Instructions for Making This Recipe
This recipe doesn’t take very long to prepare, so I like to have all of my ingredients measured and ready to use.
Prepare the Ingredients
Using a cutting board and a favorite chef’s knife, mince the sweet onion and garlic. Place in a small prep bowl and set aside.
Having your ingredients ready to go and at your fingertips makes preparing this dish so much easier.
Squeeze lemon juice using a citrus juicer. Grate the fresh parmesan cheese and place each in bowls. Place in bowls.
Next, using small prep bowls, measure out the red pepper flakes and fresh or dried parsley.
You may use either fresh chopped parsley or dried. I always like to use my fresh herbs when they are available. If using fresh, use 1/4 cup chopped parsley.
Last of all, thaw the shrimp in a colander under running cool water. If needed, devein and remove the tails.
Time to Cook the Pasta
Once your prep work is done, it’s time to cook your pasta. If you decide to use dried linguine, may I suggest my favorite brands: De Cecco Pasta Linguine #7 or if you really want to splurge try Morelli Linguine with Wheat Germ. It’s pretty fantastic.
Bring a large pot of water to boil with 2 teaspoons Kosher salt. Once it reaches boiling point, add in the dried linguine and cook for 7-10 minutes to al dente.
Reserve 1 cup of the pasta water, and drain the rest in a colander. Return pasta to the pot and toss with 1 tablespoon olive oil. Set aside and keep warm.
Keep in mind, that if you are using fresh pasta it will not take long to cook, approximately 2-3 minutes once the water is boiling. Because of this, you may want to have your water simmering and then cook the pasta in the last minutes of this recipe.
Cook the Shrimp Scampi
While your pasta is cooking, in a large skillet or cast iron casserole dish, melt butter with 4 tablespoons olive oil over medium low heat. Add the minced sweet onion and garlic. Sauté for 3 minutes, being careful not to burn the garlic.
Add in the shrimp, and season with kosher salt and freshly ground black pepper. Sauté for 5-7 minutes until the shrimp turns pink on both sides.
Remove the pan from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese.
If you’re making fresh pasta, now is the time to cook the pasta. Bring the water to a boil and cook for 2-3 minutes, until the linguine is al dente, or firm to the tooth.
Add the cooked pasta to the shrimp mixture and toss to combine. Add pasta water if needed to make a nice consistency of the sauce. Garnish with more freshly grated parmesan and fresh parsley.
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Shrimp Scampi with Linguine
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 8 tablespoons butter
- 5 tablespoons Extra Virgin olive oil (divided)
- 1/2 cup sweet onion (minced)
- 2 tablespoons garlic (minced)
- 24 oz large or extra-large shrimp (peeled and deveined)
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Parmesan cheese (grated )
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons dried parsley (or 1/4 cup chopped fresh parsley)
- 1/2 teaspoon red pepper flakes
Linguine
- 6 quarts water (for boiling the pasta)
- 2 teaspoons Kosher salt
- 16 oz. linguine (or use my Homemade Pasta Recipe Here.)
Instructions
Homemade Pasta option
- If you want to make homemade linguine, you should start at least an hour earlier so the pasta has time to set. See my recipe for Homemade Pasta Here.
- When you're ready to start the Shrimp Scampi, gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and knife, mince onion and garlic. Set aside.
- Squeeze lemon juice using a citrus juicer. Grate the fresh parmesan cheese and place each in bowls.
- Using small prep bowls, prepare measurements for the dried or fresh parsley, and red pepper flakes.
- Thaw shrimp in a colander under cool running water. If needed, devein and remove the tails.
Cook the Pasta
- Bring to a boil a large pot of water with 2 teaspoons Kosher salt. Add linguine and cook for 7-10 minutes to al dente or as directed for homemade pasta. Reserve 1 cup of the pasta water for use later, if needed. Using a colander, drain remaining water and return pasta to pot. Toss with 1 tablespoon olive oil. Set aside and keep warm.
- (Keep in mind, that if you are using fresh pasta it will not take long to cook, approximately 2-3 minutes once the water is boiling. Because of this, you may want to have your water simmering and then cook the pasta in the last minutes of this recipe.)
Prepare the Shrimp Scampi
- In large cast iron skillet or shallow Dutch Oven, melt butter with 4 tablespoons olive oil over medium heat. Add the minced sweet onion and garlic. Saute for 3 minutes, being careful not to burn the garlic.
- Add the shrimp, and sprinkle it with kosher salt, and freshly ground black pepper. Saute for 5-7 minutes until the shrimp turns pink on both sides.
- Remove the skillet from heat and toss with red pepper flakes, parsley, lemon juice, and Parmesan cheese.
- (If you’re making fresh pasta, now is the time to cook the pasta. Bring the water to a boil and cook for 2-3 minutes, until the linguine is al dente, or firm to the tooth.)
- Transfer the cooked pasta to the shrimp mixture and toss to combine. Add pasta water if needed to make a nice consistency of the sauce. Garnish with more freshly grated parmesan and fresh parsley. Serves 4-6.
