This shrimp scampi pasta is a fast, flavorful pasta dish with buttery shrimp, lemon, and a splash of white wine — all tossed with linguine. It’s done in under 30 minutes and feels a bit like restaurant food… without the bill. Good for those “ugh, I’m starving but don’t wanna think” kinda nights.

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Quick Summary

Prep time: 10 mins
Cook time: 15 mins
Flavor: buttery, garlicky, lemon-bright
Great for: end-of-day dinners, impressing someone with minimal effort

Why I Like This Recipe

Long day. Brain fried. But still hungry. That’s when this hits. It’s mostly pantry stuff — pasta, garlic, olive oil. The shrimp makes it feel fancy, but it’s actually just… stupid easy. I’ve made it with $6 shrimp from the freezer aisle and it still tasted like a small win.

Ingredients

1 (16 oz) box linguine
2 tbsp butter
2 tbsp extra virgin olive oil
2 shallots, finely diced
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
1 lb shrimp (peeled & deveined)
Salt & black pepper
½ cup dry white wine
Juice of 1 lemon
2 tbsp butter (yes, again)
2 tbsp olive oil (again too)
¼ cup fresh parsley, chopped
Extra drizzle of olive oil to finish (like 1 tsp-ish)

How To Make Shrimp Scampi Pasta

Boil your pasta: Big pot, salty water. Cook linguine until almost done — like a minute under. Drain and set aside.
Start your base: In a big skillet, melt 2 tbsp butter + 2 tbsp olive oil over medium. Add shallots, garlic, chili flakes. Let it go until soft, about 3–4 mins.
Cook the shrimp: Season ‘em with salt and pepper. Toss into the skillet. They’ll turn pink fast — 2-3 mins. Take ’em out once cooked and keep nearby.
Deglaze the pan: Splash in the wine and lemon juice. Scrape all the good bits off the bottom with a spoon. Bring it to a little boil.
Finish the sauce: Melt in the last 2 tbsp of butter and stir in 2 more tbsp of olive oil. Let it simmer for a minute.
Bring it all together: Add your cooked pasta, shrimp, and parsley. Toss it around so everything gets coated. If it looks dry, splash in a bit of pasta water. Drizzle with a touch of olive oil before serving.

Tips for Success

Don’t skip the lemon — it balances all the richness.
Taste and adjust. More salt, more lemon? Go for it.
Use decent wine, not the one that’s been open on your counter for a week.
Pull shrimp out as soon as they’re pink. Overcooked = rubbery.
If it feels dry, add a spoonful of pasta water or even a bit more oil.

Storage and Reheating

Fridge: Leftovers hold up 1–2 days in a sealed container. Not too long — shrimp doesn’t age well.
Microwave: Go low heat. Maybe add a splash of water or broth so it doesn’t get dry.
Stovetop (better): Medium heat, small drizzle of oil or butter. Quick toss and done.

Frequently Asked Questions

Can I skip the wine?
Yeah. Just sub with chicken broth or even pasta water. It won’t be exactly the same, but still good.
What kind of shrimp should I use?
Medium or large works great. Fresh or frozen — just thaw them first.
Is the parsley necessary?
Nope. But it adds freshness. You can skip or sub with chopped spinach or basil.
What if I don’t have shallots?
Use a small onion instead. Not a big deal.
Can I use another pasta?
Totally. Spaghetti, fettuccine, even short pasta like penne works if that’s all you’ve got.

Common Mistakes and How to Dodge Them

Overcooking the shrimp: It takes literally 2–3 minutes. Don’t walk away. Pull them as soon as they’re pink and curled.
Forgetting to save pasta water: It’s magic. It brings the sauce together. Scoop some out before draining.
Burning the garlic: Keep the heat on medium. Stir constantly. Garlic burns fast and gets bitter.
Drowning it in lemon juice: Balance is key. Start with the juice of 1 lemon, taste, and add more only if needed.
Not seasoning as you go: The pasta, the shrimp, the sauce — all need salt. Taste everything.

Nutrition Facts (Per Serving)

Calories: 520 kcal
Total Fat: 22g
Saturated Fat: 9g
Cholesterol: 210mg
Sodium: 480mg
Potassium: 290mg
Total Carbohydrate: 46g
Dietary Fiber: 2g
Sugars: 2g
Protein: 30g