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5.0 from 9 votes

Easy Shrimp Scampi Linguine Recipe

This easy shrimp scampi linguine can be ready and on the table in less than 20 minutes! Creamy sauce and shrimp are piled on top of a bed of pasta that can easily be made gluten-free. 

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 4 servings
Calories: 352 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 oz. linguine gluten-free, if needed
  • 3 Tbsp. butter high-quality European butter
  • 3 cloves garlic finely minced
  • ¼ tsp. red pepper flakes
  • 1 lb. Shrimp peeled and deveined (about 20-24 count/lb)
  • ⅓ cup dry white wine or chicken broth*
  • ¼ cup lemon juice freshly squeezed
  • ¼ tsp. salt to taste
  • ¼ tsp. black pepper
  • 1 Tbsp. lemon zest
  • Parmesan Cheese grated or shredded, optional
  • parsley finely chopped, optional

Instructions

    Cup of Yum
  1. Make the Pasta: Bring a large pot of water to a boil and cook linguine pasta to al dente according to the package directions. Drain in a colander.
  2. Sauté the Shrimp: Melt butter in a large saucepan or skillet over medium heat. Add garlic, red pepper and shrimp. Saute for 2-3 minutes, or until shrimp begin to turn opaque.
  3. Add the Sauce and Simmer: Whisk in white wine, lemon juice, salt, pepper and lemon zest. Increase heat to high, bring sauce to a boil and then reduce medium-low. Let sauce simmer for 2-3 minutes.
  4. Stir in the Pasta and Serve: Add the cooked and drained pasta to the sauce mixture and toss to combine. Serve shrimp scampi linguine with fresh Parmesan cheese, parsley and a glass of white wine. Enjoy!

Notes

  • *Pinot Grigio and Sauvignon Blanc are the best white wines to use.
  • Prep-Ahead Instructions:
  • You can make the pasta a day early, but shrimp is best served fresh.
  • Storage Directions:
  • Keep leftover shrimp scampi in an airtight container in the fridge for up to 2-3 days. For the best flavor, you need to freeze shrimp soon after cooking. It's best separate from the pasta. Line the leftovers on a tray in a single layer and place that in the freezer for a couple of hours. Then, transfer the shrimp to a freezer-safe bag and store it for 12 months. You can warm the shrimp back up in a skillet over medium heat. You can try the microwave, but the texture won’t be as good.
  • Recipe Tips:
  • Pay attention. Make sure to cook your pasta to al dente, about 95% of the way.
  • Be picky. Use the best butter you can find. My go-to is Kerrygold.
  • Use what you got. For the white wine, use what you have on hand!
  • Just enough. Don't overcook the shrimp at first, it will continue to cook when you simmer the sauce.

Nutrition Information

Calories 352kcal (18%) Carbohydrates 44g (15%) Protein 30g (60%) Fat 3g (5%) Cholesterol 287mg (96%) Sodium 915mg (38%) Potassium 255mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 20IU (0%) Vitamin C 11.4mg (13%) Calcium 180mg (18%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 352

% Daily Value*

Calories 352kcal 18%
Carbohydrates 44g 15%
Protein 30g 60%
Fat 3g 5%
Cholesterol 287mg 96%
Sodium 915mg 38%
Potassium 255mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 20IU 0%
Vitamin C 11.4mg 13%
Calcium 180mg 18%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.