Shrimp Scampi with Pasta

by Sheryl

Prep: 20 min | Cook: 20 mins | Total: 40 min | Serving: 6 | Yield: 6 servings

Shrimp Scampi with Pasta is a scampi garlic buttery sauce with a touch of white wine & lemon in under an hour. Shrimp Scampi with Pasta can be enjoyed with your favorite pasta of choice, I use Linguine Pasta, as an appetizer/light meal or as dinner. You can also keep it low in carb and serve noodles over zucchini or with steamed cauliflower


(1) (16 oz) package GG Linguine Pasta Semolina-Dry-5/8″ Crcl QK
2 tbsp butter, with salt
2 tbsp Extra Virgin Olive Oil NOI
(2) eaches Shallots, raw
(2) cloves Garlic, raw
(1) pinch dried red pepper flakes
1 pound Crustaceans, shrimp, mixed species, raw
(1) pinch Morton Kosher Salt, coarse
(½) cup Alcoholic beverage, wine, table, white
(1) Lemon juice, raw
2 tbsp butter, with salt
2 tbsp Extra Virgin Olive Oil NOI
¼ cup Parsley, raw
1 tsp Extra Virgin Olive Oil NOI


1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

2. Add and melt 2 tbsp of butter with 2 tbsp of olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Add and season shrimp with kosher salt and black pepper, then add to the skillet and cook until pink for 2 to 3 minutes, stirring occasionally. Remove shrimp from skillet and keep warm.

3. Add and pour the white wine and lemon juice into the skillet and bring to a boil. Scrape browned bits of food off of the bottom of the skillet with a wooden spoon. Add and melt 2 tbsp butter in a skillet, stir 2 tbsp olive oil into the butter mixture and bring to a simmer. Toss the linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with a tsp olive oil to serve.

Nutrition Facts:

Per Serving: 511.4 calories; 135.4 mg cholesterol; 260 mg sodium; 21.9 g protein; 57.5 g carbohydrates.

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