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A hand holding a fork with shrimp and spaghetti over a bowl, with a glass of white wine in the background.

Shrimp Scampi Over Linguine

This classic Italian dish is quick and impressive. It works as an easy meal at home or an impressive dish to serve to guests. This scampi recipe takes tiny shrimp and sautees them in wine and garlic. It is fast and easy.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 650 kcal

Ingredients
 
 

  • 1 pound shrimp Small or medium. Deveined and peeled. Uncooked frozen works fine.
  • 1 pound linguini Or other long pasta such as spaghetti.
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 1 cup white wine I prefer sauvignon blanc, but just about any white wine will do.
  • 4 teaspoons garlic About four cloves. Crushed or chopped.
  • ½ tsp black pepper To taste.
  • ½ tsp red pepper flakes Optional, to taste.
  • ½ teaspoon salt To taste.
  • ½ cup parsley Chopped. Or, substitute 1/2 cup of our Gremolata for the parsley and lemon juice.
  • 1 tablespoon lemon juice Juice of half a lemon.

Instructions
 

  • In a separate pot, boil water and submerge the pasta.
    1 pound linguini
  • In a skillet on a stovetop set to medium, heat the butter and olive oil until the oil shimmers.
    2 tablespoon olive oil, 2 tablespoon butter
  • Add garlic, stir for about a minute.
    4 teaspoons garlic
  • Add the shrimp and wine. Stir until the shrimp turn pink. This should take two-three minutes for fresh shrimp, closer to five minutes for frozen shrimp.
    1 pound shrimp
  • Add the black and pepper (if you are using it).
    1 cup white wine
  • When ath shrimp are pink, remove the pan from the heat. Add the parsley and lemon, or Gremolata. Let the parsley wilt in the ambient heat for about 30 seconds.
    ½ cup parsley, 1 tablespoon lemon juice
  • Once the pasta is al dente add it and about ¼ cup of the pasta water to the shrimp. Finish the pasta with the shrimp on low for a minute or less.
  • Once the pasta is the desired texture, remove the pan from the heat.
  • Finish with salt and pepper. Serve warm.
    ½ tsp black pepper, ½ teaspoon salt, ½ tsp red pepper flakes

Nutrition

Serving: 0.5lbCalories: 650kcalCarbohydrates: 87gProtein: 38gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 198mgSodium: 491mgPotassium: 643mgFiber: 4gSugar: 3gVitamin A: 883IUVitamin C: 13mgCalcium: 120mgIron: 3mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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