Shrimp Scampi Linguine

Summer is slipping away. It makes me sad. In Florida we get to still wear flip-flops and go to the beach year round but the laid back, no schedule days are over. Sigh.
Every time I eat shrimp I think of one of our trips to Rocky Point Mexico where my niece Alisha (who is my age) ate some shrimp without knowing she was allergic and her whole face swelled up. We couldn’t even see her eyes. We all couldn’t stop laughing at her rapidly inflating face when in reality we probably should’ve been more concerned. She eventually deflated and all was well.
This recipe was sent to me by Meagan Leger who is from my husband’s hometown. This is a quick dish that has a great effort/taste ratio and comes from the Barefoot Contessa. It has a light lemon and garlic taste with the addition of parsley which I love. Meagan doubled the sauce but I had enough without doubling it. I adjusted the salt a tiny bit because Ina likes her dishes a little saltier than I do.
Shrimp Scampi Linguine
Prep Time
21 hrs 59 mins
Cook Time
21 hrs 59 mins
Author: Christy Denney
  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 teaspoon
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic 4 cloves
  • 1 pound large shrimp about 16 shrimp, peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon zest grated
  • 1/4 cup freshly squeezed lemon juice 2 lemons
  • 1/4 lemon thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes
  1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. *I served up my kids first and then tossed in the red pepper flakes since it does add a lot of heat. Toss to combine.
  3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
  4. Serve with garlic bread.
Recipe Notes

Source: adapted from Meagan Leger and Barefoot Contessa

Speak Your Mind



  1. The Scampi looks delicious! Full of flavors I love! Always a joy stopping bu to visit with you!

  2. Small world! I’ve been going to Rocky Point since I was a baby, boy do I love and miss that place like crazy. Now that my husband is a career Army guy, we don’t go because we’re so far away.

  3. just found your blog from photograzing! Enjoying it, great recipes and pictures! Your scampi looks fantastic!

  4. The photo was so inspiring. I just love it. Very appetizing to look at.

  5. Sort to be delicious.. Thanks