My Summer Shrimp Secret
I love a good shrimp scampi recipe. But my version is a grilled shrimp scampi. It gets a wonderful smoky flavor. I think it tastes like summer on a plate.
This is an easy shrimp scampi. It comes together in about 30 minutes. You just need a hot grill and a big bowl for tossing. Doesn’t that sound simple?
How to Grill Shrimp Without Fear
Many folks are scared to grill shrimp. They worry it will stick or get rubbery. My trick is a very hot grill and quick cooking.
Just two to three minutes per side. Watch for the shrimp to turn pink and get little char marks. That’s it! *Fun fact: Shrimp cook so fast because they are mostly muscle and protein.*
Why This Pasta Bowl Feels Special
This isn’t just another pasta with shrimp. The sun-dried tomatoes and lemon juice make it bright. The grilled shrimp make it feel fancy. It matters because a special meal doesn’t need to be hard.
I once made this for my grandson. He said it tasted like a restaurant. I still laugh at that. It took me less time than driving to get takeout!
Making Your Quick Shrimp Scampi
Start your linguine boiling. Then skewer your shrimp. Brush them with the garlic oil. Now they are ready for the fire.
While the shrimp grill, mix the sauce in your big bowl. Toss the hot pasta right in. Finally, add your beautiful grilled shrimp. Doesn’t that smell amazing?
Your Turn in the Kitchen
This 30 minute shrimp scampi is perfect for busy nights. It is one of my favorite summer seafood recipes. I hope it becomes one of yours too.
Do you have a favorite way to cook shrimp? Tell me about it! Would you try this grilled method? And what is your go-to quick dinner when time is short? I love reading your ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Shrimp (26/30 size) | 1 pound | Peeled, deveined; tails on or off per preference |
| Olive oil (for shrimp) | 1/3 cup | |
| Parsley (for shrimp) | 2 tablespoons | Minced |
| Garlic | 2 cloves | Minced |
| Salt + pepper | To taste | |
| Dried linguine | 1 pound | |
| Sun-dried tomatoes | 1/2 cup | Chopped; from jar packed in oil |
| Olive oil (for pasta) | 1/3 cup | |
| Lemon juice | 1/4 cup | |
| Parsley (for pasta + garnish) | 1/4 cup + extra | Minced |
Instructions
Step 1: Start your water boiling for the linguine. Cook the pasta as the box says. This is a true 30 minute shrimp scampi, so timing is key. I always set a timer. It makes this easy shrimp scampi feel like a breeze.
Step 2: Now, let’s make our grilled shrimp scampi. Get your grill or a pan very hot. Skewer your shrimp. Brush them with the garlic and parsley oil. (Pat shrimp dry first for the best char!) Doesn’t that smell amazing already?
Step 3: Grill the shrimp for just 2-3 minutes per side. You’ll see them turn pink and get lovely marks. This is the secret to perfect summer seafood recipes. How do you know shrimp are done? Share below! I still laugh at how fast they cook.
Step 4: Mix the sun-dried tomatoes, oil, lemon juice, and parsley in a big bowl. Toss your hot linguine right in. This homemade shrimp scampi sauce is so simple. It coats every noodle beautifully for shrimp scampi linguine.
Step 5: Slide the grilled shrimp off the skewers into the pasta. Gently toss everything together. Your quick shrimp scampi is ready! This pasta with shrimp is a complete, happy meal. Serve it right away while it’s warm.
Creative Twists
Swap linguine for zucchini noodles. Add a pinch of red pepper flakes for a little kick. Use the oil from the sun-dried tomato jar in the sauce. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve this shrimp scampi recipe with a simple green salad. A crusty piece of bread is perfect for soaking up the sauce. You could also add extra lemon wedges on the side for squeezing. Which would you choose tonight?
Keeping Your Scampi Scrumptious
Let’s talk about keeping your shrimp scampi recipe tasty for later. First, let the dish cool completely. Then, store it in a sealed container in the fridge. It will be good for about two days. You can also freeze it for a month. I remember my first big batch. I put it in the fridge while still warm. The whole container fogged up!
To reheat, use a skillet with a little broth or water. Warm it gently over medium heat. This keeps the shrimp from getting tough. Batch cooking this easy shrimp scampi is a smart move. It gives you a wonderful homemade meal on a busy night. That matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Even easy recipes can have little problems. Here are three common ones. First, pasta can get sticky. Always use plenty of boiling, salted water. Give it a good stir right after adding it. Second, shrimp can overcook quickly. They only need a few minutes on the grill. I once got talking and turned my beautiful grilled shrimp scampi into little pink rocks.
Watch them closely. Third, the sauce might not coat the pasta. Make sure to save a little pasta water. Toss it with the oil and noodles. This helps the sauce cling. Fixing these small issues builds your cooking confidence. It also makes sure every bite of your shrimp scampi linguine is full of flavor. Which of these problems have you run into before?
Your Quick Questions, Answered
What are the best side dishes to serve with garlic butter shrimp linguine?
A simple green salad is perfect. It adds a fresh crunch. Garlic bread is another classic choice. It soaks up the delicious sauce. For something green, try steamed asparagus or broccoli. These sides keep your quick shrimp scampi meal light and balanced. They let the shrimp and pasta be the stars of your dinner table.
How do you prevent shrimp from becoming rubbery when cooking?
The key is to not overcook them. Shrimp cook very fast. For this grilled shrimp scampi, they need just 2-3 minutes per side. Look for them to turn pink and opaque. A *fun fact*: shrimp cook in about the same time it takes to toast bread! Remove them from heat immediately. This keeps them tender in your homemade shrimp scampi.
Can I use frozen shrimp for quick shrimp linguine recipes?
Yes, frozen shrimp work wonderfully. Just thaw them first. The best way is in the fridge overnight. You can also use cold water. Pat them very dry before grilling. This helps you get those nice char marks. Using frozen shrimp makes this 30 minute shrimp scampi even more convenient. It’s a great staple for summer seafood recipes.
What are some variations of shrimp linguine with garlic butter sauce?
You can add many tasty things. Try tossing in some spinach at the end. It wilts quickly. You could also add red pepper flakes for a little spice. Another idea is to use different herbs. Basil or oregano are lovely. These small changes make the pasta with shrimp feel new each time you make it.
How can I make a creamy version of garlic butter shrimp linguine?
It is very simple. After you toss the pasta, add a splash of heavy cream. Start with about a quarter cup. You could also stir in a few spoonfuls of cream cheese. Let it melt into the warm sauce. This creates a rich, creamy shrimp scampi linguine that is very comforting on cooler evenings.
What wine pairs well with garlic butter shrimp pasta?
A crisp white wine is best. Look for a Pinot Grigio or a Sauvignon Blanc. These wines are light and a little citrusy. They match the lemon in the sauce. They also cut through the rich garlic butter. If you don’t drink wine, lemonade or sparkling water are also great. Which tip will you try first?
From My Kitchen to Yours
I hope you love this easy shrimp scampi as much as I do. It brings a taste of summer to any day. Cooking should be a joy, not a chore. Remember, the best meals are shared. I would love to hear about your cooking adventure. Have you tried this recipe? Tell me all about it in the comments below.
Happy cooking!
—Marina Caldwell
Quick Linguine with Garlic Butter Shrimp
Description
30 Minute Shrimp Scampi
Ingredients
Instructions
- Cook linguine according to instructions on package. Strain and set aside. To save on time, have this cooking while you make the shrimp so that it’s finished right around when the shrimp come off the grill.
- While the linguine cooks, bring your grill (gas, charcoal, or stovetop griddle) to extremely high heat.
- Skewer the shrimp (see notes for double skewering method) and set aside. Mix together the 1/3 cup olive oil, 2 tablespoons parsley, and 2 cloves garlic in a small bowl and use a pastry brush to brush it evenly over the shrimp, coating both sides and finishing with a hefty sprinkle of salt and pepper.
- Place the shrimp skewers directly on your grill, giving one good press with tongs and letting cook for about two or three minutes before flipping and repeating. You’re looking for the shrimp to be bright pink, plump, and covered in char marks. Remove the skewers from the grill and set aside.
- In a large mixing bowl combine the sun-dried tomatoes, olive oil, lemon juice, and parsley. Toss in the pasta and give a few tosses with tongs to coat the noodles. Slide the shrimp off of the skewers into the linguine and give a few tosses. Serve immediately.
Notes
- Optional Advanced Preparation Note: For better char, pat dry shrimp, skewer, brush with oil mixture and salt, and rest on top of a bowl so shrimp are suspended for airflow. Refrigerate for 30 minutes before grilling. Soak wooden skewers in water for 30 minutes before grilling if using an open flame.