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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!
One of the things I love about your recipes is they are modification friendly. I made this on a whim last night with the ingredients I had on hand, no zucchini or fresh herbs so subbed in some dried and added more garlic than called for, it’s scampi after all:) It was a delicious great quick weeknight meal!
Hey Janet,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
This dinner has become one of my favorites of all times. My family loves it as well as my friends. Thank you again for such fabulous recipes !
Hey Pam,
Happy Friday!!😎 I am thrilled to hear that this recipe always turns out well for you, thanks so much for making it so often and your review! xT
Very delicious! Used a seafood blend and 12oz chickpea pasta. Added peas instead of zucchini. Cut the oil and butter in half. Used probably a cup of the pasta water. Topped with lots of freshly grated parm!
Hey Sarah,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
Can you use frozen shrimp?
Hi Katie,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Made this tonight and it was delicious! Restaurant quality!
Hi Ann,
I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT
This recipe was delicious! My entire family enjoyed it and we finished off the entire pot!
Hey Kelly,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
Amazing ! Super easy to follow and tasted absolutely delicious !
Hey Arianne,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
I made this tonight for dinner, it was very easy and it was delicious! I will definitely make this again!
Hey Ashley,
Happy Sunday!!🏈 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Turned out incredible. I made this with zucchini noodles, which I added in after the butter melted; did all the other steps the same! Also added in a little parmesan cheese 🙂
Hey Emily,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
I love this recipe so much, we make it almost once a week! So fresh and delicious.
Hi Olivia,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
I loved this recipe..easy and delicious!
Hey Iris,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️
Made this for company tonight and it was a huge hit. It had so much flavour and everyone raved about it. All said they would come back when I make it again!! Thank you!!
Hey Renee,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
Can you use something in place of the wine if you have guests who cannot have alcohol?
Hey Caitlyn,
Totally, chicken broth would work well in place of the wine. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This is such a fun spin on shrimp scampi, and the zucchini is a great addition. I don’t know if I sliced it more thinly than was intended, but it sort of reduced and melted into the sauce. It was delicious with a simple arugula salad. It took me closer to an hour total, but I may be a slow chopper. It’s going on the rotation for sure.
Hey there,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! Sorry this took longer than expected! xx
Meant to give this 5 stars!
Thanks again Jan:)