Shrimp Scampi with Pasta

Ingredients

• 454 g (16 oz; 1 package)linguine
• 57 g (4 tbsp), dividedunsalted butter
• 60 ml (4 tbsp), dividedextra-virgin olive oil
• 2shallots, finely diced
• 2 clovesgarlic, minced
• 1 pinch, optionalred pepper flakes
• 454 g (1 lb)shrimp, peeled and deveined
• 1/4 tsp salt; freshly ground black pepper to tastekosher salt and black pepper
• 120 ml (1/2 cup)dry white wine, or chicken broth as a substitute
• 1 lemonjuice
• 15 g (1/4 cup)fresh parsley, chopped

Instructions

1. 1

   Cook the linguine

   Bring a large pot of salted water to the boil. Cook the linguine until just tender, about 6–8 minutes. Drain and set aside.

2. 2

   Melt butter

   In a large frying pan over a medium heat, melt 2 tablespoons of the butter with 2 tablespoons of the olive oil.

3. 3

   Soften aromatics

   Add the diced shallots, minced garlic and red pepper flakes. Cook for 3–4 minutes, until the shallots are soft.

4. 4

   Cook the shrimp

   Season the shrimp with salt and pepper, then add them to the pan. Cook for 2–3 minutes, stirring occasionally, until pink and just cooked through. Remove the shrimp and set aside.

5. 5

   Deglaze the pan

   Pour in the white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

6. 6

   Simmer the sauce

   Stir in the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Bring the sauce to a gentle simmer.

7. 7

   Toss everything together

   Add the cooked linguine, shrimp and chopped parsley to the pan. Toss until everything is coated in the sauce.

8. 8

   Serve hot

   If desired, drizzle with a little extra olive oil before serving. Serve hot.

What is shrimp scampi with pasta?

Shrimp scampi is an Italian-American dish built around shrimp cooked with garlic, butter and often wine and lemon. It takes inspiration from Italian preparations of seafood with garlic and olive oil, while the name scampi refers to a type of small lobster-like crustacean.

This version makes a complete pasta meal by tossing linguine through the pan sauce. Shallots add a gentle savoury sweetness, and parsley and lemon keep the buttery sauce lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 524 calories, 26g protein, 61g carbs, 19g fat.

Most of the carbohydrates come from the linguine, while butter and olive oil provide much of the fat; shrimp supplies the protein. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

Why these ingredients work

Linguine: its long strands catch the butter, oil and wine sauce, making each portion cohesive. Cook it only until just tender, as it will be tossed in the pan again.

Shrimp: peeled and deveined shrimp are quick to prepare and cook in just a few minutes. The butter and olive oil give the sauce richness, while wine and lemon provide its sharp, aromatic edge.

Keep the shrimp tender

Even cooking: add the shrimp in a single layer where possible and stir now and then. Take them out as soon as they turn pink and are just cooked through; they will be added back to the pan later.

Size matters: shrimp of different sizes may cook at different rates, so watch their colour and doneness rather than relying on the full stated time.

Build flavour in the pan

Soft aromatics: cook the shallots, garlic and optional chilli flakes for 3–4 minutes, until the shallots soften. Keep the heat moderate so the garlic does not scorch.

Pan sauce: add the wine and lemon juice after removing the shrimp, then scrape the pan to lift the browned bits. A gentle simmer brings the sauce together without needing a hard boil.

Get the pasta texture right

Boiling water: salt the pasta water and cook the linguine for about 6–8 minutes, stopping when it is just tender. The packet’s suggested timing can vary, so check the pasta as it cooks.

Final toss: combine the drained pasta, shrimp and parsley with the sauce while it is still warm. Toss until the strands are evenly coated, then serve promptly.

What to serve alongside

A crisp green salad or steamed green vegetables bring freshness alongside the buttery pasta. They can be prepared while the pasta water heats.

If you would like bread, serve a small amount for mopping up the sauce. Add it at the table rather than stirring it into the pan.

Recipe notes & tips

• Get the pasta water boiling before preparing the sauce so both components are ready close together.
• Have the shallots, garlic and parsley prepared before you start cooking the shrimp.
• Use a wooden spoon to scrape the browned bits from the pan after adding the wine and lemon juice.
• Add the red pepper flakes only if you want a little heat.
• Taste the sauce before tossing in the pasta and adjust the salt and pepper to your preference.

Variations

• Use chicken broth: swap it for the dry white wine if you prefer to cook without wine.
• Add more chilli: increase the red pepper flakes for a hotter sauce.
• Use another long pasta: spaghetti can stand in for linguine if that is what you have.
• Add vegetables: toss in cooked peas or spinach with the pasta and shrimp.
• Finish with extra lemon: add a little more lemon juice at the table for a sharper flavour.

Common mistakes to avoid

• Overcooking the shrimp: remove them once pink and just cooked through, then return them to the pan only for the final toss.
• Burning the garlic: keep the heat at medium and cook the aromatics until the shallots soften.
• Boiling the sauce hard: bring it only to a gentle simmer after adding the remaining butter and oil.
• Cooking the pasta too soft: check it at 6 minutes and drain when just tender.
• Skipping the pan scrape: loosen the browned bits with the wine and lemon juice to incorporate them into the sauce.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a frying pan with a small splash of water, stirring until hot; avoid prolonged heating so the shrimp do not become tough.

Frequently asked questions