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Ultimate Creamy Lemon Garlic Shrimp Scampi Linguine

A quick, buttery shrimp scampi linguine with lemon, garlic, and fresh asparagus—perfect for a 20‑minute dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Seafood
Calories: 520
Ingredients Method Notes

Ingredients
  

Main
  • 1 lb linguine
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup dry white wine optional, replace with chicken broth
  • 1 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 lemon zest and juice
  • 1/4 cup grated Parmesan
  • 1/2 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp butter
  • salt and pepper to taste

Method
 

Steps
  1. Cook linguine according to package instructions until al dente, then drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
  3. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
  4. Add shrimp to the skillet, cooking for 2 minutes on each side until pink and opaque.
  5. Remove shrimp from the skillet and set aside.
  6. Deglaze the skillet with white wine (or broth), scraping up any browned bits.
  7. Pour in the remaining broth and heavy cream, bringing to a gentle simmer.
  8. Add lemon zest, lemon juice, and butter, stirring until the butter melts and the sauce thickens slightly.
  9. Return shrimp to the skillet, tossing to coat.
  10. Add cooked linguine and asparagus, tossing to combine and heat through.
  11. Season with salt, pepper, and chopped parsley, then serve immediately.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently, adding a splash of pasta water if the sauce thickens.