Homemade pasta is mixed with a light and zesty shrimp scampi to make this Shrimp Scampi Linguine, an impressive dinner that is full of flavor! If you love pasta dishes, try my Cajun Shrimp and Sausage Pasta.
Shrimp Scampi Linguine
I love shrimp scampi, and I actually have a great recipe for it here. It is the same recipe that I used for this Shrimp Scampi Linguine. Adding the pasta makes the scampi more of a meal and more filling. Plus, this is a great opportunity for you to make your own homemade pasta! Yep, I said it. It IS possible to make your own pasta, and you only need a few ingredients. In fact, homemade pasta ends up being lower in calories and carbs (if you are watching those) than store-bought pasta.
Shrimp Scampi Linguine Recipe
As I mentioned this Shrimp Scampi Linguine uses my Shrimp Scampi recipe, but with added pasta. I encourage you to make your own pasta, but if you don’t have the time, it’s still great with store-bought pasta.
- Jumbo shrimp–I bought frozen shrimp, already shelled and deveined. Just let it thaw before cooking it.
- Kosher salt
- Black pepper
- Unsalted butter
- Garlic–It makes such a huge difference in flavor when you mince your own garlic. Leave the jarred minced garlic on the shelf and take a minute to mince your own.
- White vermouth–There are a few substitutes to use in place of dry white vermouth. Use a dry white wine like sauvignon blanc or white wine vinegar.
- Lemon juice–Freshly squeezed is best!
- Parsley–Flat-leaf parsley has more flavor than curly-leaf parsley, which is usually used for garnish.
- Pasta–If you are planning to make your own pasta, I will give you those instructions below.
How to Peel and Devein Shrimp
If you are buying fresh shrimp, it is up to you if you decide to devein the shrimp. You need to peel it, of course, but deveining is actually based on looks, not any other reason. To peel the shrimp, start underneath. To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It’s really not as intimidating as it would seem. So, if already peeled and deveined shrimp are not an option for you, don’t skip on the recipe–try the fresh stuff!
How to Make Shrimp Scampi Linguine
To make Shrimp Scampi Linguine, start with spreading out your thawed and dried shrimp on a paper plate. Season the shrimp with salt and pepper.
- In a large skillet, heat the butter over medium heat.
- Flip over the plate of shrimp into the skillet, aiming to get all the shrimp in the skillet at once😀.
- Cook the shrimp for about a minute.
- Add the garlic and cook for 1 more minute.
- Flip the shrimp and cook them on the other side for about 2 minutes.
- Put the shrimp in a bowl and set it aside.
- In the same skillet, add the vermouth (make sure it is dry vermouth) and the lemon juice. Boil to thicken it up a bit, finally adding the parsley.
- Pour the sauce over your cooked shrimp, tossing it all together.
- Mix the shrimp scampi with your cooked pasta.
How to Make Homemade Linguine (or other pasta)
If you take a look at the ingredients needed for the homemade linguine, you should notice you don’t need a lot of them! I used the same ingredients for my homemade Five Cheese Ravioli.
- Start by sifting the flour and salt onto your work surface (like a large board), making a well in the center. A well is simply making a circle of flour and salt, leaving a space in the middle for your eggs.
- Crack one full egg into the well. Then, add the egg whites and oil to the whole egg. Use a whisk to mix the eggs and oil together as best you can (within the well).
- Begin to incorporate the flour into the egg mixture next. I like to use a wooden spoon when I first start. But, eventually, you will have to get your hands in there to knead the dough for a few minutes. A bench scraper comes in really handy when dealing with dough. A bench scraper can help get off any dough that has stuck to your work surface. It is also great for cutting apart any dough you need to separate. Don’t let the dough get too moist. It will moisten as it sits.
- After kneading the dough, roll it into a ball, cover it, and let it sit for about 30 minutes.
- Next, roll out the dough into a rectangle that is about 1/4 inch thick. It has to fit into the KitchenAid Pasta Roller at its widest setting. Continue to lower the setting for each time you run the dough through the attachment. The final run-through of the dough should make the sheet of dough almost see-through.
- Once you have your dough thin enough, cut it into thirds, lengthwise, or however long you want your linguine to be.
- Switch out the pasta roller to your spaghetti, fettuccini, or linguine attachment and run each piece of dough through to get your noodles!
- Boil your noodles in salted water for about 4 minutes.
- Toss the noodles with your shrimp scampi and serve.
Can I Make Homemade Pasta Ahead of Time?
Although best made fresh, you can store your homemade pasta to use at a later time. Your ball of dough will be fine at room temperature for up to 3 hours, but if you need to store it for longer, you may wrap it in plastic wrap and put it in the refrigerator for no more than 2 days. Another option is freezing the dough. Just be sure to get it to room temperature before rolling it out.
If you have already cut your dough into noodles, you can keep the noodles in the refrigerator for a couple of hours or the freezer for up to 2 weeks. In both cases, be sure to place the noodles on a baking sheet that is covered with semolina flour (a flour used in many pasta making recipes). If you don’t have semolina flour on hand, just use all-purpose flour. The point is to not let the noodles stick together while storing them. If freezing the noodles, let them freeze on the baking sheet before transferring them to a freezer bag.
Looking for Other Pasta Recipes?
Now that you can make your own pasta😉, you could use the same technique for all your other pasta recipes!
Shrimp Scampi Linguine
Light, but with plenty of flavor, Shrimp Scampi Linguini is made with homemade noodles and a zesty shrimp scampi sauce.
- 1 pound jumbo shrimp, shelled and deveined
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1/4 cup dry white vermouth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely chopped flat-leaf parsley leaves
- 16 ounces homemade Linguini noodles, or store-bought
- 1 cup (125g) flour
- 1 teaspoon salt
- 1 large egg
- 2 large egg yolks
- 1/2 teaspoon olive oil
- 1 bottle water, in a spray bottle
- Pat shrimp dry and arrange evenly on a paper plate. Season with salt and pepper.
- Heat butter in a large skillet over medium heat.
- Quickly invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once.
- Cook the shrimp, without disturbing them, for 1 minute.
- Add garlic to the pan and cook for 1 additional minute. Flip the shrimp and cook for 2 additional minutes.
- Transfer the shrimp to a bowl and set aside.
- In the same skillet, add vermouth and lemon juice. Boil until slightly thickened, scraping up any browned bits from the bottom of the pan.
- Add parsley and stir to combine.
- Pour the sauce over the shrimp and toss to combine.
Combine the shrimp scampi with your homemade noodles.
Sift flour and salt onto your work surface.
Make a wide well in the center of the flour.
Crack the full egg in the well.
Add egg yolk and oil and gently whisk the wet mixture together within the well.
Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.
Using a bench scraper, cut into the mixture to break up the gluten while continuously using your hands to bring the entire mixture together.
Knead the dough with your hands for 4-5 minutes, adding more flour as needed.
Form the dough into a ball, covering it to rest for about 30 minutes.
Roll the dough out into a 1/4 inch thick rectangle (thin enough to fit in the pasta roller at its widest setting).
Move the roller to the next smallest setting and run the dough through again, continuing to lower the settings and running the dough through until it is almost see-through.
Cut your sheet of dough in thirds, length-wise, or however long you want your pasta to be.
Replace the pasta roller with the spaghetti/fettucini attachment and run each piece of dough through to get your noodles.
Cook homemade noodles in salted boiling water for about 4 minutes.
Combine the noodles with the shrimp scampi and serve.
If you are using store-bought pasta, just make the shrimp scampi as directed and prepare pasta according to the directions on the box.