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The freshest Garden Herb Shrimp Scampi Linguine with summery zucchiniโฆplenty of garlicโฆand even a little wine. Pan-seared shrimp with garden-fresh herbs, lemon, black pepper, and plenty of butterโฆtossed with linguine pasta and zucchini. Best for when youโre in need of a 30-minute dinner, but also need to impress your guests with something delicious. Itโs easy enough for a weeknight, and fancy enough for the weekend.
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How have I never made shrimp scampi before? Itโs crazy to me that this is my first ever shrimp pasta recipe Iโve shared. But I can already tell you, itโs not going to be the last. Though this one is pretty perfect as is!
Hereโs the deal, Iโve been making a lot of shrimp lately. But while Iโve been making a lot of it, I havenโt 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 donโt like anything I make. Which was where I was at. But then I made this shrimp scampi, and well, I couldnโt love this fresh pasta more.
Itโs buttery, herby, summery, quick, and simpleโฆevery 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 โclassicโ recipe? No probably not, but hey, thatโs 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 itโs 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 โ fresh thyme. Oh and some butter tooโฆof 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, thatโs it. Simple and easy, right?
What I love most about this recipe is that not only is this pasta dinner quick and easy, itโs also perfect for any night of the week. Whether itโs a busy Wednesday night, or a laid back Saturday with friends and a glass of wine.
This is the pasta thatโs perfect for all occasions. Itโs also easily adaptable. If you donโt 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 Iโm all about making recipes work for YOU, so donโt be afraid to make small adjustments to fit your taste!
One thing is very important though, donโt 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 youโre into it, a glass of wine on the side too, because itโs 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, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Garden Herb Shrimp Scampi Linguine
Ingredientsย
- 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
Instructionsย
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious. Super simple. Loved it.
Hey Kym,
Amazing! Love to hear this dish was enjoyed, thanks a bunch for making it!
This was good! I had a really good bottle of Napa Chardonnay to drink and pair with this dish. Felt like it was missing something though. Next time will add shaved Parmesan to it at the end.
Hey Deanna,
Awesome! Love to hear you enjoyed this recipe, I appreciate you giving it a try!
Have a great week!
This was good and super easy. I only had 1/2 a lemon on hand, and it was plenty lemony. I served it with some crusty garlic bread to dip in the extra sauce. Yum!
Hey KJ,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Have a nice day!
Another fantastic recipe.
I find amazing recipes here all the time, but occasionally when Iโm struggling for inspiration and only have slim pickings on hand, I often come to your site and end up with a fantastic meal. This was no exception. I had no pasta so I used rice to serve the scampi over and used up my bell peppers, parsley, and chives from my CSA box instead of zucchini and herbs and it still was delicious.
Hey Elise,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
This was a wonderful recipe! We used what we had on hand, so needed to substitute apple cider vinegar (1 part vinegar 1 part water) instead of wine, white onion instead of shallot, no zucchini, dried herbs instead of fresh and added dried fennel. We used frozen shrimp. It came out so great and weโll definitely make it again!
Hey Lia,
Happy Fall Thursday!
Thanks a lot for giving this recipe a try and your comment, so glad it turned out nicely for you! XxT
Recipe was wonderful. I added some fresh chopped basil & about 1/2 cup of cream to cut the acidity. It was perfection.
Hey Sara,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
I just tried this recipe tonight. It was easy to make and so delicious. What a great summertime dish.
Hey August,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I am so glad to hear that it turned out well for you! x
So easy to make and so delish! We didnโt have parsley, chives or zucchini and it was still so good!!
Hi Amy,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great Friday! xT
Made this tonight for my husband. My husband and I both LOVED it. Super simple to do and delicious. My husband doesnโt love the taste of lemon and said if I told him what was in this recipe, he wouldโve asked me to make something else but said it was awesome and went in for seconds. So good!
Hey Erin,
Love to hear this! Thanks so much for trying this recipe and your feedback:) Have a great Monday! xT
Very delicious! A light pasta with great flavor!
So glad you enjoyed this recipe! Hope you’re having a lovely weekend! ๐ xT
I just want to start with deep gratitude. Iโm not a good cook. Itโs been a deep insecurity of mine as a wife and stay at home mom but you and your recipes, Tieghan, have allowed me the courage to try recipes like this and nail it! Given me a lot of confidence in feeding my family wholesome and delightful meals!! Finally.
This was such a hit, my husband got seconds (success in my terms ๐), it has definitely become a staple! So much flavor in such little prep, I was genuinely shocked!
Thank you so, so much!!!
Hey Kylie,
Happy Sunday!! Thank you so much for trying this recipe and your comment, I love to hear that it was a winner! Thanks so much for your kind message, I’m so glad you have been enjoying the recipes:) xx
Great summer easy recipe. I added garden baby tomatoes to the sauce. Yummy. Thanks for making me a better cook.
Hey Chelsie,
Love to hear this! Thanks for trying this recipe and your comment! Have the best weekend:) x
I’m giving this a 4 but would definitely make again. It tasted like it needed a bit more lemon so will increase next time. I also used dried herbs instead of fresh so will try that to punch it up more. And since we like spicy, would add more red pepper flakes or maybe some cayenne. Liked the addition of zucchini!
Hey Deborah,
Amazing!! Love to hear that this recipe turned out well for you, thanks for making it and Happy Monday! xT
Can I use fresh tarragon in this recipe
Absolutely! xT