Garden Herb Shrimp Scampi Linguine.

The freshest Garden Herb Shrimp Scampi Linguine with summery zucchini…plenty of garlic…and even a little wine. Pan-seared shrimp with garden-fresh herbs, lemon, black pepper, and plenty of butter…tossed with linguine pasta and zucchini. Best for when you’re in need of a 30-minute dinner, but also need to impress your guests with something delicious. It’s easy enough for a weeknight, and fancy enough for the weekend.

How have I never made shrimp scampi before? It’s crazy to me that this is my first ever shrimp pasta recipe I’ve shared. But I can already tell you, it’s not going to be the last. Though this one is pretty perfect as is!

Here’s the deal, I’ve been making a lot of shrimp lately. But while I’ve been making a lot of it, I haven’t really LOVED any of the dishes I have created. I definitely go through phases of creating dish after dish that I truly love. Then I find myself in a bit of a rut where I don’t like anything I make. Which was where I was at. But then I made this shrimp scampi, and well, I couldn’t love this fresh pasta more.

It’s buttery, herby, summery, quick, and simple…every twirl of pasta melts in your mouth. To say that I was happy about this recipe would be an understatement.

As I said above, this dish is pretty easy to make. However, I did add in a few additional ingredients that are not so traditional.

I know, I know, will I ever just make a “classic” recipe? No probably not, but hey, that’s just me, I like to switch things up.

Anyway, here is how you make this shrimp scampi linguine. First up, boil the pasta in heavily salted water, it should taste like the ocean everyone! I used linguine, but any long cut pasta will work perfectly, so use your favorite.

While the pasta is boiling away, work on the shrimp. Pan-sear it in olive oil until it’s just cooked. This where all the flavor and color comes into to play. I cooked up some seasonal zucchini with shallots, garlic, and one of my favorite herbs – fresh thyme. Oh and some butter too…of course!

The combination of ingredients really adds a nice delicate flavor to the pasta, which pairs well with the shrimp.

Once the zucchini is cooked down a bit, add in a splash of wine and plenty of lemon. Then toss in the pasta, fresh parsley, and chives.

And done, that’s it. Simple and easy, right?

What I love most about this recipe is that not only is this pasta dinner quick and easy, it’s also perfect for any night of the week. Whether it’s a busy Wednesday night, or a laid back Saturday with friends and a glass of wine.

This is the pasta that’s perfect for all occasions. It’s also easily adaptable. If you don’t love zucchini, try swapping in sweet corn or peppery arugula. Not a fan of chives, use fresh basil! Or try really switching things up and replacing the shrimp with buttery scallops, that would be delicious too! You guys know I’m all about making recipes work for YOU, so don’t be afraid to make small adjustments to fit your taste!

One thing is very important though, don’t skimp on the fresh herbs, the butter, or the lemon. And be sure to finish each bowl off with a little fresh black pepper and flaky sea salt. So very delicious.

Oh, and if you’re into it, a glass of wine on the side too, because it’s Wednesday and you deserve it.

If you make this garden herb shrimp scampi linguine, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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