Name: Crispy Shrimp Scampi Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz linguine; 1 lb large shrimp, peeled and deveined; 1/4 cup all-purpose flour; 1/4 cup grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup olive oil; 4 tbsp unsalted butter; 5 cloves garlic, minced; 1/2 tsp red pepper flakes (optional); Zest of 1 lemon; Juice of 1 lemon; 1/4 cup dry white wine (or chicken broth); 1/4 cup chopped fresh parsley

Golden pan-fried shrimp tossed in a garlicky lemon-butter sauce over perfectly cooked linguine – this recipe is a crisp, rich twist on the classic shrimp scampi. I love how the texture of the crispy shrimp complements the silky pasta and bright, zesty sauce. It’s easy enough for a weeknight meal, yet fancy enough to impress guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz linguine

1 lb large shrimp, peeled and deveined

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

1/4 cup olive oil

4 tbsp unsalted butter

5 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

Zest of 1 lemon

Juice of 1 lemon

1/4 cup dry white wine (or chicken broth)

1/4 cup chopped fresh parsley

Directions

I start by cooking the linguine according to the package directions until al dente, then drain and set it aside.

In a shallow bowl, I mix flour, Parmesan, salt, and pepper. Then I dredge the shrimp in this mixture so each piece is evenly coated.

I heat the olive oil in a large skillet over medium-high heat and cook the shrimp in a single layer for 2–3 minutes per side, until they’re golden and crispy. Once done, I remove them from the skillet and set them aside.

In the same skillet, I reduce the heat to medium and add butter, garlic, and red pepper flakes. I sauté this for 1–2 minutes until it smells fragrant.

Then I stir in lemon zest, lemon juice, and white wine. I let it simmer for 2–3 minutes to reduce slightly and deepen the flavor.

Next I return the shrimp to the pan, toss them in the sauce, and then add the cooked linguine.

I toss everything together until it’s fully coated and finish by sprinkling fresh parsley on top before serving.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: 510 kcal per serving

Variations

I sometimes swap the linguine for spaghetti or angel hair for a different texture.

If I want to make it even more indulgent, I use a bit of heavy cream in the sauce for a creamy version.

For a gluten-free twist, I use gluten-free pasta and almond flour instead of all-purpose flour.

I love adding a handful of sautéed spinach or cherry tomatoes to bulk it up with veggies.

When I’m avoiding alcohol, I replace the white wine with chicken broth and a splash of white wine vinegar for acidity.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet with a splash of water or broth to keep it from drying out. I avoid using the microwave, as it can make the shrimp rubbery.

FAQs

What can I use instead of white wine in shrimp scampi?

I like using chicken broth with a squeeze of lemon juice or a splash of white wine vinegar for that same acidic depth.

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before dredging and frying to get them crispy.

Is this dish spicy?

The red pepper flakes add a subtle heat, but I often leave them out or reduce the amount if I want a milder flavor.

Can I make this ahead of time?

I prefer making it fresh for the best texture, but I sometimes prep the sauce and pasta ahead. I reheat gently and cook the shrimp just before serving.

What pasta shapes work best with this dish?

I find that linguine is perfect, but fettuccine, spaghetti, or even short pasta like penne works well if that’s what I have on hand.

Conclusion

This Crispy Shrimp Scampi Linguine brings a fresh, flavorful, and crispy twist to a seafood classic. I love how the dish comes together quickly but feels like something special. Whether I’m cooking for a quick weeknight dinner or looking to impress guests, this recipe always delivers with its buttery richness, vibrant lemon notes, and satisfying crunch.

Recipe: