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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!
This was SO lemony. I thought I used a regular sized lemon, but it must have been exceptionally large, because this tasted pretty much exclusively like lemon. I’d make it again, but would use only half a lemon. Be sure to taste the sauce before you add all the lemon juice!
Thank you so much Christina! I am really glad this recipe turned out so well for you!! xTieghan
Love everything! Your food and presentation.
Can I ask you where the plates from.
Thank you so much, Andrea x
Hey Andrea,
So sorry I do not have a link for these plates, they are from a potter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So, so delicious. This will be added to our regular rotation of pastas!
Love to hear that! Thank you Mary! xTieghan
Delicious and fresh-tasting!
Thank you so much Naomi! xTieghan
Simple to make but another delicious meal
Thank you so much Marie! xTieghan
I made this recipe last night and it was delicious!! Both my husband and I couldn’t get over how tasty it was. I did use bucatinni pasta instead of linguini because we love that type of pasta so much. I did sprinkle in some finely grated parmesan when I stirred in the pasta water, parsley and chives. Gotta have parmesan in this house! 🙂 Thanks for all your great recipes, I’ve made several and they do not disappoint!!
YES!! Love to hear that! Thank you for trying this recipe, Debra! xTieghan
Made this for dinner last night, it was so delicious! Sometimes pasta can be heavy but this was super fresh and light. Also it made a very decent portion that I continued to munch on after dinner.? We made a green salad to go with & it complemented nicely. Thank you for another great recipe!
Enjoyed this recipe. Will make it again
Thank you so much Kathleen!! That is so great to hear! xTieghan
Made this for dinner tonight. Delightful! Thanks, Tieghan !
Thank you Lauren! xTieghan
So delicious and amazing! Used basil and spinach instead of thyme and zucchini cause that is what I had! My husband moaned and raged throughout his dinner!! (So did I). Thanks for this recipe.
Haha that is so great! I am really glad this turned out so well for you, Monique! xTieghan
Really good and light! I think next time I may cut the zucchini a bit thicker next time so they are a bit crunchier (just a personal preference).
Thank you so much Kam!! xTieghan
Could you add cilantro instead of parsley or would parsley be better? If I do add basil do I need to add the chives? I saw someone used spinach and tomatoes. What kind of tomatoes would be best with this? Also I have lemon thyme growing in my garden, I guess that will work since you lemon juice and zest in this. I am not good at knowing what to substitute when cooking. I always feel like I need specifics. Thanks, it looks wonderful and I am going to try this with fresh French bread. I will probably use Angel hair pasta instead of Linguini pasta.
Hi Denise,
The great thing about this recipe is you can really use herbs that you have on hand or enjoy. I hope love the recipe, please let me know if you have any other questions! xTieghan
Delicious!! Super tasty. I went light on the crushed red pepper since kids were eating and they still thought it was a bit spicy. My husband and I loved it! The herbs make it so fresh and springy. 100% will make again. And it’s fast!
Love to hear that Anna! Thank you so much! xTieghan
Made this last night with fresh pasta. Everyone loved it! simple, fresh and tasty 🙂
thank you
Thank you Amanda! xTieghan
Oh, my goodness! I made this with chickpea pasta, going gluten free, it was simply, AMAZING. I loved the sauce so much I made it again and I put it over Couscous, DELISH!! Good stuff you got going on, girl!!
Haha thank you so much Mindy!! I hope you continue to love all of the other recipes you try! xTieghan