Valentines Day–Shrimp Scampi with Linguine

  • Author: Tonja Engen



  • 8 ounces linguini pasta
  • 2 Tbls. olive oil
  • 1/2 cup flour
  • 1 pound large shrimp (1620 count), peeled and deveined
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 Tbls. fresh lemon juice
  • Zest of half a lemon
  • 8 Tbls. butter, cut into pieces
  • 2 Tbls. fresh parsley, minced
  • 1/4 cup breadcrumbs


  1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions for al dente. Drain and set aside.
  2. In a shallow bowl, add flour and 1/2 teaspoon of salt and pepper. Coat shrimp on both sides and shake off excess. In a large skillet over medium-high heat add olive oil. Next, add enough shrimp to cover pan but not overcrowd it. Cook, turning occasionally until opaque throughout, about 3 minutes. Transfer shrimp to a plate and tent with aluminum foil to keep warm. Repeat process with remaining shrimp adding more oil as needed.
  3. Reduce heat to medium-low and add the shallots, garlic, red pepper flakes and 1/2 teaspoon each of salt and pepper. Saute’ until fragrant, about 1-2 minutes. Add the wine, lemon juice, zest, and butter. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine.
  4. Toss in the cooked linguine, parsley, breadcrumbs and shrimp. Combine well and serve immediately.