Linguine with Shrimp Scampi and Pear Salad with Candied Walnuts

This pasta is so satisfying and light at the same time. Finished on with lemon and garlic makes this a crowd pleaser.

Linguine with Shrimp Scampi

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Total Time: 25 minutes
Servings: 4


  • 1/4  teaspoon  freshly ground black pepper
  • Vegetable oil
  • 1 tablespoon  kosher salt plus 1 1/2 teaspoons
  • 3/4 pound  linguine
  • 3 tablespoons  unsalted butter
  • 2 1/2 tablespoons  good olive oil
  • 1 1/2 tablespoons  minced garlic  (4 cloves)
  • 1 pound  large shrimp (about 16 shrimp), peeled and deveined
  • 1/3 cup  chopped fresh parsley leaves
  • 1/2 lemon, zest grated
  • 1/4 cup  freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon  hot red pepper flakes


  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!  Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, 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, toss well, and serve.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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