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!
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- 💖Why we love pasta con scampi:
- Why is it called shrimp scampi?
- 🛒 Ingredients in shrimp scampi with pasta:
- Equipment you need to make this recipe:
- How to make an easy shrimp scampi pasta?
- Substitutions and variations for the best shrimp scampi:
- Purchasing shrimp what to know?
- What to serve with shrimp scampi?
- 🫙 Leftover and Storing
- 📃 Substitutions & Variations for linguine with shrimp sauce:
- ☑️ Lora's Tips to make linguine with shrimp scampi:
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Quick and Easy Shrimp Scampi with Linguine
Originally published November 2022 and updated for content April 2024.
Since it is made without butter, this is a totally dairy-free pasta recipe. Hard to believe it is so luxurious since there is no butter. Read more about butter substitutes here.
All you need is a really good quality extra-virgin olive oil as the base of this decadent sauce that comes together in just minutes!
When I was growing up, shrimp scampi was made on the regular by both of my parents. Shrimp scampi is a classic Italian-American recipe. I didn't actually know that it wasn't a traditional Italian recipe when I was little. Since my Italian family was making it, I figured it was something they learned in Italy.
And with Christmas Eve around the corner, if you grew up in an Italian-American home, shrimp scampi could be something your nonna whipped up as one of the star dishes of the Feast of the Seven Fishes.
This delicious pasta recipe comes together in less than 20 minutes. So you really could consider adding it to your Feast of the Seven Fishes menu. Nonna is always right!
Trust me when I tell you, this will definitely impress your friends and family! It is a dish not only to make during the holiday season. Once you learn how easy it is to make, you'll make it all year round.
The funny thing about the name is that scampi in Italian means langoustines (or large prawns), so they are basically, shrimp. So the Italian-American name of "Shrimp Scampi" is actually "Shrimp Shrimp".
I know, it's getting silly here. But, that just gives you a little background on the origins of the name of this super tasty shrimp pasta recipe.
Oh, and by the way, this is mom's recipe (aka, nonna!). So you know this is good!
This easy shrimp scampi recipe marries the succulence of large shrimp with the tang of freshly squeezed lemon juice, all swirled together in a luscious sauce of extra-virgin olive oil and a hint of dry white wine.
The beauty of this dish lies not just in its bright, zesty flavors but also in its simplicity and speed. Using just a large skillet over medium heat, you can transform raw, peeled, and deveined shrimp into a gourmet meal that's both quick and satisfying.
Whether you choose linguine, angel hair pasta, or spaghetti, the sauce clings to each strand, ensuring every bite is infused with garlic, lemon, and the subtle kick of red pepper flakes.
It's a really easy to make and it starts by thawing frozen shrimp in cold water, then move on to boil your pasta water in a large pot, ensuring it's salted for flavor. As the pasta cooks to just just before al dente, sauté your shrimp with garlic in a mixture of olive oil and a sprinkle of red pepper for those who love a bit of heat.
Adding some white wine to the skillet, elevates the dish, providing depth and complexity that marries well with the bright zest and juice of a whole lemon. This shrimp scampi sauce becomes the perfect coating for your drained pasta, tossed together with just a bit of the starchy pasta water to get the perfect sauce consistency.
If you like this recipe you might like my garlic butter shrimp or my pasta with shrimp and cherry tomatoes.
💖Why we love pasta con scampi:
- Quick and Effortless: Ready in under 20 minutes, this shrimp scampi with linguine is a lifesaver on busy nights when time is of the essence but flavor can't be compromised.
- Versatile: Whether you're a fan of linguine, angel hair, or spaghetti, this recipe pairs beautifully with any pasta, making it a versatile addition to your culinary repertoire.
- Flavorful: With a perfect blend of olive oil, garlic, lemon juice, and white wine, this dish boasts an unbeatable combination of flavors that will keep you coming back for more.
- Customizable Heat: The optional red pepper flakes allow you to adjust the spice level to your liking, making it a hit with both those who prefer a milder taste and those who like it hot.
- Elegant: Despite its simplicity, shrimp scampi with linguine has an elegance that makes it suitable for both weeknight dinners and special occasions.
- Nutritious: Loaded with protein from the shrimp and infused with the health benefits of olive oil and lemon, this dish is as nutritious as it is delicious.
Made this again last night and it is delicious! VERY easy to make.
Annie
Why is it called shrimp scampi?
As I was mentioning in the intro, shrimp scampi is actually an American version of an Italian recipe. In Italy, they make langoustines, or scampi, in a similar way.
In the States, shrimp were substituted for the langoustines, and there were different variations to the recipe. All sorts of variations were created. There are some recipe variations where tomatoes are used. Also, you'll even find some breaded shrimp versions.
🛒 Ingredients in shrimp scampi with pasta:
- Shrimp - I used large uncooked frozen shrimp, or 31/40 size shrimp/pound. You could use smaller, or larger. Keep in mind, if you use smaller, they'll cook up faster.
- Extra-virgin olive oil - the base of the velvety sauce. The better the quality oil, the better the flavor of your dish!
- Garlic - Fresh garlic is essential to this recipe. I wouldn't substitute it with garlic powder.
- White wine - I recommend always using a wine you would actually drink. Cooking wine will not have the same flavor. A nice Pinot Grigio, Chardonnay, or Sauvignon Blanc.
- Lemon juice - One large lemon is all you need. Use the rind and the juice. Freshly squeezed surpasses the store-bought bottled lemon juice.
- Sea salt - Elevates the overall flavor of the dish. Use kosher salt if that's what you have in your pantry.
- Freshly ground pepper - Adds a little bit of spice (leave out or add more, if you like the flavor).
- Parsley - Chopped fresh Italian parsley is essential to this recipe. I do not recommend dried parsley.
- Red pepper flakes - Totally optional, but even a pinch will add a layer of subtle warmth this this pasta recipe. You could totally omit if you do not like any spice at all. You could use freshly ground pepper, if you prefer.
- Pasta-Linguine is so nice for this recipe. Spaghetti also would work.
Equipment you need to make this recipe:
- Cutting board: I typically use a bamboo cutting board, but whatever style you have is fine.
- Sharp knife: A really sharp knife helps to cut things.
- Large pot: A large pot will make sure the pasta has enough room to boil and cook evenly as it expands.
- Large skillet: A big skillet is important to cook the sauce the right way.
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?
Substitutions and variations for the best shrimp scampi:
- A splash of white wine is optional. You could use broth (seafood, chicken, or even vegetable broth), some bottled clam juice would work, as well.
- Red pepper flakes are for those that like a touch of spice. Leave them out if you prefer you pasta mild.
- Fresh Italian parsley is what we prefer. If you have curly parsley, use that instead. I do not recommend dried parsley, as I prefer the flavor of fresh parsley.
Purchasing shrimp what to know?
When purchasing shrimp, here are some key points to consider:
- Freshness: Look for shrimp that smell fresh and clean, similar to saltwater. Avoid any shrimp with a strong fishy or ammonia-like odor as it could be spoiled.
- Appearance: Fresh shrimp should have firm bodies with a shiny, translucent shell. Avoid shrimp that appear discolored or have black spots unless they are a part of the natural coloring.
- Size and Count: Shrimp are sold by size and the count per pound. Consider your recipe requirements-larger shrimp are great for grilling and roasting, while smaller sizes work well in pasta dishes and stir-fries.
- Tail-On or Tail-Off: Decide whether you want shrimp with the tails left on for a more decorative presentation or tails removed for ease of eating, especially in dishes like pasta or curry.
- Wild vs. Farmed: Wild shrimp often have a more pronounced flavor but can be more expensive and less available. Farmed shrimp are more abundant and budget-friendly, but it's important to choose those farmed responsibly.
- Frozen vs. Fresh: Don't shy away from frozen shrimp, as they are often frozen shortly after being caught to preserve freshness. Thaw them properly by leaving them overnight in the refrigerator or under cold running water for quick thawing.
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.
🫙 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.
📃 Substitutions & Variations for linguine with shrimp sauce:
- A splash of white wine is optional. You could use broth (seafood, chicken, or even vegetable broth), some bottled clam juice would work, as well.
- Red pepper flakes are for those that like a touch of spice. Leave them out if you prefer you pasta mild.
- Fresh Italian parsley is what we prefer. If you have curly parsley, use that instead. I do not recommend dried parsley, as I prefer the flavor of fresh parsley.
☑️ Lora's Tips to make linguine with shrimp scampi:
- If you buy extra-large shrimp, and they're not deveined, you'll definitely have to devein them. Make a small cut on the back of the shrimp with a tip of the knife to remove the thin vein. I always buy deveined shrimp to make it easier.
- You could keep the shrimp tails on. It's easy to pull them off when you're eating. Or you could remove them right before cooking. It's optional to keep the tails on. They're easier to grab with tails on if you're going to be serving these as an appetizer. You can remove the tails, though.
- It doesn't take but more than a couple minutes to overcook shrimp. As soon as they turn pink, they are ready. And the heat from combining it with the pasta will also cook the shrimp some more.
- I do not suggest using cooked shrimp for this recipe. Unless you like a chewy shrimp, because that is what you'll end up with.
- The shrimp tails could stay on or off. It's so easy to remove while you're eating. I prefer to keep the tails on while cooking. It's totally up to your preference.
❓ FAQ'S
Yes, it could! Use your favorite gluten-free pasta brand.
You could use low sodium fish broth, a bottle of clam juice, or low sodium chicken broth instead of white wine.
We used linguine for our shrimp scampi recipe, but you could use angel hair pasta, spaghetti, or any other long pasta you have on hand.
Take the frozen shrimp out of their bag and submerge them in a bowl of cold water (do not use hot water!).
Leave the shrimp in the water for 10-15 minutes. Stir them around every 5 minute, breaking up any ice pieces.
As soon as they're totally thawed out, place them on a paper-towel lined dish to absorb the water.
You'll get 31-40 shrimp per pound. That makes 8-9 shrimp per serving. Each shrimp weighs about about 0.33 oz.
If you prefer to use butter, go ahead and use butter! I would use 2 tablespoons of extra-virgin olive oil and 4 tablespoons of unsalted butter.
The traditional recipe is made with butter, garlic, freshly squeezed lemon juice, and a splash of a nice white wine. To keep it lighter and dairy-free, we substituted the butter. We used extra-virgin olive oil in place of butter.
Yes, this recipe is totally dairy-free. I know, it's hard to believe you can make a decadent sauce without butter. But, believe me! This sauce is absolutely delicious and rich because we used a very nice quality extra-virgin olive oil. The better the brand, the better the flavor of your sauce.
Shrimp scampi sauce combines the rich flavors of olive oil (and butter, if you like, but I use just olive oil) with the aromatic punch of fresh garlic, all deglazed with a splash of white wine for depth. A squeeze of lemon juice adds a bright, citrusy note, seasoned with some salt and pepper. Simple, yet super flavorful.
For shrimp scampi, a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully. Make sure to choose a bottle you'd enjoy drinking, as the wine's quality will influence the overall taste of the dish.
Shrimp scampi pairs wonderfully with linguine, spaghetti, or angel hair pasta. You could serve it even with a crusty baguette to soak up the delicious sauce. Also goes very nicely alongside a crisp green salad or some steamed vegetables like asparagus or green beans.
Scampi doesn't automatically come with pasta, but it's commonly served over a bed of linguine, spaghetti, or angel hair pasta to make a fuller meal. It could also be served with a nice crusty bread.
Shrimp scampi Linguine is a popular Italian-American dish that combines tender, sautéed shrimp with a garlic, lemon, and white wine sauce, all tossed together with linguine pasta.
To make shrimp scampi with linguine, start by cooking linguine noodles until al dente. While the pasta cooks, make the sauce. In a large skillet, heat olive oil and sauté minced garlic until fragrant, then add raw, peeled shrimp and cook until pink. Add a splash of white wine, stir in lemon juice and zest, and add the pasta to the sauce to combine.
Yes, you can make it with butter. If you want to use butter, it's best to do a combination of olive oil and butter.
Some other recipes you'll love:
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📖 Recipe
Quick and Easy Shrimp Scampi with Linguine
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.
cant wait to make this!
Hi Lisa-Great! Let me know how you like it!
Made this again last night and it is delicious! VERY easy to make.
I love pasta and shrimp, but I never tried to cook them at home. I`m glad I found your recipe. I gonna try shrimp scampi with linguini this Sunday.
Hi Olga-I hope you make this shrimp scampi this weekend. It is really delicious!! Thank you for your kind comment 🙂