Shrimp Scampi Linguine

Why You’ll Love This Recipe

I love this dish because it balances texture and flavor so well. The shrimp are crunchy and flavorful, the linguine is coated in a creamy, garlicky sauce, and the freshness of lemon and parsley brightens everything up. It feels like a fusion of Italian and American comfort food, and while it takes some effort, the end result is absolutely worth it. It’s perfect for date nights, family dinners, or anytime I want to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs jumbo shrimp, peeled

• 1 cup panko crumbs

• 2 tablespoons softened butter

• ½ cup grated Parmesan

• 2 teaspoons lemon pepper, divided

• 2 teaspoons Cajun seasoning, divided

• ½ cup flat-leaf parsley, chopped

• ½ cup finely diced red onion

• ½ cup chopped tomatoes

• 1 tablespoon minced garlic paste

• 2 tablespoons butter (for cooking)

• 1½ cups dry white wine

• 2 cups heavy cream

• 1 cup shredded Parmesan (for the sauce)

• 1 tablespoon fresh lemon juice

• 1 tablespoon finely grated lemon peel

• 1 lb linguine pasta

Directions

1. Cook the pasta:
   I boil the linguine according to package instructions, drain it, and set it aside.

2. Prepare the shrimp:
   I season the shrimp with 1 teaspoon lemon pepper and 1 teaspoon Cajun seasoning. I then coat them lightly with a mixture of panko crumbs, softened butter, and grated Parmesan.

3. Pan-fry the shrimp:
   In a skillet over medium-high heat, I cook the crumb-coated shrimp for about 3 minutes per side, until golden brown and crispy. I transfer them to a rack to stay crunchy.

4. Make the sauce:
   In a large pan, I melt 2 tablespoons of butter and sauté the onions, tomatoes, and garlic until fragrant. I pour in the white wine and let it reduce by half. I stir in the heavy cream, the remaining lemon pepper and Cajun seasoning, and 1 cup shredded Parmesan. I simmer until the sauce thickens to a creamy consistency.

5. Combine pasta and sauce:
   I toss the cooked linguine into the sauce until fully coated.

6. Finish and serve:
   I top the creamy linguine with crispy shrimp, sprinkle fresh parsley and lemon zest, and serve with a squeeze of lemon juice for brightness.

Servings and timing

This recipe makes 4–6 servings. It takes about 20 minutes to prep and 40 minutes to cook, with a total time of 60 minutes.

Variations

• For extra heat, I add crushed red pepper flakes to the sauce.

• I sometimes swap linguine for fettuccine or spaghetti, depending on what I have.

• A splash of chicken broth with the wine adds even more depth.

• For a lighter version, I use half-and-half instead of heavy cream.

• Adding sautéed spinach or mushrooms makes it heartier.

Storage/Reheating

This dish is best enjoyed right away since the shrimp coating loses crispiness over time. If I have leftovers, I store them in the fridge for up to 2 days. I reheat the pasta gently on the stove with a splash of cream or milk to loosen the sauce, and I reheat the shrimp separately in a skillet or oven to help them crisp back up.

FAQs

Can I bake the shrimp instead of pan-frying?

Yes, I can bake them at 400°F (200°C) for about 10–12 minutes, flipping halfway. They won’t be quite as crispy but still delicious.

What wine works best for the sauce?

I use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. It should be something I’d enjoy drinking.

Can I make this without wine?

Yes, I substitute the wine with chicken broth plus a squeeze of lemon juice for acidity.

How do I keep the shrimp crispy?

I fry them just before serving and avoid mixing them into the sauce. Instead, I layer them on top of the pasta.

Can I use frozen shrimp?

Absolutely. I thaw them completely, pat them dry, and then season and bread them as directed.

Conclusion

This Shrimp Scampi Linguine is the kind of dish that makes dinner feel like a special occasion. The creamy pasta, garlic-wine sauce, and crunchy shrimp create a perfect balance of richness and freshness. Whenever I want to elevate a pasta night into something extraordinary, this is the recipe I turn to.

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