Lemon Shrimp Scampi with Linguine

So, I better start this post off by saying that you must love and adore the following things in order to love and adore this recipe.

Lemons.  There are lemon slices, lemon zest and lemon juice in this dish.  A whole lot of lemon juice, freshly squeezed from four, count ’em, four lemons.

Garlic.  There are nine, count ’em, nine cloves of garlic in this recipe, all minced up and cooked with the lemon juice, along with a good amount of butter, a lot of fresh chopped parsley, and some lovely large shrimp.  The whole process takes about 7 minutes (not kidding), which is just about the amount of time you will need to cook up a nice pot of linguine.  Then all that is left to do is drain the linguine and toss it with the shrimpy, buttery, lemony, garlicky sauce.

If you are like me, welcome to heaven, where everything is made with lemon and garlic.  And bacon.  And chocolate.  And bacon.

(Note to self: possible to make this recipe with bacon next time?  Must ponder…)


Lemon Shrimp Scampi with Linguine
  • 1½ pounds linguine or other long pasta
  • ¾ stick butter
  • 5 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 pounds large shrimp, peeled and deveined
  • ½ teaspoon fresh ground pepper
  • ½ cup chopped fresh parsley
  • Grated zest of one lemon
  • Juice from 4 lemons
  • ½ lemon, cut in half and thinly sliced
  1. Cook linguine in salted water until done, drain and put back in the pot.
  2. Meanwhile, melt butter and olive oil in large skillet over medium low heat. Add garlic and saute for one minute. Add shrimp, one teaspoon salt and ½ teaspoon black pepper, turn up heat to medium and saute until shrimp are pink, about 5 minutes. Stir often, turning the shrimp over to make sure they are cooked through.
  3. Turn heat back down to low and add lemon juice, zest and slices, and red pepper. Stir for about a minute to combine and heat up the sauce.
  4. Pour sauce with shrimp into pot with drained pasta, toss well and serve.


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  1. Joanne says

    Does bacon go with lemons? I've actually been wondering that for a while now. I don't know why I haven't tried it. Probably because I end up just eating the bacon before I get a chance.

    This looks wonderful! SO many of my favorite things in one plate!

  2. squirrelbread says

    This is very similar to a recipe we love: lemon linguini with Cajun shrimp. It's a classic that time and again delivers exactly what we're longing for. The zing from the Cajun marinade on the shrimp is great, but I think a bright and clean pasta dish like this has a perfect place at our table, too.



  3. Heather says

    OH MY LORD. It looks delish but I wonder just HOW lemony it is. My husband is kinda weird about that stuff. I'll have to try it!

  4. Lauren says

    I made this last night, it was terrific. I sprinkled some grated cheese at the table, great and FAST.

    BTW, I have made a lot of your recipes, love, love, love.

  5. Wryter says

    We had this dish at a friend's place last Saturday night and it was absolutely delicious. Yes, it was lemony, but not too much so — ditto for the garlic. Eight of us polished it off and fought over the last bits. A super recipe.

  6. Hannah says

    I am a newlywed housewife, (and follower) and for Valentine's Day, we didn't want to brave an overpriced, crowed restaurant, so I made this recipe. We both LOVED it! The garlic and lemon made this dish so yummy, and our house was full of the fantastic aroma for the rest of the evening. Thanks for such a fabulous recipe!

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