This linguine with shrimp scampi is a delicious 30-minute meal perfect for a hectic weeknight. The flavors are simple and tasty!

This was the birthday menu.  I requested the food, supplied my husband with the recipe and he made them.

I have had the Linguini with Shrimp Scampi recipe for a while now and I am kicking myself for not trying it earlier.

A plate of linguine, shrimp scampi and a lemon slice.

It is so, so delicious and I think has gained a spot as my new birthday meal request (although I hope I eat it more than once a year).

And the steamed asparagus was to die for.

I helped my husband with this and kind of threw it together at the last minute, but it was too good not to share.

What To Serve With This:

Fresh fruit or green salad
Steamed broccoli or other vegetable 
Simple Buttermilk Drop Biscuits

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Linguine with Shrimp Scampi

4.82 stars (11 ratings)


  • Canola/vegetable oil
  • Salt
  • 6 tablespoons butter
  • 5 tablespoons olive oil
  • 9 cloves garlic, minced
  • 1 pounds large shrimp, peeled and deveined
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons salt
  • cup chopped parsley
  • Grated zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • ½ lemon, thinly sliced into rounds
  • ¼ teaspoon red pepper flakes
  • 12 ounces linguine


  • Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes.
  • Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat.
  • Add the garlic. Sautè for 1 minute. Don’t burn the garlic. Add the shrimp, salt and pepper and sautè just until shrimp turns pink, five minutes.
  • Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.


Shrimp: I used easy peel frozen shrimp already deveined. They were delicious and a little cheaper than using “fresh” shrimp (plus I am inland so far “fresh” seafood doesn’t really exist).
Original Recipe: the original recipe calls for a bit more fresh lemon juice but I wanted the buttery garlic flavors to come out more so I cut down the fresh lemon juice and was glad I did. But if you like a strong lemon zing, add the full 1/2 cup. Also, the lemon slices kind of got in the way of the dish, in my opinion, so although they add an elegant touch, I think I will eliminate them next time.
Serving: 1 Serving, Calories: 721kcal, Carbohydrates: 70g, Protein: 28g, Fat: 37g, Saturated Fat: 14g, Cholesterol: 188mg, Sodium: 1676mg, Fiber: 4g, Sugar: 3g

Recipe Source: from the Barefoot Contessa