Shrimp scampi certainly isn’t something new in the culinary world, but it’s always been one of my favorites. Even though I’ve had regular shrimp scampi many times (and still love it), I’m always looking for new ways to change the recipe up a little bit, and I’ve found just the thing. This recipe uses pasta instead of some of the more traditional aspects of shrimp scampi, and from experience I can say that people enjoyed it no matter what type of pasta I was using.

Spaghetti is one of the better types of pasta that I’ve tried with this recipe, and it’s definitely a hit with the kids. It can be hard to get them to try seafood (especially when it’s shrimp), but telling them that it’s part of spaghetti makes it a bit easier. Now, I can’t get them to stop asking for shrimp and spaghetti, which is fine by me since it’s one of my favorite meals to cook!

It only takes around 45 minutes to make this shrimp scampi and pasta recipe, which leaves a lot of time to enjoy the rest of your day. For this dish, we’ll use linguine pasta, but you can pick out whichever type you want! One of my favorite parts is the fact that there’s a little wine in the recipe, meaning you can take a sip or two of your own while making it!

It might sound like it’s one of the fancier and more difficult meals that you’ll ever make in your own kitchen, but it’s actually going to be pretty easy! The entire recipe is done on the stovetop, so while it takes more attention throughout the cooking process, you don’t have to sit there and wait for a long period of time while it’s baking in the oven. If you’re family gets a little antsy like mine does, then this recipe is a great way to make a fast and high quality meal.

I’ve really fallen in love with this versatile recipe, and I’m not sure if I can ever eat shrimp scampi at a restaurant again. First of all, it’s usually one of the more expensive items on the menu, and these days I prefer the type that I make at home. You’re saving yourself a lot of money by following this recipe, as as most of the ingredients are ones that you’ll find in your refrigerator or pantry. The only thing you’ll probably have to head out for is wine or shrimp!

Have fun with this recipe and tinker around with it a little bit to find the perfect flavor for you. We added some recommended seasonings that you can use on your shrimp, but it’s all up to your imagination! Not everyone is a fan of leftover shrimp, but thankfully this dish is so good that you probably won’t have to worry about reheating it the next day! With enough for up to six people, everyone should be able to get their share, and they’re sure to love this shrimp scampi and pasta that will make you feel like a professional chef!

Preparation Time: 40-45 Minutes

Serves: Up to 6 People

Nutrition (Per Serving):

Calories: 510
Fat: 20 g
Protein: 22 g
Carbohydrates: 57 g
Sodium: 260 mg
Cholesterol: 135 mg

What You’ll Need:

  • 1 Pound of Shrimp, Peeled and Deveined
  • 1 Package (16 Ounces) of Linguine Pasta
  • 4 Tablespoons of Butter (Half For Each Part of Recipe)
  • ½ Cup of Dry White Wine
  • 4 Tablespoons of Extra-Virgin Olive Oil (Half For Each Part of Recipe)
  • 2 Cloves of Garlic, Minced
  • 2 Shallots, Diced
  • 1 Lemon, Juiced
  • 1 Pinch Red Pepper Flakes
  • 1 Pinch of Kosher Salt
  • 1 Pinch of Ground Pepper
  • 1 Additional Teaspoon of Extra-Virgin Olive Oil
  • ¼ Cup of Chopped Parsley Leaves

Cooking Directions:

  1. We’ll get started with this recipe by first taking a large pot of water, setting it on the stovetop and adding a small bit of salt. Allow the water to boil, then add in your 16 ounces of linguine pasta. After six to eight minutes, the pasta should be tender. Drain the pasta and set it aside for now while we prepare the rest of the meal.
  2. Next, set the stovetop to a medium heat, then placing the skillet on the stovetop. Melt two tablespoons of your butter (one half) and add in two tablespoons of extra-virgin olive oil (also half). When the butter has melted, add in your shallots, red pepper flakes and garlic. Continue to mix for three to four minutes until the shallots have become translucent and tender.
  3. On the side, add both salt and pepper to your shrimp for added taste, placing them on the skillet to cook with the rest of the ingredients. Stir the mixture and allow the shrimp to cook until it’s pink. It should take around three minutes of stirring, and then when the shrimp is done, take it off of the skillet and keep it in a warm spot.
  4. Juice your one lemon onto the skillet and also pour in ½ cup of white wine. Bring the mixture to a boil and continue to mix so that the food doesn’t burn on the bottom of the skillet. Add in two more tablespoons of both butter and extra-virgin olive oil, bringing the mixture to a simmer.
  5. Add in your linguine, shrimp and parsley into the mix until it’s all nicely coated, adding in a little more salt, pepper and olive oil for taste when it’s finished. Now that the shrimp and pasta are coated, you’re all set! Overall, it should take around 40 minutes from start to finish, allowing enough food for up to six people! You can use any type of pasta that you want in this recipe, depending on what your preferences are and what you have available. Enjoy!