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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.
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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!
Watch the How To Video:
Garden Herb Shrimp Scampi Linguine
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!
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.
This was so delicious. I only had some of the lemon and some of the parsley and thyme but I’m so glad I made it anyway because it was great! It was creamy even though there’s no cream.
Thank you so much Meredith! I am so glad you loved this recipe! xTieghan
Made this tonight for a mid week birthday celebration. Came together wonderfully, even with three toddlers running through the kitchen. Simple and perfectly balanced in taste, presented beautifully. Cannot wait to make this again!
Thank you so much Sara! xTieghan
This was so delicious! and smelt so good the whole time it was being prepped!
Thank you Hannah! I am so glad this turned out amazing for you! xTieghan
Hi there! I want to make this sometime this week. Is frozen shrimp okay to use, or do you recommend fresh?
HI! Frozen, thawed shrimp works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this last night for Father’s Day! Everyone loved it. It was fun to use fresh herbs from our garden. We added some chopped asparagus too and used yellow zucchini instead of green. One suggestion I want to make is after printing out the recipe it doesn’t show where or who the recipe is from. Please add to make it easier to find again. Winner, Winner shrimp dinner!
I am so glad you loved this recipe, Joni! Thank you so much for trying this one out! I will look into that as well! xTieghan
Made this tonight! Sooooo yummmy!!
Thank you so much Courtney! xTieghan
I hosted my parents and family yesterday and made this dish, they loved it! I made it with homemade pasta noodles which made it even more special. I’ll definitely be adding this recipe to my collection of repeats!
Thank you so much Jackie! I am so glad you all enjoyed this! xTieghan
Hi, thanks for the recipe. I dont drink alcohol so I was wondering what I could substitute it with or can I just skin this part altogether?
Thanks 🙂
Hi there! I recommend using an equal amount of chicken broth or fish stock in place of the wine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! First know that I love that you change ingredients and methods up. Sometimes we want to make changes to suit our taste, other times because we don’t have a particular ingredient.
Anyway…I have a question. Sometimes when I make pasta that has a few other ingredients that are on the heavier side- like shrimp or certain veggies, it’s very hard to toss and all the ingredients don’t get incorporated well. The heavy things seem to go to the bottom. Any advice on that?
Jane x
Hey Jane! It can be a little tricky, I normally just toss everything together to make sure all the food is coated in the sauce, then I plate the pasta in serving bowls and spoon the shrimp and veggies over top, THEN I toss the pasta up in the bowl. It’s not perfect, but it works well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
You always inspire me, Tieghan!!
Made the garden, herb shrimp linguini tonight and it was delicious!
Thanks for great recipes!
That is so amazing to hear, Marcia! Thank you! I am so glad you loved this! xTieghan
Yum Yum! I plan to make this very, very soon! Thanks!
Thank you Jane! xTieghan
This recipe is definitely going on my ‘must-make’ list.
I really like how you can change your ingredients, pick what is favored, a big plus!
I hit a rut with my shrimp ideas, thanks for this recipe Tieghan!
BTW ~ I really like your photos, such pretty settings.
Great job……YAY YOU!!
Thank you so much Dalila! I hope you absolutely love this recipe! xTieghan
Absolutely lovely. Simple yet delicious and easy to make. Reminds me of the great Julia Child – “I enjoy cooking with wine. Sometimes I even put it in the food.” 😉
It has abruptly turned 80 degrees Fahrenheit here in Sweden after a long, cold winter, with no signs in the forecast of letting up in the coming days. Our national day is tomorrow, so woo-hoo, four day weekend! You have given me plenty of inspiration to kick off summer. May it arrive in Colorado soon too!
Haha YES I love that you quoted that! And oh wow that sounds too great! I hope you have an amazing long weekend, Aline! xTieghan
oh boy, am I drooling here…
Haha Amazing!! Thank you Ruth! xTieghan
Perfect. As usual 🙂
Thank you!! xTieghan