Shrimp Scampi with Pasta Recipe

Shrimp scampi with pasta is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.

This quick and easy shrimp scampi pasta recipe is an Allrecipes fan-favorite, with more than one thousand ratings and hundreds of reviews. And it’s ready to serve in only 40 minutes. Read on to get tips to make the best shrimp scampi with pasta — it’s a top-rated recipe that’s simple enough for weeknight dinners and fancy enough for a dinner party.

What Is Shrimp Scampi?

Shrimp scampi is a seafood dish made of shrimp cooked in a butter, garlic, and white wine sauce. You can serve shrimp scampi by itself as an appetizer or over pasta as a main dish.

Ingredients

• 1 (16 ounce) package linguine pasta
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 pinch red pepper flakes (Optional)
• 1 pound shrimp, peeled and deveined
• 1 pinch kosher salt and freshly ground pepper
• ½ cup dry white wine
• 1 lemon, juiced
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely chopped fresh parsley leaves
• 1 teaspoon extra-virgin olive oil, or to taste

Directions

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.