Shrimp Scampi with Pasta Recipe -
Shrimp Scampi with Pasta Recipe
  • READY IN 40 mins

Shrimp Scampi with Pasta

Recipe by  

"Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
  2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
  3. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2014

I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texture.

Most Helpful Critical Review
Oct 09, 2014

Very tasty, was a tad dry. I'd recommend adding 1/2 - 1 cup of the pasta water to keep it moist.

Dec 18, 2012

loved it! Unfortunately, we ate it before I remembered to add a photo. I like my food a little spicy, so I added more red pepper and salt. Easy and delicious. Try it, you won't regret it!

Jan 02, 2013

This dish was very easy and extremely tasty!! I'm so happy to find such an awesome dish to add to my favorites. Since I don't carry fresh lemons...and I'm usually a spur of the moment cook...I substituted the fresh lemon and pepper dashes with a Lemon Pepper seasoning. It turned out great and added the lemon flavor. :D

Feb 14, 2014

Excellent recipe. I made as written and did not add the pasta water, as some have suggested. I have no regrets in putting my trust in the author of the recipe. I will definitely be making again.

Feb 15, 2013

I made this last night for Valentine's after remembering a similar dish my husband and I had on vacation. I was really worried my husband wouldn't like it (he's picky about seafood dishes) but after one bite, he declared his approval and I squealed with delight. This dish is amazing (and SUPER simple!) I didn't have any shallots, but I used half a diced white onion and it was superb. I think I also used a bit more butter than what was called for, but hey. It's was Valentine's Day! I left out the wine (again, didn't have any) but now that my husband likes it, I plan to sneak it in there the next time I make it...and there will be a next time. The lemon makes it taste fresh and yummy and delicious. I would say I'm looking forward to the leftovers, but we ate the whole thing! I'm happy report that this will be making an appearance in our kitchen again and I'd love to try it with a combination of shrimp, lobster, and/or crab. I truly can't say enough about this recipe. It's great!

Jun 16, 2014

Angel hair makes this dish decadent.

Apr 07, 2013

Made as directed but also added 1 cup pasta water to sauce as suggested by one reviewer. This was light, refreshing, delicious! Will definitely make again!


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 57.5 g
  • 19%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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