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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 packages - 16 oz. linguine pasta
  • 2 tablespoons - butter
  • 2 tablespoons - extra-virgin olive oil
  • 2 - shallots, finely diced
  • 2 cloves - garlic, minced
  • 1 pinchs - red pepper flakes, optional
  • 1 pounds - shrimp, peeled, deveined
  • 1 pinchs - kosher salt and freshly ground pepper
  • 1/2 cups - dry white wine
  • 1 - lemon, juiced
  • 2 tablespoons - butter
  • 2 tablespoons - extra-virgin olive oil
  • 1/4 cups - finely chopped fresh parsley leaves
  • 1 teaspoons - extra-virgin olive oil, or to taste
  • Directions:

    Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

    Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.

    Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

    Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

    Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper.

    Drizzle with 1 teaspoon olive oil, if desired, to serve.

    Brief Description

    Shrimp and linguine pasta dished up in a white wine and butter sauce with fresh parsley for a quick main dish.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 20 min


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    Posted On:

    March 4, 2017

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