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Tonight’s Dinner: Shrimp scampi recipe

Pasta goes well with everything from greens to meat to fish. So the next time you’re in the mood for spaghetti, why not make this classic from the ’60s?

Even though shellfish dishes go perfectly with pasta, it never seems to be high on homemade pasta menus. For some reason, people believe it’s easier to do a veggie pasta or throw in some frozen meatballs for a heartier meal. But it turns out shrimp scampi is one of the easiest shellfish pastas you can make. As someone with a toddler, I’m always looking for a recipe that takes no time and this ’60s classic from Mario Batali absolutely fits the bill.

Shrimp scampi

Serves 4


  • 1 pound linguine
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 2 tablespoons butter
  • 2 tablespoons flat leaf parsley, chopped


  1. Cook the linguine according to the package’s directions; drain and set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the shrimp and sauté until light pink, about two minutes. Add the garlic, butter and parsley and cook until fragrant, another minute or two.
  3. Stir in the wine, scraping up the browned bits with a wooden spoon. Continue cooking until the shrimp is cooked all the way through, three to five more minutes.
  4. Add the linguine to the skillet and toss until coated with the wine sauce. Serve immediately.

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