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5.0 from 12 votes

Shrimp Scampi

This delicious shrimp scampi linguine pasta dinner is quick and easy! It comes together on the stovetop in under 25 minutes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 400 kcal
Course: Appetizer , Dinner
Cuisine: Italian , American

Ingredients

For the Shrimp:
  • 1 pound Shrimp peeled & deveined
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon extra virgin olive oil
For the Sauce and Pasta:
  • 6 tablespoons butter divided
  • 1 small shallot finely chopped
  • 2 tablespoons minced garlic 
  • ¼ cup white wine
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 pound linguine , cooked plus 1/4 cup pasta water reserved
  • ½ cup Parmesan Cheese plus more for serving
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • freshly chopped parsley for garnish

Instructions

    Cup of Yum
  1. In a large bowl, toss together the shrimp, garlic powder, salt and pepper until the shrimp are coated all over.
  2. Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Swirl to coat the pan. Add the seasoned shrimp and cook for about 2 to 3 minutes on each side, or until they are pink and cooked through. Transfer the shrimp to a plate and set aside.
  3. In the same skillet over medium heat, melt 2 tablespoons of butter. Once the butter has melted, add the shallot and garlic. Cook for 1 to 2 minutes, or until softened and fragrant.
  4. Add in white wine, lemon juice, and lemon zest. Let it simmer for 2 to 3 minutes, or until the liquid is reduced by half.
  5. Add the cooked linguine to the skillet and toss it in the sauce. Pour in the reserved pasta water to thin it out. Finally, stir in the Parmesan cheese, remaining butter, garlic powder, onion powder, red pepper flakes, salt and pepper, until fully combined.
  6. Add the cooked shrimp back into the skillet and toss to coat them in the sauce.
  7. Serve the shrimp scampi with a sprinkle of parmesan cheese and chopped fresh parsley and enjoy!

Notes

  • Storage: Store leftover shrimp scampi in an airtight container in the fridge for up to 2 days. You can reheat in a skillet on the stove top until warmed through. Add a little water or chicken broth the thin out the sauce. 

Nutrition Information

Calories 400kcal (20%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%

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