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Shrimp Scampi Linguine

Light, but with plenty of flavor, Shrimp Scampi Linguini is made with homemade noodles and a zesty shrimp scampi sauce.

Course Dinner, Main Course
Cuisine American
Keyword Shrimp Scampi, Shrimp Scampi Linguini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 291 kcal
Author Amanda Rettke-iambaker.net



  • 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



  1. Pat shrimp dry and arrange evenly on a paper plate. Season with salt and pepper.
  2. Heat butter in a large skillet over medium heat.
  3. Quickly invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once.
  4. Cook the shrimp, without disturbing them, for 1 minute.
  5. Add garlic to the pan and cook for 1 additional minute. Flip the shrimp and cook for 2 additional minutes.
  6. Transfer the shrimp to a bowl and set aside.
  7. In the same skillet, add vermouth and lemon juice. Boil until slightly thickened, scraping up any browned bits from the bottom of the pan.
  8. Add parsley and stir to combine.
  9. Pour the sauce over the shrimp and toss to combine.
  10. Combine the shrimp scampi with your homemade noodles.


  1. Sift flour and salt onto your work surface.

  2. Make a wide well in the center of the flour.

  3. Crack the full egg in the well.

  4. Add egg yolk and oil and gently whisk the wet mixture together within the well.

  5. Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.

  6. Using a bench scraper, cut into the mixture to break up the gluten while continuously using your hands to bring the entire mixture together.

  7. Knead the dough with your hands for 4-5 minutes, adding more flour as needed.

  8. Form the dough into a ball, covering it to rest for about 30 minutes.

  9. Roll the dough out into a 1/4 inch thick rectangle (thin enough to fit in the pasta roller at its widest setting).

  10. 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.

  11. Cut your sheet of dough in thirds, length-wise, or however long you want your pasta to be.

  12. Replace the pasta roller with the spaghetti/fettucini attachment and run each piece of dough through to get your noodles.

  13. Cook homemade noodles in salted boiling water for about 4 minutes.

Combine the noodles with the shrimp scampi and serve.

Recipe Notes

If you are using store-bought pasta, just make the shrimp scampi as directed and prepare pasta according to the directions on the box.