Shrimp Scampi Made with Cilantro & Lime Blend Olive Oil

This shrimp scampi leans into bright, lively flavor with a little help from Cilantro & Lime Infused Olive Oil Blend. The result is a fast, skillet-friendly dinner with garlic, lemon, and herbs woven through every bite.

Garden Infuzions

Shrimp Scampi Made with Cilantro & Lime Blend Olive Oil

Bright, garlicky shrimp scampi gets a lively lift from Cilantro & Lime Infused Olive Oil Blend, bringing zesty citrus and garden-fresh flavor to a quick, satisfying dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound large shrimp peeled and deveined
• 8 ounces linguine
• 3 tablespoons Cilantro & Lime Infused Olive Oil Blend
• 2 tablespoons unsalted butter
• 4 cloves garlic minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 lemon juiced
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons grated Parmesan cheese for serving
• Lemon wedges for serving

Equipment

• 1 Large pot For boiling the pasta
• 1 Large skillet Wide enough to cook shrimp in a single layer
• 1 Tongs For tossing pasta and shrimp
• 1 Microplane or zester For lemon zest
• 1 set Measuring cups For wine, pasta water, and ingredients
• 1 set Measuring spoons For oil, butter, and seasonings

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
2. Pat the shrimp dry and season them with salt and black pepper.
3. Heat the Cilantro & Lime Infused Olive Oil Blend and butter in a large skillet over medium heat.
4. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant, stirring constantly.
5. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through.
6. Pour in the white wine and simmer for 1 minute, scraping up any browned bits from the pan.
7. Stir in the lemon juice and lemon zest, then add the cooked linguine and toss well to coat.
8. Add a splash of reserved pasta water if needed to help the sauce cling to the noodles.
9. Finish with parsley and cilantro, then serve with Parmesan cheese and lemon wedges.

Notes

This recipe is best served right after tossing so the shrimp stay tender and the sauce stays glossy. If you prefer a non-alcoholic version, replace the white wine with chicken broth or seafood stock. For a lighter finish, use a little less butter and let the lime-forward blend carry the flavor.

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Recipe Tips

Keep the shrimp in a single layer when they hit the pan so they sear quickly instead of steaming. Add the lemon juice at the end for the brightest finish, and toss the pasta with a splash of the reserved pasta water if you want the sauce a little silkier.

Serving Suggestions

Serve this over linguine, angel hair, or warm rice with a simple green salad and crusty bread. It also makes a great centerpiece for an easy date-night dinner or a breezy weeknight meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of water or broth to loosen the sauce.

Variations

Add halved cherry tomatoes for a sweeter, juicier skillet finish, or toss in a handful of baby spinach at the end for extra color. If you like more heat, add an extra pinch of red pepper flakes.

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