Italian-Style Shrimp Scampi with White Wine and Parsley

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp sautéed in a bright, buttery white wine sauce with garlic and fresh parsley, served over al dente linguine for a classic Italian seafood pasta. This Italian-inspired seafood recipe, ready in about 25 minutes, pairs linguine pasta, extra virgin olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

12 oz linguine pasta
2 tbsp extra virgin olive oil
4 tbsp unsalted butter
5 cloves, thinly sliced garlic cloves
1 lb, peeled and deveined large shrimp
1/2 cup dry white wine
2 tbsp fresh lemon juice
1/4 tsp red pepper flakes
1/3 cup chopped fresh parsley
to taste salt
to taste black pepper

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz linguine pasta and cook for 9 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter melts.
Step 3: Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes to the skillet and sauté for 1 minute until garlic is fragrant but not browned.
Step 4: Add 1 lb peeled and deveined large shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque.
Step 5: Pour in 1/2 cup dry white wine and 2 tbsp fresh lemon juice, simmering for 2 minutes until sauce slightly reduces.
Step 6: Stir in the drained linguine, 2 tbsp unsalted butter, 1/3 cup chopped fresh parsley, and 1/2 cup reserved pasta water, tossing for 1 minute until pasta is coated and sauce slightly thickens.
Step 7: Adjust seasoning with salt and pepper, then serve immediately.