Juicy shrimp, glossy butter, tender linguine, and a punch of garlic and lemon make this scampi feel fresh and deeply satisfying. The Signature Seafood Infused Olive Oil Blend brings clean citrus, fresh dill, and savory coastal depth that helps the sauce taste bright, balanced, and beautifully seafood-friendly. It’s a dinner that works just as well for a relaxed weeknight as it does for entertaining friends around the table.
Garlic Butter Shrimp Scampi Featuring Signature Seafood Olive Oil Blend
Garlicky shrimp, silky butter, bright lemon, and tender pasta come together in a lively scampi finished with Garden Infuzions Signature Seafood Infused Olive Oil Blend.
Ingredients
Equipment
Method
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until just al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- While the pasta cooks, pat the shrimp dry and season lightly with salt and black pepper.
- Warm the Signature Seafood Infused Olive Oil Blend and butter in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds until fragrant.
- Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate.
- Pour the white wine and chicken broth into the skillet, scraping up any browned bits. Simmer for 2 to 3 minutes to reduce slightly.
- Stir in the lemon juice and zest, then add the drained linguine and toss to coat. If the sauce needs loosening, add a splash of reserved pasta water.
- Return the shrimp to the skillet, add the parsley, and toss gently to warm through. Taste and adjust with a little more salt or pepper if needed.
- Serve immediately with Parmesan cheese and lemon wedges.
Notes
For the best texture, keep the shrimp moving only as long as needed and avoid overcooking them. If you prefer a richer sauce, add an extra tablespoon of butter at the end. The featured blend brings the seafood-forward backbone, so use it as the main oil in the skillet rather than a finishing drizzle alone.
Tried this recipe?
Let us know how it was!Recipe Tips
- Pat the shrimp dry before cooking so they sear quickly instead of steaming.
- Keep the garlic moving in the pan so it turns fragrant without browning too fast.
- Reserve a splash of pasta water to loosen the sauce if it needs a silkier finish.
Serving Suggestions
- Serve with crusty bread for catching every bit of the lemony garlic butter sauce.
- Add a simple green salad or roasted asparagus for a complete dinner.
- Finish with extra parsley and a squeeze of lemon for a bright table-ready plate.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Rewarm gently in a skillet with a small splash of water or broth.
- Cook the shrimp just until warm so they stay tender.
Variations
- Swap linguine for angel hair, spaghetti, or fettuccine.
- Add cherry tomatoes or baby spinach near the end for extra color.
- Use a pinch of red pepper flakes if you want a little heat.
