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–+ servings
Bowl of linguine pasta in a white sauce with shrimp.
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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
Calories 592kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 1 lb. linguini
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter divided
  • 1 small shallot, finely diced (about 1/3 cup)
  • 2 cloves garlic, minced minced
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper chili flakes (optional)
  • 2 lemons, juiced (about 1/4-1/3 cup lemon juice). Feel free to use less if you don't want it very lemony.
  • 1/2 cup white wine*
  • 16 oz. shrimp** 31-40 size
  • 15 oz jar Alfredo sauce (we love Raos)
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup freshly grated Parmesan cheese
US Customary - Metric

Instructions

  • Bring salted water to a boil in a large pot and cook the 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.
    1 lb. linguini, 1 Tbsp. olive oil
  • 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.
    1 Tbsp. olive oil, 4 Tbsp. unsalted butter, 1 small shallot, finely diced (about 1/3 cup)
    side by side images of saute pan with melted butter and olive oil on the left, then the same pan with diced shallots added on the right.
  • Add in the garlic, salt, pepper, chili flakes and stir for ~30 seconds.
    2 cloves garlic, minced, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. red pepper chili flakes, 2 lemons, juiced, 1/2 cup white wine*
    side by side images of saute pan browning shallots and adding spices.
  • Then add in the lemon juice and wine. Simmer for 2 minutes.
    saute pan with browned shallots.
  • If using frozen shrimp: Thaw the shrimp by placing them in a strainer and running cold water over them until fully thawed. Then add the thawed shrimp to the pan along with the remaining 2 Tbsp. butter and Alfredo sauce. Let this simmer again, but not too long so the shrimp doesn't become rubbery. If using uncooked (raw) shrimp: Add in the shrimp, remaining 2 Tbsp. butter, and Alfredo sauce and let simmer until the shrimp just begins to turn pink. (Small shrimp can cook in as little as 2 minutes!)
    16 oz. shrimp** 31-40 size
    side by side images. left side shows scampi sauce with butter and raw shrimp added. right side shows them mixed and shrimp cooked.
  • Stir in the parsley and Parmesan.
    1/4 cup fresh parsley, finely chopped, 1/2 cup freshly grated Parmesan cheese
    side by side images of making shrimp scampi sauce.
  • Mix with cooked linguine and enjoy!
    side by side images of linguine pasta added to a pot with sauce, then right side shows the pasta mixed in the sauce and shrimp.

Video

Notes

*If needed, use water or chicken broth instead of white wine. The white wine really adds great flavor, but broth or water work fine in a pinch!
**Shrimp options:
  • You can use fully-cooked frozen shrimp (pre-cooked, 91/110 size, tails and shell off)
  • Or you can also use uncooked raw shrimp 31-40 size for this recipe. Just make sure to adjust the time you allow the sauce to simmer once you've added the shrimp because shrimp can get rubbery if it overcooks.

Nutrition

Serving: 1serving | Calories: 592kcal | Carbohydrates: 52g | Protein: 38g | Fat: 10g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1307mg | Potassium: 644mg | Fiber: 4g | Sugar: 6g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 2mg