Linguine with Shrimp Scampi and Arugula

4.91 from 20 votes

Tender pasta swirled with plump shrimp and fresh arugula come together easily in a zesty, white wine lemon butter sauce.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 404kcal

Cook linguine in a large pot of boiling salted water until al dente, according to package instructions. Reserve a cup of pasta water before draining.
If the pasta is done before the sauce and shrimp, drain and transfer to a large bowl. Drizzle with a little olive oil so it doesn't stick.
Meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Add shallots and cook 3 minutes until softened and translucent.
Add garlic and cook 2 minutes, stirring frequently. Stir in the red pepper flakes and wine and simmer 3 minutes to reduce.
Add the shrimp to the mixture and cook until almost opaque in the center, 3-4 minutes, stirring frequently.
Lower heat to medium and stir in arugula by the handful and let each addition wilt before adding more.
Add cooked pasta and toss gently to combine. Pour in some of the reserved pasta water to help marry the linguine with the shrimp and sauce.
Mix in the parmesan, basil or parsley, lemon zest and juice. Season to taste with salt and pepper.
Serve straight from the skillet or transfer to a large platter. Pass extra parmesan separately. Enjoy!

Have your ingredients chopped and prepped before firing up the stove. The recipe moves quickly so you’ll want everything at your fingertips.
If the pasta is done cooking before the shrimp, drizzle with a little olive oil so it doesn’t stick and cover to keep warm.
For the best results, stick with a dry white wine. Sweeter wines will significantly alter the flavor of the dish.
Shrimp cooks quickly so be careful not to overcook! They will end up chewy and rubbery.

Storing Leftovers - Store in an airtight container and refrigerate up to 4 days.