Shrimp Scampi with Linguine

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This Shrimp Scampi with Linguine is light, lemony, garlicy and spicy. Featuring succulent shrimp coated in a white wine lemon garlic butter sauce served with linguine. It’s an incredibly flavourful restaurant quality meal you can make at home even on a busy weeknight!

Growing up in an Italian family, shrimp scampi was a popular Friday night meal. Fridays were market day which included a visit to the local fish monger. Shrimp scampi was a quick and easy meal for my mother to whip up with fresh shrimp of the day. It was served with linguine or sometimes crusty bread to sop up all the juices.

My family enjoys my mother’s shrimp scampi recipe on any day of the week. It’s also dinner party worthy so we often make it for company. We love how simple the meal is to put together and it’s so delicious. The white wine lemon garlic butter sauce that coats the shrimp and pasta is divine! Surprisingly only a few ingredients are needed to make this impressive meal. By keeping a bag of frozen shrimp in the freezer a quick delicious meal hails anytime!

What is shrimp scampi?

Shrimp scampi is a culinary creation that Italian immigrant cooks adapted with North American ingredients. It’s a quick dish of shrimp sautéed in garlic, butter, white wine and lemon and often hit with a bit of spice and fresh parsley. “Scampi” is the Italian word for “prawns” which are small lobster common in Italy that were used when the dish originated. Prawns are similar to shrimp in both look and taste but are much larger and not as easily sourced. This is how the term “shrimp scampi” was adopted when the prawns were replaced with shrimp.

Ingredients needed and tips

• Linguine – A flat pasta that is wider than spaghetti and narrower than fettuccini and is the pasta of choice for this recipe. Be sure and cook it just until al dente.
• Butter and olive oil – The shrimp cooks in hot butter and oil which starts the base of the sauce. Make sure the butter and oil is really hot before you add the shrimp.
• Garlic – Finely crush the garlic which is a must needed aromatic flavour in this dish.
• Crushed red pepper flakes – Adds a little spice to the dish which compliments the shrimp.
• Shrimp – The star of the recipe is succulent shrimp that are peeled but have the tail left on. Make sure the shrimp are patted dry really well before cooking.
• White wine – Helps create a richness to the garlic butter sauce. Use a good wine that you like to drink.
• Lemons – Lemon juice and the zest is used in the sauce to add a little zing and the dish is garnished with lemon slices to give it a freshness.
• Salt and pepper – Basic seasonings for the dish.
• Fresh parsley – Tossed into the dish for the ultimate freshness and adds some contrasting colour. It is highly recommended not to skip the parsley.
• Red chili peppers – Totally optional but they do add an additional level of spice to the dish and some nice colour.
• Parmesan cheese – Parmesan shavings for garnish compliment the flavour of this shrimp pasta dish nicely.

How to make Shrimp Scampi with Linguine

Start cooking the linguine in a large pot of slightly salted water until al dente. Be sure and reserve ½ cup of the starchy pasta water before draining the linguine. The starchy pasta water will be added to the skillet to help create a sauce that will stick to the linguine.

Meanwhile, while the linguini cooks, add the butter an olive oil to a large skillet and heat it until the butter is melted and the olive oil is hot.

To the hot butter and oil add garlic, red pepper flakes and shrimp. Make sure the shrimp are patted dry really well before adding them.

Cook while stirring occasionally just until the shrimp turn pink and opaque, curl into a “C” shape and the garlic browns slightly. Do not over cook the shrimp as they can become tough and rubbery.

Add in wine, lemon juice and lemon zest and bring to a light simmer then season with salt and pepper.

How to assemble Shrimp Scampi with Linguine

Add cooked and drained linguine to the skillet and toss to combine. Add some of the reserved starchy pasta water to loosen the pasta as necessary. Add parsley and toss lightly. Top with lemon slices, sliced red chili peppers and Parmesan cheese.

About shrimp

• Ideally for this recipe use medium-size raw frozen deveined shrimp with tails on that are 36 – 40 per pound. You can also use large shrimp 21 – 25 per pound, just purchase the same weight. If the shrimp have their shells on, you can easily peel them yourself after the shrimp have thawed. Frozen shrimp is an ideal choice because it’s frozen as soon as caught preserving the freshest flavour, but you could also use fresh shrimp. Always choose a sustainable wild caught shrimp.

• Thaw shrimp in the original packaging for 24 hours in the refrigerator. If you’re pressed for time then remove frozen shrimp from packaging and dump them into a large bowl of cold water. Let soak for 30 - 45 minutes, depending on size, then drain. Shrimp are thawed when the exterior looks translucent and there are no more ice crystals or hard frozen parts.

• I always get asked if the shrimp tails should be left on or removed. I typically like the tails on, they’re fussier to eat but the tails make for a much nicer presentation! If you prefer, you can remove the tails before making this recipe.

• Shrimp must be dried well before cooking. To dry them, place the thawed shrimp between layers of paper towels and pat them well until dry.

Variations

• Substitute linguine with any other pasta of your choice
• Substitute linguine with crusty bread for sopping up all the sauce
• Substitute linguine with zucchini noodles for a low carb or gluten free meal option
• Substitute butter with olive oil and leave out Parmesan cheese garnish for a dairy free meal option

Frequently asked questions

Can I make shrimp scampi ahead?

Ideally shrimp scampi is best served immediately after it’s cooked. Plan ahead and have all your ingredients and equipment prepped in advance. The shrimp scampi and pasta cooks up in minutes therefore just before you want to serve it, cook everything as directed.

What type of white wine should I use?

A dry white wine such as sauvignon blanc, pinot grigio or chardonnay are good choices. Make sure to use a wine you enjoy drinking as the wine is paramount to the flavour of the dish. If you prefer not to use wine then replace it with ½ cup chicken or vegetable broth.

Is shrimp scampi spicy?

This recipe is rated as spicy since there are 2 teaspoons of spicy seasoning in it. There are also sliced chili peppers as garnish which are spicy. Shrimp pair well with spice, but since everyone’s spice sensitivity is different so feel free to use none, less or lots more spicy seasoning or chili peppers as desired!

How do I store shrimp scampi and reheat leftovers?

If you have any leftovers they can be stored in an airtight container in the fridge for 2 to 3 days. For best results reheat the shrimp scampi briefly on the stove-top or in the microwave taking care not to overcook the shrimp. I don’t recommend freezing shrimp scampi.

Tips for recipe success

• shrimp cook quickly so have all ingredients prepared in advance
• start cooking the pasta while you cook the shrimp and sauce
• be careful not to overcook the shrimp as they can become tough and rubbery
• don’t skip the fresh parsley as it really adds a punch of fresh taste to the dish
• be prepared to serve shrimp scampi with linguine immediately after it’s cooked

More seafood recipes to explore:

• Creole Style Chicken Shrimp Sausage Jambalaya
• Sheet Pan Teriyaki Shrimp & Veggies
• Lemon Garlic Linguine with Scallops

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