I combined golden, crispy panko‑crusted jumbo shrimp with creamy, garlicky scampi sauce and linguine for a restaurant‑quality pasta dish that feels indulgent but comes together nicely at home.

Crispy Shrimp Scampi Linguine

Why You’ll Love This Recipe

I love this dish because the contrast is delightful — crisp texture from the shrimp meets silky sauce and tender pasta. The garlic and butter scampi flavor is rich and comforting, while the crispy shrimp add that extra layer of luxury. It’s one of those meals that feels special enough for guests but easy enough for weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

jumbo shrimp (peeled, deveined) – about 1 pound
linguine pasta – about 1 pound
sweet cream butter – about ½ cup
panko breadcrumbs (for crust on the shrimp)
garlic – lots, finely chopped
olive oil (for frying the shrimp & sautéing)
salt and pepper
optional: lemon juice / lemon zest to brighten the sauce
optional: fresh parsley to garnish

Directions

Preheat your skillet and add a bit of olive oil. \
Coat the shrimp in panko breadcrumbs (seasoned lightly), then fry them until golden and crispy. Remove shrimp and set aside.
In the same pan, melt the sweet cream butter. Add garlic and cook until fragrant (don’t let it burn).
Add the cooked linguine to the garlic butter, tossing to coat. If desired, add lemon juice or some zest for freshness and adjust salt and pepper.
Return the crispy shrimp on top. Garnish with parsley. Serve immediately.

Servings and timing

Servings: about 4 people
Prep time: ~10‑15 minutes (for cleaning shrimp, breading, boiling pasta)
Cook time: ~15‑20 minutes (shrimp crisping, sauce, combining everything)
Total: about 25‑30 minutes

Variations

Use tail‑on shrimp to make it more elegant and fun to eat.
For extra flavor, add a splash of white wine in the garlic butter sauce.
Substitute some of the butter with cream for a richer, creamier sauce.
Add red pepper flakes for heat, or try smoked paprika for a smoky twist.
Swap linguine for another long pasta type like spaghetti, fettuccine, or even bucatini.

Storage/reheating

Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I gently warm in a skillet over medium heat, adding a splash of water or stock to loosen the sauce (so it doesn’t dry out). Avoid high heat so the shrimp don’t get rubbery.
Freezing is not ideal — the texture (especially of the shrimp and breadcrumbs) tends to suffer.

FAQs

What kind of shrimp works best for this recipe?

I find that jumbo or large shrimp work best because they stay juicy inside even with a crispy crust. Sizes like 21‑30 per pound are good. Peeled and deveined makes prep easier. I sometimes leave the tails on for looks.

How do I get the shrimp extra crispy?

I make sure the oil is hot enough before adding shrimp (not smoking, but shimmering). Use dry shrimp (pat them dry), coat evenly with panko, and don’t overcrowd the pan. Fry in batches if needed so each shrimp has space.

Can I make this without butter?

Yes — you can reduce butter or replace part of it with olive oil or even light cream. But the buttery richness is a big part of the scampi flavor, so reducing too much will change the character.

How do I prevent overcooking the shrimp?

Shrimp cook very quickly. Once they turn opaque and curl, that means they’re almost done. It only takes 1‑2 minutes per side depending on thickness. I remove them as soon as they’re done, since they’ll cook slightly more when tossed with pasta or sauce.

Can I prepare parts of this ahead of time?

Yes — I can prep (clean/devein) the shrimp in advance, and I can grate garlic, zest lemon, etc. in advance. But I try to fry the shrimp fresh and toss everything together just before serving to keep the textures sharp.

Conclusion

I’m always thrilled when a recipe delivers that mix of crispy, creamy, garlicky, buttery — all in one bite. Crispy Shrimp Scampi Linguine hits all those notes. It looks impressive, tastes rich, but doesn’t require hours in the kitchen. If I want something a little extra, I garnish with lemon zest and parsley, maybe serve it with crusty bread to soak up the sauce. I hope you’ll love making it as much as I do!