Garlic Shrimp Scampi Linguine

Linguine coated in buttery Garlic and Wine Shrimp Scampi sauce for a 25 minute weeknight pasta dinner!

Thanks to Heston for providing stainless steel pan for making this Shrimp Scampi Linguine dinner.

Garlic Shrimp Scampi Linguine, a garlicky lemony Shrimp and Pasta recipe which has weekday dinner written all over it. 

For dinner last week, I cooked linguine pasta, coated it in garlic, wine and herb butter scampi sauce.. and dinner was ready! 

Super easy! Right? 

Pasta and shrimp pair wonderful together, whether served as a quick weeknight dinner or as a surf-turf style Sunday supper... A serving of lean protein, citrus-y sauce and pasta to scoop all the flavors! This 25 minute dinner makes family happy and cook's life easy. :)

However, honestly, when Scampi Sauce is served with pasta... it often looses it's delicate taste. So, today I decided to fix that. I'm sharing  few of my favorite simple tips to ensure a bold flavor Scampi Sauce even after being coated in hearty linguine pasta.

Grab a glass of wine, (save some for scampi sauce), and let's get cooking!

Today's Shrimp Scampi pasta recipe was ever easier to prepare with Heston Nanobond Stainless Steel Skillet. I recently teamed up with Hestan to...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 1 Pound Pasta Serves: 4
Notes: 2-3 Main or 4-5 Side servings.


    Shrimp Scampi Pasta

  • 12-14 Shrimp (I used tail-on cleaned jumbo shrimp)
  • 1 lbs Pasta (linguine or spaghetti, noodle style pasta)
  • 3 tbsp Unsalted Butter
  • 2 tbsp Garlic (5-6 cloves, small diced)
  • 1/4 Cup Shallot Onions (or white onion, small diced)
  • 1 tbsp Olive Oil
  • 1/2 tsp Chili Flakes
  • 1/3 Cup White Wine
  • 3 tbsp Lemon (juice, more for serving)
  • 1/2 Cup Chicken Stock (or shrimp stock, or clam juice)
  • 5-6 tbsp Parsley (fresh leaves, chopped)
  • Salt and Black Pepper


  • 1. Cook linguine (or whichever using) pasta according to package directions. Once pasta is cooked, drain and set aside.
  • 2. Heat oil and 1 tablespoon butter in a heavy bottom saute pan. Add onion and garlic with generous pinch of salt, and chili flakes. Saute until onions are soft. Make sure garlic does not burn.
  • 3. Add in shrimp (tail on, if using), season with salt. Saute until shrimp is no longer opaque (turn halfway to ensure both sides are bright orange in color), remove in a plate and set aside.
    Additional Notes:
    Trim tails from cooked shrimp or serve as-is per your preference.
  • 4. In same pan, add white wine, lemon juice, with chicken stock and boil mixture until 3-5 minutes or until most of alcohol from wine has evaporated, and mixture has picked up flavor from sauted onion, garlic and shrimp. Taste and adjust salt and lemon juice (if needed).
  • 5. Turn heat to medium-low, stir in remaining butter, heat until just melted, return shrimp back to pan with cooked pasta. Top with generous pinch or two of salt and black pepper, and chopped parsley. Toss to coat pasta in shrimp scampi sauce. Serve immediately with side of more lemon wedges. Enjoy!