Shrimp Scampi with Linguine
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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!
Ingredients Needed to Make Shrimp Scampi
- olive oil
- minced garlic
- minced onion
- large shrimp
- kosher salt
- freshly ground black pepper
- red pepper flakes
- parsley (fresh or dried)
- freshly squeezed lemon juice
- Parmesan cheese
- linguine (See my Homemade Pasta Recipe Here.)
Instructions for Preparing 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. To begin, thaw the shrimp in a colander under running cool water.
Using a cutting board and a favorite chef’s knife, mince the 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.
Next, using small prep bowls, measure out the red pepper flakes and 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.
In another bowl, measure our your freshly squeezed lemon juice, and then your grated Parmesan cheese. Having your ingredients ready to go and at your fingertips makes preparing this dish so much easier.
Prep Work Done-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.
Better yet, make your own fresh pasta! Fresh pasta will not take as long to cook, so you can save this step for last by following the directions for my Homemade Pasta Here.
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.
While your pasta is cooking, in a large cast iron skillet or shallow Dutch oven, melt butter with 4 tablespoons olive oil over medium low heat. Add the minced onion and garlic. Saute for 3 minutes, being careful not to burn the garlic.
Add in the shrimp, and season with salt and pepper. Saute for 5-7 minutes until the shrimp turns pink. Remove the pan from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese.
Add the cooked pasta to the shrimp mixture and toss to combine. This recipe will serve 4-6 people.
For a wine suggestion, may I recommend this Italian wine, Pighin Pinot Grigio.
Shrimp Scampi with Linguine
- 1/2 cup onion minced
- 2 tablespoons garlic minced
- 2 tablespoons dried parsley or 1/4 cup chopped fresh parsley
- 1/2 teaspoon red pepper flakes
- 2 tablespoons lemon juice freshly squeezed
- 1/4 cup Parmesan cheese grated
- water for boiling pasta
- 2 teaspoons Kosher salt
- 16 oz. linguine or use my Homemade Pasta Recipe Here.
- 5 tablespoons Extra Virgin olive oil divided
- 6 tablespoons butter
- 2 lbs. large shrimp peeled and deveined
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
Prep Work First:
- Thaw shrimp in a colander under cool running water. Devein and remove tails.
- Using a cutting board and knife, mince onion and garlic. Set aside.
- Using prep bowls, prepare measurements for 1) red pepper flakes and parsley, 2) lemon juice, and 3) Parmesan cheese.
- 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.
- In large cast iron skillet or shallow Dutch Oven, melt butter with 4 tablespoons olive oil over medium heat. Add the minced onion and garlic. Saute for 3 minutes, being careful not to burn.
- Add the shrimp, salt, and pepper. Saute for 5-7 minutes until the shrimp turns pink.
- Remove the skillet or Dutch oven from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese. Add the cooked pasta to the shrimp mixture and toss to combine.
- Add pasta water if needed. Serves 4-6
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