Flavorful Shrimp Scampi Pasta
Quick Weeknight Shrimp Scampi with Optional Fresh Citrus Drizzle
This classic Shrimp Scampi Pasta is a weeknight lifesaver—a light, buttery, garlic-infused sauce tossed with tender shrimp and linguine. It comes together in under 20 minutes and delivers an elegant, restaurant-quality flavor that makes it a perennial favorite. This recipe uses white wine to build depth, but it can be easily substituted.
Prep Time: 5 minutes Cook Time: 12 minutes
Total Time: 17 minutes Servings: 4
Ingredients
1 pound linguine (or spaghetti/fettuccine)
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons unsalted butter, divided
3 tablespoons olive oil
6 cloves garlic, minced
1/2 cup dry white wine (such as Pinot Grigio) or low-sodium chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes (optional)
Optional: 1/4 cup WesMarMi Verde Sauce (for Zesty variation)
Heat It Up with Eleven Eleven Sauce. Finish your plate with a drizzle of WesMarMi Verde for an instantly brighter flavor. The Fresh, Zesty green sauce, made with tomatillos, cilantro, and lime, offers a natural citrus lift that perfectly complements the garlic and butter in the scampi without adding heat.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Cook the linguine according to package directions in salted water until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
2. While the pasta cooks, pat the shrimp dry and season with salt and pepper. In a large skillet or Dutch oven, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove the shrimp and set aside.
3. Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter, the minced garlic, and the red pepper flakes (if using) to the same skillet. Cook for about 60 seconds, stirring, until the garlic is fragrant but not browned.
4. Pour in the white wine (or broth) and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce slightly for 2–3 minutes.
5. Add the cooked linguine, shrimp, and reserved pasta water (a splash at a time) to the skillet. Toss everything together vigorously until the sauce coats the pasta evenly. Stir in the fresh parsley. Serve immediately, topped with an optional WesMarMi Verde drizzle.
Tips & Variations
Spice Control: Omit the red pepper flakes entirely for a totally mild dish, or use Blazing Citrus Hot in the Heat It Up variation for a fiery kick instead of the fresh, zesty Verde.
Veggie Boost: Stir in 1 cup of baby spinach or halved cherry tomatoes during the last minute of simmering for added color and nutrition.
Make it Gluten-Free: Easily substitute the linguine for a gluten-free pasta or zucchini noodles for a low-carb alternative.
Other Users Suggest
Replacing: Dry White Wine — New: 1/2 cup Low-Sodium Chicken Broth + 1 teaspoon Apple Cider Vinegar — Why: This achieves a similar complex, slightly acidic flavor profile without using alcohol.
Replacing: Linguine — New: 1 pound angel hair pasta — Why: Angel hair is a thinner noodle that absorbs the light scampi sauce even faster and cuts down the total cook time by a minute or two.
Storage, Reheat & Freeze
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp is best eaten fresh.
Reheat: Gently reheat the scampi on the stovetop over low heat, adding a splash of chicken broth or water to prevent the pasta from drying out.
Freeze: Not recommended. Pasta can become mushy and the shrimp texture degrades significantly when frozen and thawed.
Nutrition Facts (per serving)
Calories: 550 Protein: 35g Carbs: 60g Fat: 18g
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