Go Back
- 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced The main ingredients for this dish are simple yet essential. Linguine pasta gives a nice base. Large shrimp add a sweet, briny flavor. Garlic brings a warm, inviting taste. - 1/4 cup unsalted butter - 2 tablespoons olive oil - 1 tablespoon lemon zest - 1/4 cup freshly squeezed lemon juice Cooking essentials enhance the dish. Unsalted butter adds richness without extra salt. Olive oil helps cook the shrimp and garlic. Lemon zest and juice brighten the flavors and balance the dish. - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - Lemon wedges, for garnish Seasoning and garnish make the dish pop. Red pepper flakes add a nice kick. Salt and pepper enhance all flavors. Fresh parsley gives color and freshness. Lemon wedges are perfect for a burst of flavor. {{ingredient_image_1}} - Start by boiling a large pot of salted water. The salt adds flavor to the pasta. - Once the water boils, add 8 ounces of linguine. Cook it according to the package instructions. - Aim for the linguine to be al dente. This means it should be firm yet tender. - After cooking, save 1 cup of the pasta water. Drain the linguine and set it aside. - In a large skillet, melt 1/4 cup of unsalted butter with 2 tablespoons of olive oil over medium heat. - Once the butter melts, add 4 cloves of minced garlic. Sauté for 1-2 minutes until it smells great. Avoid letting it brown. - Next, add 1 pound of peeled and deveined shrimp. Season with salt, pepper, and 1/2 teaspoon of red pepper flakes. Cook for 3-4 minutes. The shrimp should turn pink and opaque. - Stir in 1 tablespoon of lemon zest and 1/4 cup of freshly squeezed lemon juice. This adds a bright flavor to the shrimp. - Now, add the cooked linguine to the skillet. Toss everything together well. - If the dish seems dry, add some reserved pasta water until you reach your desired texture. - Finally, stir in 1/4 cup of chopped fresh parsley for color and taste. Serve it with lemon wedges on the side for an extra zing. To cook shrimp just right, start with large, fresh shrimp. Look for shrimp that are firm and have a mild smell. When cooking, heat your skillet to medium. Add butter and olive oil, then toss in the shrimp. Cook them for 3-4 minutes. They should turn pink and opaque. If they cook too long, they may become rubbery. Always take them off the heat as soon as they are done. This keeps them tender and juicy. For perfect linguine, use a large pot of boiling salted water. Add the pasta and follow the package instructions. Aim for al dente, which means the pasta should be firm yet tender. This usually takes about 8-10 minutes. Remember to save some pasta water before draining. This water can help adjust your sauce later. To boost flavor, think about your seasoning. You can add more red pepper flakes for heat or extra lemon juice for a zesty kick. Fresh herbs, like parsley, brighten up the dish. For garnishing, serve lemon wedges on the side. This adds a fresh touch and allows guests to add more lemon if they like. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp rather than frozen. If using frozen, ensure they are completely thawed and patted dry before cooking. Don’t Overcook the Shrimp: Shrimp cook quickly; avoid overcooking by removing them from the heat as soon as they turn pink and opaque to maintain their tenderness. Adjust the Heat: If you prefer a spicier dish, feel free to increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat. Save Some Pasta Water: Before draining the linguine, reserve some pasta water. This starchy water can help loosen the sauce and bind it to the pasta, enhancing the overall dish. {{image_2}} If you want to switch things up, consider using chicken or scallops. Both options work great in this dish. For chicken, cut it into bite-sized pieces. Cook it in the same butter and oil mix. Make sure it is cooked through before adding the garlic. If you prefer scallops, use large ones. Sear them for about 2-3 minutes on each side. This gives a nice golden crust while keeping them tender. For a vegetarian twist, you can substitute shrimp with vegetables. Try using zucchini, bell peppers, or asparagus. Chop them into small pieces and sauté them in the butter and oil. Cook until they are tender, then add the garlic. You’ll still get that great flavor without the shrimp. If you love heat, add more red pepper flakes to your dish. Start with a pinch and taste as you go. You can always add more, but it’s hard to take it out. On the other hand, if you prefer less spice, use fewer flakes. This dish is flexible, so make it your own! To keep your shrimp scampi linguine fresh, store it in an airtight container. This helps keep it safe and tasty. Place it in the fridge within two hours of cooking. It will stay good for up to three days. Always check for any changes in smell or texture before eating. When reheating shrimp scampi linguine, avoid the microwave if possible. It can make the shrimp tough. Instead, use a skillet over low heat. Add a splash of reserved pasta water to keep it moist. Stir gently until warmed through. This method helps keep the shrimp tender and the sauce creamy. If you want to freeze shrimp scampi linguine, it's best to do so without the shrimp. Cooked shrimp does not freeze well. First, store the linguine and sauce in a container. Make sure to label it with the date. It will last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, cook fresh shrimp and mix them in before serving. Shrimp scampi is a simple dish with a few key parts. The main ingredients are: - 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 1/4 cup unsalted butter - 2 tablespoons olive oil - 1 tablespoon lemon zest - 1/4 cup freshly squeezed lemon juice - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - Lemon wedges for garnish These ingredients create a bright and tasty meal. The shrimp brings a sweet flavor, while garlic adds depth. The lemon zest and juice provide a fresh kick. Yes, you can prepare shrimp scampi linguine ahead of time. Cook the linguine and shrimp, then store them separately. Keep the pasta in an airtight container. Store the shrimp mixture in another container. You can refrigerate both for up to two days. When ready to eat, reheat the shrimp in a skillet. Add a splash of water or broth to keep it moist. Toss in the cooked linguine to warm it up. This method keeps your dish fresh and tasty. Several side dishes complement shrimp scampi linguine. Here are some great options: - Garlic bread: Perfect for dipping in the sauce. - Caesar salad: A crisp and refreshing choice. - Steamed asparagus: Adds a nice crunch and color. - Roasted vegetables: A healthy and flavorful addition. These sides enhance the meal without overpowering the shrimp scampi. Enjoy mixing and matching! In this blog post, we explored how to make shrimp scampi linguine, covering the essential ingredients and step-by-step cooking instructions. We shared tips for achieving perfect shrimp and al dente pasta, plus ideas for variations to suit any taste. Finally, we provided helpful storage and reheating tips to keep your meal fresh. Enjoy creating this tasty dish, and remember to have fun while cooking! You can impress family and friends with this simple yet delicious meal.

Lemon-Garlic Shrimp Scampi Linguine

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

Ingredients
  

  • 8 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon red pepper flakes
  • to taste salt and pepper
  • 1/4 cup fresh parsley, chopped
  • for garnish lemon wedges

Instructions
 

  • In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.
  • In a large skillet over medium heat, melt the butter and olive oil together.
  • Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
  • Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook for 3-4 minutes or until the shrimp turn pink and opaque, stirring occasionally.
  • Stir in the lemon zest and lemon juice, mixing well to coat the shrimp.
  • Add the cooked linguine to the skillet, tossing to combine with the shrimp and sauce. If the pasta seems dry, add a little reserved pasta water until you reach your desired consistency.
  • Stir in the chopped parsley and adjust seasoning to taste. Plate the linguine and shrimp, garnishing with lemon wedges on the side.

Notes

Adjust red pepper flakes to taste for desired spiciness.
Keyword garlic, lemon, linguine, pasta, shrimp