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Shrimp Scampi Over Linguini

  • Yield: 4-6 servings
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
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  • 1 lb Linguini
  • 4 tbsp Butter
  • 4 tbsp Extra-virgin olive oil, plus more for drizzling
  • 2 Shallots, finely diced
  • 2 cloves Garlic, minced
  • Pinch red pepper flakes, optional
  • 1 lb Shrimp, peeled and deveined
  • Kosher salt
  • Ground black pepper
  • 1/2 cup Dry white wine
  • Juice of 1 lemon
  • 1/4 cup Parsley leaves, finely chopped


  1. Cook the linguini according to package, drain and set aside.
  2. Meanwhile, in a large skillet, melt 2 tbsp butter and 2 tbsp olive oil over medium-high heat. Sauté the shallots, garlic and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.
  3. Season the shrimp with salt and pepper, add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan, set aside and keep warm.
  4. Add wine and lemon juice to the skillet and bring to a boil. Add 2 tbsp butter and 2 tbsp oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.


Recipe adapted from