Easy Shrimp Scampi with Pasta

 If there’s one pasta dish that never goes out of style, it’s shrimp scampi. It’s buttery, garlicky, bright with lemon, and feels just a little fancy—without being complicated. This recipe is perfect for busy weeknights when you want something comforting but still impressive. One bite of those juicy shrimp wrapped in silky pasta, and it feels like dinner at your favorite Italian spot… minus the reservations

EASY SHRIMP SCAMPI WITH PASTA

Ingredients

• 1 pound linguine pasta
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• A pinch of red pepper flakes (optional, for a little heat)
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• ½ cup dry white wine
• Juice of 1 lemon
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon extra-virgin olive oil, for finishing

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the linguine until just tender, about 6–8 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Melt 2 tablespoons of butter with 2 tablespoons of olive oil.
3. Add the shallots, garlic, and red pepper flakes. Stir gently and cook for 3–4 minutes, just until the shallots soften and everything smells amazing.
4. Season the shrimp with salt and black pepper. Add them to the skillet and cook for 2–3 minutes, stirring occasionally, until they turn pink. Remove the shrimp and set aside to keep warm.
5. Pour the white wine and lemon juice into the skillet. Bring it to a gentle boil and scrape up any flavorful bits from the bottom of the pan.
6. Add the remaining butter and olive oil. Stir until melted and let the sauce simmer briefly until glossy and rich.
7. Return the shrimp to the skillet along with the cooked linguine and parsley. Toss everything together until the pasta is fully coated in the buttery sauce. Taste and adjust seasoning if needed.
8. Finish with a drizzle of olive oil and serve right away.

Helpful Tips & Easy Swaps

• No white wine? Chicken broth works well—just add a little extra lemon juice for brightness.
• Love spice? Add more red pepper flakes or a pinch of chili oil at the end.
• Pasta options: Spaghetti or fettuccine are great substitutes for linguine.
• Leftovers: Store in the fridge for up to 2 days and reheat gently with a splash of water or broth.

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