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Shrimp Scampi


  • 1 (16 ounce) package Linguine pasta

  • 2 tablespoons butter

  • 2 tablespoons extra-virgin olive oil

  • 2 shallots, finely diced

  • 2 cloves garlic, minced

  • 1 pinch red pepper flakes (optional)

  • 1 pound shrimp, peeled and deveined

  • 1 pinch salt and freshly ground pepper

  • 1/2 cup dry white wine

  • 1 lemon, juiced

  • 2 tablespoons extra-virgin olive oil

  • 1/4 cup finely chipped fresh parsley leaves

  • 1 teaspoon extra-virgin olive oil, or to taste


Bring a large pot of salted water to boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

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 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.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons o0live 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 service.

Nutrition Facts found at

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