Easy Shrimp Scampi with Linguine (Pasta Con Scampi)

Quick and Easy Shrimp Scampi with Linguine (Pasta Con Scampi) is a pasta recipe that is ready in less than 20 minutes! The sauce cooks up while you make the pasta. With shrimp, olive oil, bright lemon flavors, garlic, and a touch of white wine, it is so flavorful!

If you love easy seafood pasta dishes, also try my Garlic Butter Shrimp and Pasta Calamarata.

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If you love easy shrimp pasta dishes, also try my Garlic Butter Shrimp and Pasta with Shrimp and Cherry Tomatoes.

This shrimp scampi with linguine is one of those recipes I grew up eating without ever questioning whether it was "Italian" or not - my parents made it all the time, and since my Italian family was making it, I assumed it was something they learned in Italy. Turns out, shrimp scampi is actually an Italian-American creation, but that makes it no less delicious. This version is my mom's recipe, and it is the best I have ever had.

The entire dish - sauce and all - comes together in about 20 minutes. While the linguine cooks, the sauce builds in the same pan: olive oil, garlic, white wine, fresh lemon juice and zest, a pinch of red pepper flakes. No butter, no cream. Just a bright, glossy sauce that clings to every strand of pasta and makes the shrimp taste extraordinary. It is the definition of weeknight elegant.

💖Why we love pasta con scampi:

• Ready in 20 minutes: The sauce builds while the pasta cooks. No waiting around.
• Dairy-free: No butter, no cream - just good olive oil, white wine, and lemon. Rich without being heavy.
• Impressive enough for guests: Shrimp scampi looks and tastes like a restaurant dish but requires almost zero effort.
• Perfect for the Feast of the Seven Fishes: This is a natural addition to any Italian-American Christmas Eve table.

Made this again last night and it is delicious! VERY easy to make.

Annie

How to make an easy shrimp scampi pasta?

This is a quick review, and you can find full instructions on printable recipe below.

• Step 1: Once you gather all the ingredients, the first thing to do is defrost your shimp if you're using frozen shrimp.

• Step 2: Boil the pasta water and at same time, heat the skillet with the olive oil. As soon as it's heated, add in the shrimp. As soon as water boils, add the pasta and stir cooking until just before al dente.
• Step 3: Add shrimp to the heated oil.
• Step 4: Cook shrimp until just begins to turn pink.
• Step 5: Remove the shrimp and make the sauce.
• Step 6: Drain pasta (reserving some of the starchy pasta water)until it's just before al dente and add to the pan with the sauce. Add back in the shrimp and stir to combine. Add in some of the pasta water and check the seasoning. Season with some salt and freshly ground black pepper (or even hot pepper, if you like).

• Step 7: Serve immediately with some more chopped Italian parsley, grated lemon rind, and hot pepper flakes (if you like it hot!).

Look at how decadent this pasta dish is! And see how easy it is to make?

What to serve with shrimp scampi?

• Serve it with pasta like we do. I used linguine, but angel hair pasta is also typical with this recipe. Spaghetti would also work fine!
• Craving more carbs? Make our easy Ligurian focaccia bread with rosemary or these rosemary grissini.
• If you're cutting back on carbs for low-carb or following paleo, or are gluten-free, some ideas are to serve with zucchini noodles, polenta, or a nice big salad.

Variations and Substitutions

• Add butter: If you prefer a richer sauce, add 2 tablespoons of unsalted butter along with the olive oil. It gives the sauce more body and a silkier finish.
• No wine: Substitute with an equal amount of seafood broth, chicken broth, or bottled clam juice. All work well.
• Gluten-free: Use your favorite gluten-free linguine or spaghetti - the sauce itself is naturally gluten-free.
• Add tomatoes: A handful of cherry tomatoes added with the garlic turns this into a completely different but equally delicious dish.
• No parsley: Fresh basil makes a lovely substitute if that's what you have.

Leftover and Storing

• To refrigerate: As soon as the pasta has cooled down, store it in an airtight container. According to the USDA, cooked seafood will keep in the refrigerator for 3-4 days. I never eat any cooked seafood after 2 days.
• To freeze: I never freeze cooked shrimp. I find it to be too chewy when you reheat it after cooked and frozen.

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5 from 3 votes

Quick and Easy Shrimp Scampi with Linguine

Quick and Easy Shrimp Scampi with Linguine is a pasta recipe that is ready in less than 20 minutes! The sauce cooks up while you make the pasta. With shrimp, olive oil, bright lemon flavors, garlic, and a touch of white wine, it is so flavorful!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Dinner, Lunch

Cuisine: Italian, Italian-American

Keyword: dairy free, pasta, shrimp

Servings: 4

Calories: 565kcal

Author: Lora

Equipment

• skillet
• collander
• Cutting Board
• Knife
• Pot

Ingredients

• ▢ 1 lb linguine or angel hair pasta, or spaghetti
• ▢ ¼ cup extra-virgin olive oil plus more for drizzling on the pasta
• ▢ 1 lb peeled and deveined large shrimp raw; 20 to 25 per lb
• ▢ 4-6 large garlic cloves pressed or minced
• ▢ ½ teaspoon dried hot red-pepper flakes optional
• ▢ ½ cup dry white wine make sure it's a wine you would drink
• ▢ Zest of 1 whole lemon
• ▢ Freshly Squeezed Juice of 1 whole lemon
• ▢ 1-2 teaspoons sea salt plus salt for the pasta water
• ▢ ½ teaspoon freshly ground black pepper optional
• ▢ ½ cup chopped fresh Italian parsley

Instructions

• Thaw frozen shrimp: Add the shrimp to a bowl of cold water. Remove and discard the shell, devein, and leave the tails on. Rinse and drain the shrimps and transfer to a paper towel lined plate to absorb the water.
• If you're using fresh shrimp, remove shells, devein, and leave the tails on the shrimp. Set aside while you start the sauce.
• Boil pasta water: Bring a large pot of water to a boil. Once the water boils, salt it. Bring to another boil, and add in the pasta. Stir the pasta to separate (make sure none of it is sticking to bottom of the pot). Cook it to 1 minute less than al dente.
• Heat the oil: Meanwhile, heat the olive oil in a large heavy skillet over moderately high heat until hot, then add in the shrimp. Sauté shrimp, turning over once, until just cooked through, about 2-3 minutes. When it is just turning pink, use a slotted spoon to transfer the shrimp to a bowl.
• Add sauce ingredients to the oil: Add the garlic to the skillet and cook until fragrant (take care not to brown it) on medium heat. Turn up the heat to medium-high, add in the lemon juice, lemon rind, white wine and hot pepper flakes (if you're using). The sauce should come to a strong simmer for a few minutes.
• Season sauce: Sprinkle on your salt and some freshly ground pepper.
• Drain and combine pasta to sauce: Drain the pasta in a colander just before it's al dente, reserving ½ cup of the starchy pasta water. Raise the heat of the sauce a little. Immediately add the pasta to the pan with the sauce. Add in the shrimp and stir to combine.
• Add some reserved pasta water: Stir to combine and add a little bit of pasta water if the sauce is too thick.
• Check the seasoning: Test the pasta, and if needed, sprinkle on some sea salt, and you could even add in some freshly ground pepper (in place of the hot pepper, if you like).
• Plate up the pasta: Drizzle on the pasta a little extra-virgin olive oil, sprinkle on some chopped Italian parsley, some more grated lemon rind and hot pepper flakes (both are optional). ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Pasta: I use linguine or spaghetti when I make this. Angel hair pasta is fine. It cooks up so quickly, so keep an eye on it when you combine it with the sauce. You don't want mushy pasta.

Salt pasta water: Use 3-4 quarts of water for a pound of pasta, and use 1- 1-½ tablespoons of salt. The recipe will end up lacking flavor if you do not salt the pasta water.

Dairy-free: This pasta recipe as is is totally dairy-free. If you would like to use butter, go ahead and add a couple of tablespoons to the olive oil while it heats.

Garlic: Use as much or as little as you like. I use about 4 large cloves minced.

Parsley: I prefer Italian parsley, but curly parsley is fine. I don't like dried parsley for this recipe.

Spice: Use hot pepper flakes to your taste. Omit if you don't like it spicy and use freshly ground pepper for just a touch of heat.

Salt: Check the salt of the sauce and add more, to your taste.

Nutrition

Calories: 565kcal | Carbohydrates: 85g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Calcium: 27mg | Iron: 2mg

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