This recipe for Creamy Shrimp Scampi Linguine is prepared in less than 30 minutes from start to finish. This shrimp scampi pasta takes part of a garlicky white wine sauce. A super quick meal that’s perfect for busy weeknights or for date night.
Savory Thoughts: The true success is the person who invented himself. – Al Goldstein
Pasta is by far one of my favorite dishes to prepare. It is versatile. Easy. Perfect to feed hungry little mouths. It is also suitable to feed my large family as I have done with my chili mac and cheese and with my beef Bolognese and zoodles. Both dishes are incredibly easy to make. However, when it comes to being a little “fancy”, shrimp scampi is one of my all-time favorites to make for a date night with the hubby.
This version of Creamy Shrimp Scampi Linguine is prepared with garlic, chopped vegetables, wine (your choice of alcoholic or nonalcoholic) or wine vinegar, and topped with lemon zest to amplify the flavors. Personally, when making this meal for myself and my husband, I like to use fine dry wine. So, be sure to get your favorite bottle out. When making it for the kiddos, I use grocery store cooking wine or white wine vinegar.
This pasta meal is such a decadent meal that you can put on the table in
About this lemon garlic shrimp scampi linguine recipe?
This recipe works well if you are serving it as a first-course meal at a dinner party with garlic bread, or serve it alongside with pasta of your choice.
How to make Shrimp Scampi Linguine?
Just like my other recipes, this dish also takes no effort to make. It is truly the most simple way to prepare an elegant meal for yourself and your family.
First, you will need to gather the ingredients as listed below
- 3 tbsp. Avocado oil or Olive Oil
- 1 tsp. Kosher salt
- Linguine pasta
- ½ cup unsalted butter
- ½ Cup white wine vinegar
- ¼ cup red onions
- ¼ cup green bell peppers, chopped
- 6 cloves garlic, minced
- 2 pounds large shrimp (about 32 shrimp), peeled and deveined
- ½ teaspoon freshly ground black pepper
- ¾ cup chopped fresh curly parsley, a little more to garnish
- ½ cup freshly squeezed lemon juice (4 lemons)
- Lemon zest for garnish
After you gather the ingredients, start by cooking the linguine pasta in accordance to the directions on the package.
Meanwhile, in another large, heavy-bottomed pan or jumbo cooker add the oil and set the temperature to medium-low heat. Add the shrimp and cook for 5 minutes or until they have just turned pink, stirring often. See picture 1.
Then add all of the ingredients to include the garlic, salt and pepper, and fresh parsley. Cook until fragrant (about 30-45 seconds). Stir. Cook for 1 more minute.
Then add the good stuff – butter; stir while cooking until the butter has melted- Picture 3. Add wine and lemon juice; Picture 4. Cook until it starts to boil. Toss to combine. Reduce the heat to low.
Add the peppers and onions; Picture 5. Drain the cooked linguine pasta and add it to the shrimp mixture. Toss well – this is where the magic happens. All of the ingredients are combined in perfect harmony. Last, serve warm with shrimp mixture and sauce.
Freshened up the pasta with lemon zest and fresh parsley; Picture 6. That’s it! Serve warm and enjoy!
What kind of wine to use when making shrimp scampi?
Any dry white wine will work. However, I have used Marsala wine to prepare this recipe although it is not considered “white wine”. I still find it to be suitable for savory dishes. If you are looking for the best wine to use, my advice is to use a wine that you will also drink when eating this meal, as you are already familiar with the taste. If you do not have wine or if you do not drink wine, feel free to also use white wine vinegar.
Other wine to use when making this recipe
If you loved this Creamy Shrimp Scampi Linguine, then you must try this shrimp boil recipe.
SAVE THIS CREAMY SHRIMP SCAMPI LINGUINE RECIPE TO YOUR PINTEREST BOARDS!
ALSO, I AM ALWAYS PINNING TASTY RECIPES, LET’S CONNECT ON PINTEREST!
Creamy Shrimp Scampi Linguine
- Large Skillet
- Sharp Knives
- Large Saucepan to cook the pasta
- 16 Oz Pasta; Angel hair, spaghetti, linguine, or fettuccini
- 2 pounds Jumbo shrimp; Peeled and deveined
- Kosher salt to taste
- Ground black pepper to taste
- 8 Garlic cloves; minced or mashed in mortar and pestle
- 4 Tbsp. Unsalted butter
- Freshly squeezed lemon juice from 4 lemons
- ½ cup Dry white wine; Pinot grigio or Sauvignon Blanc (Reserve)
- 1 cup Heavy cream
- 2 Tbsp. chopped fresh curly parsley; A little more to garnish
- Prepare the shrimp: Remove the shell and or leave the tail on if desired. Clean the shrimp thoroughly. Season the shrimp with salt and pepper to taste. Set it aside and allow it to marinate for 30 minutes or longer. Prepare the pasta: Boil the water and cook the pasta in accordance with the instructions on the box, but al dente. Drain the pasta, rinse it under cold water and set it aside.
- Sauté the shrimp: Next, in a large skillet, bring the olive oil to a temperature of medium heat. Add the shrimp and cook for about 3 minutes or until they start to turn pink or opaque.Add the remaining ingredients: Lower the heat to medium-low. Add the garlic, stir, and allow it to cook for about 1 minute. Then add the butter, followed by the lemon juice, wine, pasta, heavy cream, fresh parsley, then add the parmesan cheese. Mix well to combine and allow to simmer for about 5 minutes. Serve: Remove the creamy shrimp scampi from the stove. The sauce will thicken. Mix well from bottom up and serve immediately.