On Christmas Eve, our family has a little tradition. Once the stockings are hung and the grandkids are playing by the fire, I sneak into the kitchen with my husband to make something a bit special just for the two of us. One year, instead of our usual roast or stew, I decided to bring a touch of the coast to our snowy Midwest home. Shrimp Scampi Linguine came to the table, and from the first bite, it became our new holiday ritual.
The rich, garlicky cream sauce clung to each strand of pasta, while the golden-crusted shrimp added both crunch and tenderness. I remember my husband raising his eyebrows in surprise and saying, “Sandra, this might be better than the Christmas roast.” That’s saying something after 40 years of tradition!
Cooking this dish that night reminded me how food keeps traditions alive, but also how it creates new ones. Now, each year when the snow falls and the tree lights twinkle, I look forward to pulling out the skillet, opening a bottle of white wine, and making this comforting yet elegant pasta dish.
It’s indulgent enough for the holidays but simple enough for a weeknight dinner. That balance of practicality and decadence is exactly why I keep coming back to it.
Short Description
Creamy Shrimp Scampi Linguine is a luxurious pasta dish featuring golden, crumb-coated shrimp served over silky linguine tossed in a garlicky lemon cream sauce with white wine, parmesan, and fresh herbs.
Key Ingredients
- 2 lbs peeled jumbo shrimp
- 1 cup panko crumbs
- 2 tbsp softened butter
- ½ cup grated parmesan
- 2 tsp lemon pepper, divided
- 2 tsp Cajun blend, divided
- ½ cup flat-leaf parsley, chopped
- ½ cup finely diced red onions
- ½ cup chopped tomatoes
- 1 tbsp minced garlic paste
- 2 tbsp butter for cooking
- 1 ½ cups dry white wine
- 2 cups heavy cream
- 1 cup shredded parmesan
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp finely grated lemon peel
- 1 lb linguine pasta
Tools Needed
- Large pot for boiling pasta
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Small mixing bowls
- Sharp knife and cutting board
- Zester or fine grater
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook 1 lb linguine according to package directions until al dente, about 9–10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Prepare the Shrimp Coating
In a bowl, mix 1 cup panko crumbs, ½ cup grated parmesan, 1 tsp lemon pepper, and 1 tsp Cajun seasoning. Pat the shrimp dry with paper towels, then toss with softened butter before coating each one in the crumb mixture.
Step 3: Pan-Fry the Shrimp
Heat 2 tbsp butter in a large skillet over medium-high heat. Add the coated shrimp in batches, cooking 2–3 minutes per side until crispy golden brown and opaque inside. Transfer to a plate and keep warm.
Step 4: Make the Creamy Sauce
In the same skillet, add red onions, tomatoes, and garlic. Cook until fragrant and softened, about 3 minutes. Pour in 1 ½ cups white wine, scraping up any browned bits, and let it simmer until reduced by half, around 5–6 minutes.
Stir in 2 cups heavy cream, 1 cup shredded parmesan, 1 tbsp lemon juice, 1 tbsp lemon peel, and the remaining lemon pepper and Cajun seasoning. Simmer gently until the sauce thickens and coats the back of a spoon.
Step 5: Combine Pasta and Sauce
Add the drained linguine to the skillet and toss until evenly coated, adding a splash of reserved pasta water if the sauce seems too thick.
Step 6: Assemble and Serve
Plate the pasta, layer the crispy shrimp on top, and sprinkle with fresh parsley and a touch more lemon zest. Serve hot.
Why You’ll Love This Recipe
Rich & Creamy: The parmesan and cream create a velvety sauce that clings to every strand of pasta.
Crispy Contrast: The crumb-coated shrimp add a satisfying crunch to balance the silky noodles.
Restaurant-Worthy: This dish feels elegant yet is completely doable at home.
Flavor Packed: Garlic, lemon, wine, and Cajun seasoning bring depth and brightness.
Crowd Pleaser: Perfect for holidays, date nights, or family dinners.
Mistakes to Avoid & Solutions
Overcooking Shrimp: They turn rubbery fast. Keep the cook time short—just until opaque.
Sauce Too Thin: Simmer longer or add a sprinkle of extra parmesan to thicken.
Clumpy Pasta: Toss the pasta with a bit of olive oil after draining if you’re not using it immediately.
Too Salty Sauce: Use low-sodium butter and adjust the seasoning at the end to balance flavors.
Burning Garlic: Add garlic after onions soften to prevent it from browning too quickly.
Serving and Pairing Suggestions
Serve family-style in a large bowl for casual gatherings.
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Add a side of roasted asparagus or garlic bread for a complete meal.
For a lighter option, serve with a simple green salad with lemon vinaigrette.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove with a splash of cream or milk to restore the sauce’s creaminess.
Avoid microwaving the shrimp too long to prevent them from becoming tough.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw them fully and pat dry before coating.
2. What pasta can I substitute for linguine?
Spaghetti or fettuccine work well if linguine isn’t available.
3. Can I make this without wine?
Yes, substitute chicken broth with a squeeze of lemon juice for brightness.
4. Is this dish spicy?
It has a mild kick from Cajun seasoning, but you can adjust by adding more or less.
5. Can I prepare this ahead?
You can cook the shrimp and sauce separately ahead of time, then combine with fresh pasta before serving.
Tips & Tricks
Toast the panko crumbs lightly in a dry pan for extra crunch.
Use freshly grated parmesan for smoother melting.
Zest the lemon before juicing, it’s easier that way.
Don’t skip reserving pasta water; it’s liquid gold for adjusting sauce consistency.
Recipe Variations
Garlic Butter Shrimp Linguine: Skip the crumb coating and simply sauté shrimp in garlic butter.
Tomato Cream Version: Add ½ cup tomato puree to the sauce for a pink, tangy twist.
Herb Upgrade: Swap parsley for fresh basil or dill for a different aromatic finish.
Low-Carb Option: Serve the shrimp and sauce over zucchini noodles instead of pasta.
Spicy Cajun Twist: Double the Cajun seasoning and add a pinch of red pepper flakes for extra heat.
Final Thoughts
Cooking Shrimp Scampi Linguine never fails to lift my spirits, especially on special evenings. The contrast of the crispy shrimp with the creamy, garlicky pasta feels like an indulgence, yet it’s simple enough to make without fuss. I’ve shared this dish with my children and watched them prepare it for their own families, which is a joy in itself. Recipes like this prove that comfort and elegance can live on the same plate.
Food is more than just sustenance, it becomes part of our traditions, our memories, and our celebrations. For me, this dish is a reminder that the best meals are often the ones that bring us together around the table, telling stories and sharing laughter. That’s why this recipe is so close to my heart.
Creamy Shrimp Scampi Linguine
Ingredients
- 2 lbs peeled jumbo shrimp
- 1 cup panko crumbs
- 2 tbsp softened butter
- ½ cup grated parmesan
- 2 tsp lemon pepper divided
- 2 tsp Cajun blend divided
- ½ cup flat-leaf parsley chopped
- ½ cup finely diced red onions
- ½ cup chopped tomatoes
- 1 tbsp minced garlic paste
- 2 tbsp butter for cooking
- 1 ½ cups dry white wine
- 2 cups heavy cream
- 1 cup shredded parmesan
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp finely grated lemon peel
- 1 lb linguine pasta
Instructions
- Bring a large pot of salted water to a boil and cook 1 lb linguine until al dente, about 9–10 minutes. Reserve ½ cup pasta water, drain, and set aside.
- Mix 1 cup panko crumbs, ½ cup grated parmesan, 1 tsp lemon pepper, and 1 tsp Cajun seasoning. Pat shrimp dry, toss with softened butter, then coat in the crumb mixture.
- Heat 2 tbsp butter in a skillet over medium-high. Fry shrimp in batches, 2–3 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
- In the same skillet, sauté red onions, tomatoes, and garlic for 3 minutes. Add 1 ½ cups white wine, simmer until reduced by half, then stir in 2 cups heavy cream, 1 cup shredded parmesan, 1 tbsp lemon juice, 1 tbsp lemon peel, and remaining seasonings. Simmer until sauce thickens.
- Toss linguine with the sauce, adding reserved pasta water if needed. Plate the pasta, top with crispy shrimp, and finish with parsley and lemon zest. Serve hot.
