Pan-seared shrimp with garden-fresh herbs, lemon, black pepper, and plenty of butter...tossed with linguine pasta and zucchini. Best for when you're in need of a quick 30-minute dinner, but also need to impress your guests with something delicious.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.4 stars (374 reviews)
Ingredients
1 pound dried linguini pasta
4 tablespoons extra virgin olive oil
1 pound large shrimp, peeled and deveined
kosher salt and black pepper
2 small zucchini, thinly sliced
1 shallot, finely chopped
4 tablespoons salted butter
2 cloves garlic, minced or grated
2 tablespoons chopped fresh thyme
1 pinch crushed red pepper flakes
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
zest and juice of 1 lemon
1/2 cup fresh parsley, chopped
1 tablespoon chopped fresh chives
Steps
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Season the shrimp with salt and pepper. When the oil shimmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Remove the shrimp from the skillet.3. To the same skillet, add the remaining 2 tablespoons olive oil, the zucchini, and the shallots. Season with salt and pepper and cook 5 minutes. Add the butter, garlic, thyme, and crushed red pepper flakes. Cook until fragrant, 1-2 minutes. Pour in the wine, lemon zest, and juice, and bring to a simmer. Add the shrimp and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in the parsley and chives. 4. Divide the pasta between plates. Top with fresh herbs. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 612 kcal
Reviews
kym on 2026-06-17 (5 stars): Delicious. Super simple. Loved it.
Deanna Nikolai on 2026-06-01 (4 stars): This was good! I had a really good bottle of Napa Chardonnay to drink and pair with this dish. Felt like it was missing something though. Next time will add shaved Parmesan to it at the end.
KJ on 2025-09-22 (5 stars): This was good and super easy. I only had 1/2 a lemon on hand, and it was plenty lemony. I served it with some crusty garlic bread to dip in the extra sauce. Yum!
Elise Hedberg on 2025-01-13 (5 stars): Another fantastic recipe.
I find amazing recipes here all the time, but occasionally when I’m struggling for inspiration and only have slim pickings on hand, I often come to your site and end up with a fantastic meal. This was no exception. I had no pasta so I used rice to serve the scampi over and used up my bell peppers, parsley, and chives from my CSA box instead of zucchini and herbs and it still was delicious.
Lia on 2024-10-09 (5 stars): This was a wonderful recipe! We used what we had on hand, so needed to substitute apple cider vinegar (1 part vinegar 1 part water) instead of wine, white onion instead of shallot, no zucchini, dried herbs instead of fresh and added dried fennel. We used frozen shrimp. It came out so great and we’ll definitely make it again!
Sara on 2024-10-07 (4 stars): Recipe was wonderful. I added some fresh chopped basil & about 1/2 cup of cream to cut the acidity. It was perfection.
Chelsie Hanna on 2024-07-19 (5 stars): Great summer easy recipe. I added garden baby tomatoes to the sauce. Yummy. Thanks for making me a better cook.
August on 2024-06-23 (5 stars): I just tried this recipe tonight. It was easy to make and so delicious. What a great summertime dish.
Amy on 2024-03-07 (5 stars): So easy to make and so delish! We didn’t have parsley, chives or zucchini and it was still so good!!
