Shrimp Scampi with Linguine

5 from 1 vote

Jumbo shrimp smothered in a buttery garlic sauce and served with tender homemade pasta. It's oh, so good!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Italian

Keyword: Butter, Cast Iron Cooking, Garlic, Jumbo Shrimp, Onions

Servings:

Calories: 621kcal

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.

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.

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.)

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.

*Unless otherwise noted, all butter on this recipe site is salted.