Garden Herb Shrimp Scampi Linguine.
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:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Garden Herb Shrimp Scampi Linguine
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 quick 30-minute dinner, but also need to impress your guests with something delicious.
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
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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!
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Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil.
Perfect. As usual 🙂
Thank you!! xTieghan
oh boy, am I drooling here…
Haha Amazing!! Thank you Ruth! 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
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
Yum Yum! I plan to make this very, very soon! Thanks!
Thank you Jane! 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
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
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
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
Made this tonight! Sooooo yummmy!!
Thank you so much Courtney! 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
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
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
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. 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
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
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
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
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
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
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
Excellent way to enjoy summer freshness – outstanding! Will definitely make again.
Thank you Beth! So glad you loved this! 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
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
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
I’m making this tonight. Can’t wait!! Sounds so amazing!!! Thanks!
Thank you Kelly! 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 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
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
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
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
Made this last night with fresh pasta. Everyone loved it! simple, fresh and tasty 🙂
thank you
Thank you Amanda! 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
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
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
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
Made this for dinner tonight. Delightful! Thanks, Tieghan !
Thank you Lauren! xTieghan
Enjoyed this recipe. Will make it again
Thank you so much Kathleen!! That is so great to hear! 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!
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
Simple to make but another delicious meal
Thank you so much Marie! xTieghan
Delicious and fresh-tasting!
Thank you so much Naomi! xTieghan
So, so delicious. This will be added to our regular rotation of pastas!
Love to hear that! Thank you Mary! 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
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
This is such a winner! My family loved it!
Thank you Becky! 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 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