Shrimp Scampi Linguine

Shrimp Scampi Linguine

This classic Italian-American dish is quick enough for a weeknight but elegant enough to serve at a dinner party. Juicy shrimp are sautéed in garlic, butter, and white wine, then tossed with linguine for a meal that’s bright, flavorful, and satisfying. Borsari Citrus Seasoning brings a zesty kick that perfectly complements the shrimp, while Borsari Olive Oil adds a rich, smooth finish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • 1 lb linguine
  • 1 lb large shrimp, peeled and deveined
  • 4 Tbsp unsalted butter, divided
  • 3 Tbsp Borsari Olive Oil
  • 5 garlic cloves, minced
  • ½ tsp crushed red pepper flakes (optional, for heat)
  • ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • Juice of 1 lemon
  • 1 tsp Borsari Citrus Seasoning
  • Freshly ground black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente, according to package instructions. Reserve 1 cup of the pasta water, then drain.
  2. Sauté the shrimp: In a large skillet, heat 2 Tbsp butter and the Borsari Olive Oil over medium heat. Add the shrimp, season with Borsari Citrus Seasoning, and cook until pink and just opaque, about 2 minutes per side. Transfer shrimp to a plate and set aside.
  3. Make the sauce: In the same skillet, add garlic and red pepper flakes (if using). Sauté until fragrant, about 1 minute. Stir in the white wine and lemon juice, scraping up any browned bits. Simmer until reduced by half, about 3 to 4 minutes.
  4. Bring it together: Return shrimp to the skillet. Add the cooked linguine, remaining 2 Tbsp butter, and a splash of reserved pasta water if needed to loosen the sauce. Toss until everything is well coated.
  5. Finish & serve: Remove from heat and stir in fresh parsley. Taste and adjust seasoning with additional Borsari Citrus Seasoning and black pepper. Serve immediately with Parmesan on the side.

Pro Tips

  • Shrimp size matters: Large shrimp work best here, they stay juicy and give the dish a nice bite.
  • Don’t overcook: Shrimp cook quickly! Pull them from the pan as soon as they turn pink to avoid a rubbery texture.
  • No wine? Swap in chicken broth for a quick and easy substitute.
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