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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.
Made this tonight at my daughter’s request. She is heading to the hospital to have her first child (being induced) and requested something pasta-ish but light. This was perfect! Not only did she love it but we all gobbled it up! Maybe this will turn out to be THE quick labor meal?
Hey Jan,
Awe how exciting!! I am so glad to hear this recipe was enjoyed:) Best of luck to your daughter and congrats!! xTieghan
Love love love! Our 5.5 year old twins even liked it! Super easy to make and wow. The flavor was amazing. Reminds me of our trip to Italy.
Hey Jennie,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
I need a quick dinner in a pinch with what I had on hand and this came through! I didn’t have zucchini (wish I would have thought to add spinach) and I had to substitute basil for the chive but it was a great spring/summer pasta dish.
Hey Brittany,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
So delicious and refreshing, perfect for spring! Love the addition of all the herbs you don’t find in a typical scampi. Added some roasted cherry tomatoes at the end.
Hey Francesca,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
Phenomenal! Perfect balance of all the ingredients. The zucchini held so much good flavor and the lemon zest added so much depth. I substituted 1/4 c. white wine vinegar for the white wine and added an additional 2 tbsp butter (midwesterner). You’re always a hit for my husband and I. Thank YOU!
Hi Amy,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
Hi! What can I substitute for wine? Could I just leave it out? Thank you! Xo
Hey Michelle,
You can use broth in place of the wine. I hope you love this recipe, please let me know if you give it a try! xTieghan
Does this recipe call for Italian parsley or the other one?
Hey Chelsea,
Yes, Italian parsley is what you will want to use. I hope you love this recipe, please let me know if you give it a try! xTieghan
One of my favorite recipes I have made of yours! Very easy and sooo good! I didn’t have any dry white wine so I subbed chicken broth and it came out delicious ?
This is the perfect weeknight meal. At dinner time I realized I had forgotten to marinate meat fofr stir-fry and had to quickly pivot. This dish was not only on the table in under 30 min it was so light and flavorful and refreshing! Definitely will be making this again.
Hey Anna,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
The amount of lemon in here has to be a mistake? This was so incredibly bitter and I saw another comment post about the same. Also you can truly cut down on the butter. 6 tablespoons is a fat bomb.
Hey Rachel,
So sorry you did not enjoy this recipe, the juice of 1 lemon really is not too much. Also, I don’t know where you are seeing 6 tablespoons of butter, the recipe only calls for 4 tablespoons. Let me know if I can help in anyway! xTieghan
I wonder if you zested down to the white part of the lemon when zesting, making it bitter? Shrimp scampi wouldn’t be shrimp scampi without butter and lemon
I made this for my husband and I tonite. We have wonderful leftovers. It was delicious. Th zucchini absorbed so much flavor. I did not over cook shrimp.?
Hey Pam,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
Delicious!! I didn’t have lemon zest but did everything else according to recipe and used Pinot Grigio wine. I also used fresh pasta that I made so it made it extra special! The zucchini soaks up all those good lemony garlicky juices. Loved it. ?Thanks Tieghan.
Hey Kara,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
This recipe is my go to when family and friends come into town. Great flavor, love love love the lemon and fresh herbs.
Hey Pam,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
This dish is in regular rotation in our house. Love it.
Hey Alyssa,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
Made this Shrimp Scampi tonight for dinner. It was delicious! Love the lemon zest and thyme flavor combination. Such a fresh pasta dish.
Hey Presley,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
This is such a winner! My family loved it!
Thank you Becky! xTieghan