Shrimp Scampi Linguine

Quick, easy, and bursting with flavor, my shrimp scampi linguine brings the taste of the coast right to your dinner table.

So, picture this: you’re craving something that screams ‘I got Red Lobster at home”, and you also want it quick, easy, and in a hurry. Enter stage left: my Quick & Easy Shrimp Scampi Linguine.

Let me tell you, this dish is perfect for springtime. With its succulent shrimp, perfectly cooked linguini, and a combination of flavors that dance on your taste buds, it’s everything you could ever want in a meal – and then some!

Now, I know what you’re thinking: “But isn’t that something I’d have to order at a fancy seafood joint?” Nope, not anymore, my friend! With this recipe up your sleeve, you’ll be whipping up restaurant-worthy goodness right in your own kitchen, and trust me, it’s easier than you think.

First off, let’s talk about the stars of the show: the shrimp. Tender, juicy, and bursting with flavor, these little guys are the MVPs of any seafood lover’s dreams. And when paired with al dente linguini and a heavenly garlic-infused cream sauce, well, let’s just say you’ll be singing praises louder than a seagull at sunrise.

But here’s the best part – this recipe is so quick and easy, you’ll have plenty of time left over to soak up those springtime vibes. No need to spend hours working away in the kitchen; just a few simple steps and voilà – you’ve got yourself a meal that’s sure to impress even the pickiest of palates.

So, whether you’re planning a cozy dinner for two or hosting a laid-back gathering with friends, my Quick & Easy Shrimp Linguini has got you covered. It’s the perfect way to welcome spring with open arms and a full belly, and hey, who knows? You might just find yourself making it a regular on your weekly menu rotation.

So go ahead, grab your apron, crank up those feel-good tunes, and let’s get cooking! Because with a dish this delicious, the only thing you’ll be asking yourself is, “Why didn’t I make this sooner?”

Yield: 2-3

Shrimp Scampi Pasta

Shrimp Scampi Pasta

Quick, easy, and bursting with flavor, my shrimp scampi linguine brings the taste of the coast right to your dinner table.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes


  • 8 oz of thin linguine
  • 8 oz large shrimp, peel & deveined with tails on 
  • 2 garlic cloves, minced
  • 1/2 a small shallot, sliced
  • 2 tbsp of butter, divided
  • 1/2 a fresh lemon, juiced + 1 sliced reserved for serving 
  • 1/4 cup of dry white wine or cooking wine, I used Cake Bread Cellars Sauvignon Blanc 
  • 8 large grape tomatoes, sliced in half 
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder 
  • 1/4 tsp of smoked paprika
  • Salt & Pepper to taste
  • Splash of heavy cream about 1/4 cup or so, more if you like it really creamy!
  • 1/2 cup parmesan cheese
  • Fresh parsley, chopped for serving 
  • Splash of reserved pasta water to loosen sauce
  • Top with red pepper flakes *optional 
  • Drizzle of Olive Oil for cooking and serving


  1. Cook pasta according to package instructions for al dente, reserving a splash of the pasta water for later.
  2. To a hot skillet on medium heat, add 1 tbsp of butter and olive oil. Once the butter has melted, add shrimp, season with salt, and sear on each side for 2 minutes.
  3. Remove shrimp from pan and set aside.
  4. To the same skillet add 1 tbsp of butter, shallots, and tomatoes to saute for 2 minutes until fragrant.
  5. Once fragrant, add garlic and saute for another minute followed by adding a squeeze of 1/2 a lemon.
  6. Deglaze the pan with the white wine and add a splash of heavy cream and stir to combine.
  7. Bring sauce to a simmer and season with onion powder, garlic powder, chili powder, smoked paprika, salt, and pepper.
  8. Add parmesan cheese and stir to combine and melt the cheese
  9. Stir sauce and if too thick, add a splash of pasta water and simmer for an additional minute.
  10. Turn off heat, add cooked shrimp back to the sauce to bring to temperature, and add drained pasta and combine.
  11. Plate and top with a fresh lemon slice, red pepper flakes, chopped parsley, and a drizzle of olive oil.


Shrimp overcooks quickly so be mindful of how long you sear the shrimp. Shrimp is done cooking when they turn pink & become opaque and begin to shrivel up in size.

The sauce should be a looser consistency and not super thick. Add pasta water to achieve the desired consisteny.

P.S. Check out my last post here


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