Shrimp scampi with lemon butter linguine, garlic and parsley in a white bowl

AmericanDinner

Shrimp Scampi with Tidewater Herb Linguine

Garlicky, lemony shrimp scampi with a coastal twist, on the table in 25 minutes. Tidewater Herb Linguine is handmade pasta flavored with Old Bay Seasoning, so every strand already carries black pepper, cayenne and garlic, and it cooks in just 3 to 4 minutes while the shrimp finish in the pan. The sauce starts with Harvest Fresh Garlic Extra Virgin Olive Oil, a Tunisian extra virgin olive oil flavored with the clean, peppery bite of fresh-cut garlic, plus white wine, butter and lemon. Seven ingredients, one skillet and one pot, and a weeknight dinner that tastes like a night at the shore. It also makes an easy seafood course for Christmas Eve.

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Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

650

Author

Kristina DeRolf

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Ingredients

1 bag (12 ounces) Tidewater Herb Linguine
¼ cup Harvest Fresh Garlic Extra Virgin Olive Oil, divided
1 pound large shrimp (21 to 25 per pound), peeled and deveined, tails off
4 garlic cloves, thinly sliced
½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
2 tablespoons unsalted butter
1 lemon (zest and 2 tablespoons juice)
Kosher salt and freshly ground black pepper
Optional: 2 tablespoons chopped fresh parsley, for serving

Directions

Bring a large pot of water to a boil and salt it well. Pat the shrimp dry with paper towels and season with ½ teaspoon salt and a few grinds of pepper.
Heat 2 tablespoons Harvest Fresh Garlic Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate.
Lower the heat to medium. Add 1 tablespoon Harvest Fresh Garlic Extra Virgin Olive Oil and the sliced garlic and cook, stirring, about 1 minute, until fragrant and just turning golden at the edges.
Pour in the wine and simmer 2 to 3 minutes, scraping up the browned bits, until reduced by about half.
Meanwhile, add the Tidewater Herb Linguine to the boiling water and stir. Cook 3 to 4 minutes, until tender. Scoop out 1 cup of pasta water, then drain.
Add the butter, lemon zest and lemon juice to the skillet and swirl until the butter melts. Add the drained linguine and ¼ cup pasta water and toss over medium heat about 1 minute, adding more pasta water a splash at a time until the sauce coats the pasta.
Return the shrimp and any juices to the pan and toss 30 seconds to warm through. Taste and add salt and pepper as needed. Drizzle with the remaining 1 tablespoon Harvest Fresh Garlic Extra Virgin Olive Oil, sprinkle with parsley if you like, and serve right away.

Article: Shrimp Scampi with Tidewater Herb Linguine

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Shrimp scampi with linguine in a white bowl on a marble counter with Tidewater Herb Linguine and Harvest Fresh Garlic Extra Virgin Olive Oil

Nov 5, 2026Mains

Shrimp Scampi with Tidewater Herb Linguine

Name: Shrimp Scampi with Tidewater Herb Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 bag (12 ounces) Tidewater Herb Linguine; ¼ cup Harvest Fresh Garlic Extra Virgin Olive Oil, divided; 1 pound large shrimp (21 to 25 per pound), peeled and deveined, tails off; 4 garlic cloves, thinly sliced; ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 2 tablespoons unsalted butter; 1 lemon (zest and 2 tablespoons juice); Kosher salt and freshly ground black pepper; Optional: 2 tablespoons chopped fresh parsley, for serving

Shrimp scampi is one of those dinners that feels like a night out but takes less time than delivery. This one gets a coastal twist from Tidewater Herb Linguine, a handmade pasta flavored with Old Bay Seasoning, so the seasoning is already in every strand before the sauce even touches it.

The sauce is simple: garlic, white wine, butter and lemon, built on Harvest Fresh Garlic Extra Virgin Olive Oil. The pasta cooks in just a few minutes, so the noodles and the sauce finish at the same time.

Before You Start
Slice the garlic, zest the lemon and measure the wine before the water boils. Once the pasta goes in, everything moves quickly.

For Christmas Eve
If your family does a seafood dinner on Christmas Eve, this is an easy course to add. Double it for a crowd and set the bottle of olive oil on the table for a final drizzle.

Shop the pasta and bottle: Tidewater Herb Linguine and Harvest Fresh Garlic Extra Virgin Olive Oil

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina