Shrimp Scampi Pasta

A swirl of this pasta and juicy shrimp is everything you want from shrimp scampi pasta — a buttery, lemony Alfredo sauce coats linguine and shrimp, and the bright bite of red pepper and parsley balances the entire dish!

Course Main Course

Cuisine American

Keyword shrimp scampi

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 792kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

1 lb. linguini noodles
1 Tbsp. Olive oil
4 Tbsp. butter , divided
1 shallot, diced
2 cloves garlic , minced
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper chili flakes (optional)
2 lemons, juiced (about 1/4-1/3 cup lemon juice)
1/2 cup white wine*
16 oz. frozen shrimp, thawed pre-cooked, 91/110 size, tails and shell off
15 oz jar Alfredo sauce (we love Raos)
1/4 cup fresh parsley, finely chopped
1/2 cup freshly grated Parmesan

Instructions

Bring water to a boil in a large pot and cook pasta according to package directions (Linguini usually takes around 9 minutes). Strain pasta in a colander, toss with a little olive oil if desired so pasta doesn't stick together. Set aside.
Thaw the frozen shrimp by placing in a strainer and running cold water over the shrimp if not already thawed.
Add 2 Tbsp. butter and the olive oil to a large frying pan over medium heat. Once hot, add the diced shallot. Let this cook for about 2 minutes, stirring occasionally.
Add in the garlic, salt, pepper, chili flakes and stir for ~30 seconds. Then add in the lemon juice and wine. Simmer for 2 minutes.
Add in the thawed shrimp, remaining 2 Tbsp. butter, and Alfredo sauce. Let this simmer again, but not too long so the shrimp doesn't become rubbery.
Lastly, stir in the parsley and Parmesan. Mix with noodles and enjoy!

Video

Notes

*You can use water or chicken broth in place of the white wine, if desired.

Nutrition