
Shrimp Scampi Linguine
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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
- 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.
- 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.
- 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.
- 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.
- 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.