Go Back
To make shrimp scampi linguine, gather these ingredients: - 8 ounces linguine pasta - 1 pound large shrimp, peeled and deveined - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/4 cup unsalted butter - 2 tablespoons olive oil - 1 lemon (zested and juiced) - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) These ingredients work together to create a flavorful and easy dinner dish. The shrimp and garlic bring a rich taste, while the lemon adds a bright zing. You can add these optional ingredients to enhance your dish: - Cherry tomatoes for a pop of color and sweetness - Spinach for a touch of green and added nutrition - A pinch of capers for a briny kick These options add diversity to your meal. Feel free to mix and match based on your taste. If you need to swap out some ingredients, here are some ideas: - Use whole wheat linguine for a healthier option. - Replace shrimp with chicken or tofu for a different protein. - Use garlic powder if you don’t have fresh garlic. These substitutions help you make the recipe your own. You can adapt it based on what you have at home or what you prefer. Enjoy the process and make it your own! {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water. Once the water boils, add 8 ounces of linguine pasta. Cook it according to the package instructions. Aim for al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. After cooking, drain the pasta. Do not rinse it! Save 1/2 cup of the pasta water. Set the linguine aside while you prepare the shrimp. In a large skillet, heat 1/4 cup of unsalted butter and 2 tablespoons of olive oil over medium heat. Once the butter melts, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Cook these for about 1 to 2 minutes. Watch closely to avoid burning the garlic, as it can turn bitter quickly. Next, increase the heat to medium-high. Add 1 pound of peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook the shrimp for about 2 to 3 minutes on each side. They should turn pink and opaque when done. Now, pour in the reserved pasta water along with the juice and zest of 1 lemon. Stir everything together to form a light sauce. Add the cooked linguine to the skillet and toss to coat the pasta well. Let it cook for an additional 1 to 2 minutes until everything is heated through. Finally, remove from heat and fold in 1/4 cup of chopped fresh parsley. Taste the dish and adjust the seasoning if needed. Serve your shrimp scampi linguine in warm bowls, and enjoy! To boost the flavor of your shrimp scampi, focus on fresh ingredients. Use fresh garlic instead of jarred. Fresh shrimp taste better than frozen. A squeeze of lemon brightens up the dish. Adjust red pepper flakes for your spice level. I suggest starting with 1/2 teaspoon. If you want more heat, add more later. Toss in fresh parsley at the end for bright flavor. It adds color and freshness to the dish. For a stunning presentation, use warm bowls. Serve the linguine right after cooking. Top each serving with extra parsley. A sprinkle of grated Parmesan cheese adds flavor. Place a lemon wedge on the side; it looks great and offers an extra squeeze of zest. You can also add a light drizzle of olive oil on top for shine. This makes your dish look gourmet, impressing anyone who sees it. One common mistake is overcooking the shrimp. Shrimp cook quickly; they should be pink and opaque. If they turn tough, you've cooked them too long. Another mistake is not reserving pasta water. This water helps create a rich, creamy sauce. Lastly, don’t forget to adjust the seasoning. Taste your dish before serving. You might need more salt or pepper. Avoid these mistakes, and you’ll make a perfect shrimp scampi linguine every time! Pro Tips Fresh Shrimp is Best: Always opt for fresh shrimp if available for the best flavor. If using frozen shrimp, make sure to fully thaw them before cooking for even cooking. Perfect Pasta Texture: To achieve the best texture, cook the pasta until it is al dente. This will ensure it holds up well when tossed with the sauce. Customize the Heat: Adjust the amount of red pepper flakes based on your spice preference. For a milder dish, reduce the quantity or omit it entirely. Garnish for Flavor: A sprinkle of fresh parsley and a squeeze of lemon juice just before serving enhances the dish's freshness and flavor. {{image_2}} You can make shrimp scampi linguine even better by adding veggies. Spinach works well, adding color and nutrition. Just toss it in at the end, so it wilts but stays bright. Cherry tomatoes bring sweetness. They also add a pop of color. Zucchini or bell peppers can be sliced and sautéed with the shrimp for more flavor. Carrots, though less common, add crunch and a nice color contrast. Feel free to mix and match veggies based on your taste! While linguine is great, you can switch it up! Spaghetti is a classic choice, and it holds sauce well. Fettuccine offers a wider noodle that feels rich. Penne or rigatoni can also be fun. They trap the sauce inside, giving each bite flavor. Whole wheat pasta adds fiber and a nutty taste. Gluten-free options are available too. Just adjust cooking times based on the pasta you choose. You can easily make this dish spicy or mild. For a spicy kick, add more red pepper flakes or even sliced fresh chili peppers. If you like it mild, skip the red pepper flakes altogether. You can also use sweet paprika for flavor without the heat. Adjust the amount of garlic to your taste. More garlic gives a robust flavor, while less makes it softer. Balance the spice to match your mood or your guests' preferences! To store leftover shrimp scampi linguine, first let it cool down. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to keep the flavors fresh. When you reheat shrimp scampi linguine, use a skillet for the best taste. Add a splash of water or broth to help it heat evenly. Warm it on medium heat. Stir often to avoid sticking. This keeps the shrimp tender and the pasta moist. You can freeze shrimp scampi linguine if you want to save some for later. Place it in a freezer-safe container. Make sure to leave some space at the top for expansion. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Shrimp scampi linguine lasts about three days in the fridge. Store it in an airtight container. It keeps the flavors fresh and tasty. Just remember, the shrimp may lose some texture over time. Yes, you can make shrimp scampi linguine ahead of time. Cook the pasta and shrimp, then store them separately. When ready to eat, just reheat the shrimp and mix them with the pasta. This way, your meal stays fresh and delicious. You can pair shrimp scampi linguine with several sides. A crisp green salad works well. Garlic bread is another great choice. You can also serve it with roasted veggies for a colorful plate. A chilled white wine adds a nice touch, too! In this post, we explored the key ingredients and steps to make shrimp scampi linguine. We covered ingredient options, cooking methods, and common mistakes. Remember, small tweaks can enhance flavor and presentation. Variations are fun ways to switch up the dish. Proper storage and reheating ensure your meal stays fresh. Keep these tips in mind for your next cooking adventure to impress your family and friends! Enjoy your delicious shrimp scampi linguine!

Garlicky Shrimp Scampi Linguine

A delicious pasta dish featuring shrimp sautéed in garlic and butter, served with linguine.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 ounces linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 1 lemon zested and juiced
  • 1/4 cup fresh parsley, chopped
  • to taste salt and pepper
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
  • In a large skillet over medium heat, melt the butter with the olive oil.
  • Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1-2 minutes until fragrant, taking care not to burn the garlic.
  • Increase the heat to medium-high, adding the shrimp to the skillet. Season with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.
  • Pour in the reserved pasta water along with the lemon juice and zest, stirring to combine and create a light sauce.
  • Add the cooked linguine to the skillet, tossing everything together to coat the pasta. Cook for an additional 1-2 minutes until heated through.
  • Remove from heat and fold in the fresh parsley. Adjust seasoning, adding more salt and pepper as needed.

Notes

Serve the linguine in warm bowls, garnished with additional parsley and a sprinkle of grated Parmesan cheese on top. A lemon wedge on the side adds a refreshing touch!
Keyword garlic, linguine, pasta, scampi, shrimp