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Shrimp Scampi with Pasta


"Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling."
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40 m servings 511 cals
Original recipe yields 6 servings

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  • Prep

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  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. Melt 2 tablespoons butter with 2 tablespoons 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. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
  3. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 511 calories; 19.4 g fat; 57.5 g carbohydrates; 21.9 g protein; 135 mg cholesterol; 260 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 367
  1. 481 Ratings

Most helpful positive review

I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup ...

Most helpful critical review

Very tasty, was a tad dry. I'd recommend adding 1/2 - 1 cup of the pasta water to keep it moist.

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Least positive

I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup ...

loved it! Unfortunately, we ate it before I remembered to add a photo. I like my food a little spicy, so I added more red pepper and salt. Easy and delicious. Try it, you won't regret it!

This dish was very easy and extremely tasty!! I'm so happy to find such an awesome dish to add to my favorites. Since I don't carry fresh lemons...and I'm usually a spur of the moment cook...I...

Excellent recipe. I made as written and did not add the pasta water, as some have suggested. I have no regrets in putting my trust in the author of the recipe. I will definitely be making ...

I made this last night for Valentine's after remembering a similar dish my husband and I had on vacation. I was really worried my husband wouldn't like it (he's picky about seafood dishes) but ...

No sense messing with something that on its own is pretty darn good. It's not necessary to measure precisely, just use all ingredients to your heart's and eyes' content. A squeeze of this, a ...

Made this tonight for my family for Valentines, it was great! It was easy! It was relatively quick! All pros in my book. I made this as written and thought it was terrific. Great choice for ...

Recommend holding back on lemon till last second. Reason? It is a fact known by all chefs...lemon will make shrimp a little bit tough when cooking the shrimps in it. I follow instructions to the...

This is a delicious recipe. I substituted dried Tarragon for parsley and used garlic infused olive oil. Loved it! I make this when I have left over boiled shrimp from shrimp cocktail. I toss the...