Categories 30 Minutes or Less, Dinner Recipes, Pasta and Noodle Recipes, Shrimp Recipes

Garden Herb Shrimp Scampi Linguine

by Annmarie

This Garden Herb Shrimp Scampi Linguine is fresh, vibrant, and full of summery flavors. Think pan-seared shrimp tossed with garden herbs, lemon, black pepper, and butter, paired with linguine and tender zucchini for a dish that feels light yet indulgent. It’s the perfect combination of bright herbs, zesty citrus, and savory garlic coming together in under 30 minutes.

Ideal for busy weeknights but impressive enough for a dinner party, this Garden Herb Shrimp Scampi Linguine brings restaurant-quality flavor right to your table. It’s quick to prepare, packed with fresh seasonal ingredients, and delivers a satisfying meal that tastes every bit as elegant as it looks.

Garden Herb Shrimp Scampi Linguine

Garden Herb Shrimp Scampi Linguine

Garden Herb Shrimp Scampi Linguine

This Garden Herb Shrimp Scampi Linguine is fresh, vibrant, and full of summery flavors. Think pan-seared shrimp tossed with garden herbs, lemon, black pepper, and butter, paired with linguine and tender zucchini for a dish that feels light yet indulgent.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 pound dried linguini pasta
  • 4 tablespoons extra virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • kosher salt and black pepper
  • 2 small zucchini, thinly sliced
  • 1 shallot, finely chopped
  • 4 tablespoons salted butter
  • 2 cloves garlic, minced or grated
  • 2 tablespoons chopped fresh thyme
  • 1 pinch crushed red pepper flakes
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • zest and juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon chopped fresh chives

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Season the shrimp with salt and pepper. When the oil shimmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Remove the shrimp from the skillet.
  3. To the same skillet, add the remaining 2 tablespoons olive oil, the zucchini, and the shallots. Season with salt and pepper and cook 5 minutes. Add the butter, garlic, thyme, and crushed red pepper flakes. Cook until fragrant, 1-2 minutes. Pour in the wine, lemon zest, and juice, and bring to a simmer. Add the shrimp and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in the parsley and chives.
  4. Divide the pasta between plates. Top with fresh herbs. Enjoy!
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