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+ servings

Shrimp Scampi Linguine

Serving Size: 10 servings
If you like seafood you will love this dish! Serve with salad and garlic bread for a complete meal.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook5
Total Time30 minutes
Recipe Serving Size10 servings

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove


  • 5 teaspoon Kosher salt divided
  • 2 pound linguine
  • 8 tablespoon butter
  • 6 tablespoon extra virgin olive oil
  • 4 clove garlic
  • 3 pound raw shrimp, 21-25 size, peeled and deveined peeled and deveined
  • ½ teaspoon ground black pepper
  • cup fresh parsley finely chopped
  • ½ cup lemon juice
  • 1 teaspoon lemon zest taken from lemon before juicing
  • 1 teaspoon red pepper flakes optional


  • Bring a large pot of water to a boil. Add 3 teaspoons of salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
  • Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
  • Add the shrimp, remaining salt (2 teaspoons for 10 servings), and the pepper. Saute until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.
Reheating Instructions
Heat in microwave on high power until heated through.


Calories: 634kcal | Carbohydrates: 69g | Protein: 40g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 367mg | Sodium: 1846mg | Potassium: 355mg | Fiber: 3g | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 16mg | Calcium: 227mg | Iron: 4mg