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Shrimp Scampi with Pasta

We made this last Valentine’s Day and our significant other is begging for us to make it again this year! This delicious well-rounded seafood pasta with zucchini is the perfect dish for your special evening. Spice up your evening and add some hot red chili flakes to turn things up a notch. Not into seafood- omit the shrimp and throw in some extra cherry tomatoes.

Prep Time: 20minutes

Cook Time: 20minutes

Ready in 40minutes


  • 1 (16 ounce) package linguine pasta

  • 2 tablespoons butter

  • 2 tablespoons extra-virgin olive oil

  • 2 shallots, finely diced

  • 2 cloves garlic, minced

  • 1 small zucchini, diced ½ inch cubes

  • ½ cup dry white wine

  • 1 lemon, juiced

  • 2 tablespoons extra-virgin olive oil

  • ¼ cup finely chopped fresh parsley

  • 1 pinch red pepper flakes (optional)

  • 1 pinch kosher salt and freshly ground pepper


  1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes (Or recommended brand time). Drain. Set aside.

  2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

  3. Add zucchini to skillet and saute for 3 minutes, turning occasionally. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.