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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.
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
Servings: 6
Calories Per Serving: 612 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Made this last night for a date night in. It was DIVINE. The only thing I did differently was to add two thick cut slices of bacon after the shrimp and then continued with the recipe as written. This morning my husband said he wanted me to make the same recipe again tonight. Ha! I am totally looking forward to making this again. Thank you!
Haha that is when you know it was amazing!! I am so glad you both enjoyed this Tilar!! Thank you! xTieghan
Just made this for dinner tonight, didn’t have zucchini, so I subbed tomatoes and spinach. Highly recommend the tomatoes as an addition whether you have Zucchinis or not. It turned out delicious!!
Thank you so much Sarah! xTieghan
I just made this recipe. I didn’t have white wine so I used chicken broth and a splash of white whine vinegar. Everyone LOVED it! Oh, and I also added scallops! I love your recipes, Tiegan!
Amazing!! Thank you so much for trying this recipe Sam! xTieghan
This recipe was delicious. I made it for a family dinner with my parents and siblings. Everyone loved it! I will definitely make it again.
Hi Emily! I am so glad you all enjoyed this recipe! Thank you so much! xTieghan
I’m making this tonight. Can’t wait!! Sounds so amazing!!! Thanks!
Thank you Kelly! xTieghan
Hello,
Hope all is well. I would love to know what can I substitute the wine for?
Thanks!
Hi Nour! You can sup the wine for an equal amount of chicken broth or seafood stock. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was delicious. We added fresh basil and freshly grated parm. So good! Thank you!
Thank you Amanda! So glad you guys loved this one! xTieghan
It was pretty good. I love the lemony flavor and the butter sauce is really good. Thank you for sharing great recipes !
Thank you Emilie! xTieghan
Excellent way to enjoy summer freshness – outstanding! Will definitely make again.
Thank you Beth! So glad you loved this! xTieghan
Delicious recipe!! I didn’t have zucchini on hand so I used asparagus instead. I was indulging in a beautiful Rose so I used that as well!! Thank you for another solid recipe!!
Thank yo so much for trying this Kim! xTieghan
This looks AMAZING! I plan on making it for when some friends come over next week. I don’t drink wine often, so what labels would you recommend for this recipe? i am guessing the bottle is used for drinking after, lol!
Hey Katie! I would recommend asking your liquor store what the best brand is. They vary from state to state. In general, Kendal Jackson and La Crema are both great brands! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this last night with black linguine and herbs from our garden. SO GOOD. For once, I didn’t feel like I needed to modify the recipe.
Thank you Caitlin! So happy to hear that this turned out amazing for you! xTieghan
So good!
I made fresh pasta so it was even more delicious. Thank you
Yes!! So glad this turned out amazing for you, Neena! Thank you! xTieghan
Shrimp scampi is the best! I love this dinner idea for summer!
Thank you so much Laura! So glad you like this and hope you try it! xTieghan
I LOVED this one! I added some mini heirloom tomatoes, left out the thyme, and used plenty of garlic. I swapped the butter for olive oil (I was out of butter), and zucchini for asparagus because I like it better in my pasta. I’m trying this again tonight with sweet corn, more asparagus, and some butter. I don’t have wine this time so I’ll probably use the salty pasta water and lemon juice it up!
Thank you for this one!!! I feel like your recipes have reignited my love of cooking, and as a single mom and business owner myself – I really appreciate that your recipes are SO GOOD, easy and quick to make, and SO yummy.
I am so happy to hear that you loved this Allie! Thank you so much for making it! xTieghan