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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 lb. linguini noodles
  • 1 Tbsp. Olive oil
  • 4 Tbsp. butter , divided
  • 1 shallot
  • 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
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup grated Parmesan


  • In a large pot, bring water to a boil and cook pasta according to package directions (Linguini usually takes around 9 minutes). Strain pasta in a colander and set aside.
  • Meanwhile, in a saute pan, add 2 Tbsp butter, olive oil and the diced shallot over medium heat. Let this cook for about 2 minutes, stirring occasionally. You'll need to thaw the frozen shrimp by placing in a strainer and running cold water over them. 
  • Add in the garlic, salt, pepper, chili flakes and stir. Then add in the lemon juice and wine. Simmer for 2 minutes.
  • Add in the thawed shrimp, the remaining 2 Tbsp. butter, and Alfredo sauce. Let this simmer again, but not too long so the shrimp doesn't become rubbery.
  • Lastly, add in the parsley and Parmesan. Mix with noodles and enjoy!



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