Linguine agli Scampi Recipe Guide

Table of Contents

Toggle

Linguine agli Scampi

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for pasta
• Large skillet or sauté pan
• Tongs
• Colander
• Cutting board and knife
• Zester or grater
• Wooden spoon

Ingredients

  

• Ingredients
• For the Pasta:
• 400 g 14 oz linguine
• 2 tablespoons salt for pasta water
• For the Sauce:
• 500 g 1 lb scampi, cleaned and deveined
• 3 tablespoons olive oil
• 3 garlic cloves finely sliced
• 1 small red chili optional, finely chopped
• 150 ml ⅔ cup dry white wine
• Zest and juice of 1 lemon
• 2 tablespoons unsalted butter
• 3 tablespoons fresh parsley chopped
• Salt and freshly ground black pepper to taste

Instructions

 

• Method
• Prepare the Pasta
• Bring a large pot of salted water to a boil.
• Add the linguine and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta water before draining.
• Prepare the Scampi
• If not already cleaned, remove the shells and devein the scampi, leaving the tails intact for presentation. Rinse and pat dry.
• Make the Sauce
• Heat olive oil in a large skillet over medium heat. Add garlic and chili (if using) and sauté until fragrant, about 1–2 minutes.
• Add the scampi and cook for 2–3 minutes on each side until pink and slightly caramelized. Remove and set aside.
• Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
• Combine the Ingredients
• Lower the heat and stir in the butter, lemon zest, and juice. Add the cooked linguine and toss to coat, adding reserved pasta water as needed to achieve a silky sauce.
• Return the scampi to the skillet, sprinkle with parsley, and toss gently to combine.
• Rest and Serve
• Allow the pasta to stand for 2–3 minutes to absorb the flavors. Plate the linguine with scampi on top, garnished with extra parsley and a twist of lemon if desired.
• Variations, Tips, and Substitutions
• Variations:
• Substitute scampi with large shrimp or prawns if unavailable.
• For a creamier version, add 2 tablespoons of heavy cream along with the butter.
• Dietary Adjustments:
• For gluten-free, use gluten-free linguine.
• Replace butter with extra olive oil for a dairy-free option.
  

Keyword Linguine agli Scampi

Linguine agli Scampi is a classic Italian seafood dish, originating from coastal regions where fresh scampi (Norwegian lobsters or langoustines) are plentiful. This dish perfectly combines the natural sweetness of scampi with the vibrant flavors of garlic, white wine, and fresh parsley, all brought together with al dente linguine. From my own personal experience, it’s a crowd-pleaser that transports you straight to the Mediterranean. Let me show you how I make this delightful seafood pasta step by step.

Recipe Details

• Cuisine: Italian
• Course: Main
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 40 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: ~450 per serving
• Cost of Ingredients: Moderate (varies by scampi availability)

Equipment Needed

• Large pot for pasta
• Large skillet or sauté pan
• Tongs
• Colander
• Cutting board and knife
• Zester or grater
• Wooden spoon
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Linguine agli Scampi  now.

Ingredients

• For the Pasta:
  • 400g (14 oz) linguine
  • 2 tablespoons salt (for pasta water)
• For the Sauce:
  • 500g (1 lb) scampi, cleaned and deveined
  • 3 tablespoons olive oil
  • 3 garlic cloves, finely sliced
  • 1 small red chili (optional), finely chopped
  • 150ml (⅔ cup) dry white wine
  • Zest and juice of 1 lemon
  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Linguine agli Scampi  now.

Method

1. Prepare the Pasta

• Bring a large pot of salted water to a boil.
• Add the linguine and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta water before draining.

2. Prepare the Scampi

• If not already cleaned, remove the shells and devein the scampi, leaving the tails intact for presentation. Rinse and pat dry.

3. Make the Sauce

• Heat olive oil in a large skillet over medium heat. Add garlic and chili (if using) and sauté until fragrant, about 1–2 minutes.
• Add the scampi and cook for 2–3 minutes on each side until pink and slightly caramelized. Remove and set aside.
• Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.

4. Combine the Ingredients

• Lower the heat and stir in the butter, lemon zest, and juice. Add the cooked linguine and toss to coat, adding reserved pasta water as needed to achieve a silky sauce.
• Return the scampi to the skillet, sprinkle with parsley, and toss gently to combine.

5. Rest and Serve

• Allow the pasta to stand for 2–3 minutes to absorb the flavors. Plate the linguine with scampi on top, garnished with extra parsley and a twist of lemon if desired.

Variations, Tips, and Substitutions

1. Variations:
   • Substitute scampi with large shrimp or prawns if unavailable.
   • For a creamier version, add 2 tablespoons of heavy cream along with the butter.
2. Dietary Adjustments:
   • For gluten-free, use gluten-free linguine.
   • Replace butter with extra olive oil for a dairy-free option.
3. Tips:
   • Use the freshest seafood possible for the best flavor.
   • Don’t overcook the scampi, they should be tender, not rubbery.
   • Adjust chili quantity for preferred spice level.
   • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Linguine agli Scampi  now.

Nutritional Information Per Serving

• Calories: ~450
• Protein: 25g
• Carbohydrates: 52g
• Fat: 15g
• Sodium: 500mg

Notes on What to Expect

Expect a light yet flavorful pasta dish with a perfect balance of sweetness from the scampi, a touch of acidity from the lemon, and a subtle kick from the chili (if added). The sauce should cling beautifully to the linguine without being overly heavy.

Closing 

I hope this recipe guide has made preparing Linguine agli Scampi a little less daunting, and that you’re excited to bring a touch of Italian coastal charm to your kitchen. Have you tried this recipe before? Please, be honest, and let me know in the comments below. I’d love to hear your feedback, there’s nothing better than connecting with real people like you! ❤️