Old Bay Shrimp Linguine
, Published Jan 19, 2025
This post may contain affiliate links. Please read our disclosure policy.
Old Bay Shrimp Linguine – this flavor-packed pasta recipe is loaded with juicy Old Bay seasoned shrimp in a garlicky white wine sauce. Ready in just 20 minutes so give your taste buds a real treat even on busy weeknights!
Is there anything tastier than shrimp pasta? Anything with a buttery garlicky white wine sauce gets my vote and this shrimp scampi linguine livened up with Old Bay seasoning is sure to win you over as well!
It is a quick and easy dish with just a handful of ingredients and minimal prep which means you can literally throw it together in minutes. But simple and fuss-free doesn’t mean bland – the taste of this Old Bay shrimp pasta will knock your socks off and have you reaching for seconds.
Old Bay Shrimp and Linguine Recipe Ingredients
A bit of multi-tasking and you can have this dish on the table in just 20 minutes! Let’s take a look at what you will need.
- Raw shrimp: I always have a few bags of frozen shrimp stashed in my freezer – such a tasty an versatile ingredients. Try to find peeled and de-veined shrimp to cut down of prep time then all you have to do is thaw the shrimp by soaking them in cold water. Fresh shrimp will also work of course as will large prawns (take a look at this article if you are confused about the difference between prawns and shrimp).
- Old Bay seasoning: this iconic blend of herbs and spices, including cayenne pepper, paprika, and celery salt, is the perfect partner for shellfish and seafood and it gives this pasta recipe a slightly spicy unique flavor.
- Linguine pasta: you can use any type of pasta of course, but shrimp linguine is a classic combo for a reason 😉
- Dry white wine: such as Sauvignon Blanc or Pinot Grigio. Whenever I am cooking with wine I use a good-quality bottle that I enjoy serving as well. After all there’s plenty left to enjoy with the pasta 😉
- Unsalted butter, olive oil, and fish stock or vegetable broth.
- Lemon juice and zest.
- Lots of freshly minced garlic.
- Chopped parsley and freshly grated Parmesan cheese to serve.
How to make Old Bay Shrimp Linguine
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Bring a large pot of water to the boil, add plenty of salt stir in the linguine. Cook the pasta until al dente, just a minute or two shy of the the required cooking time on the pack instructions. Reserve half a cup of pasta water (125ml) just before draining to use in the sauce.
- Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, season generously with Old Bay and sear them, in batches if needed, until they turn pink. Use a slotted spoon to transfer the cooked shrimp into a bowl.
- Add the white wine and lemon juice to the hot pan to deglaze, scraping any bits stuck to the bottom of the skillet loose with a wooden spoon. Stir in the vegetable broth and cook until the liquid is reduced and you can’t detect the wine aroma.
- Stir in the minced garlic and half of the chopped parsley and simmer until the garlic is fragrant, 30 seconds or so. Stir in as much of the reserved pasta water as needed (about 1/3-1/2 a cup or 80-120ml).
- Add the drained pasta and shrimp and use to tongs to toss everything together. Garnish with the remaining parsley, lemon zest and plenty of freshly grated Parmesan and serve immediately with garlic bread or garlic dough balls for a restaurant-worthy meal made right at home!
Lucy’s Pro Tip
How to thaw frozen shrimp quickly!
If you are using frozen shrimp, place in a large bowl and cover with cold water. Leave the shrimp in the water for 10-15 minutes, stirring once in a while to break them up. Change the water as needed until the shrimp is thawed then drain and pat dry.
Recipe Notes and Tips
- You can toss the shrimp with the Old Bay seasoning prior to searing but then you might find it hard to control how much to add. Start with a teaspoon and add more, to taste, as needed depending on your spice tolerance!
- Adding pasta water to shrimp scampi sauce is a genius way to create a flavorful sauce as the starches released from the linguine while cooking will help thicken the sauce and make it silky. You can add as much or as little as you like just make sure to save the water just before you drain the pasta.
- You can replace the white wine in the sauce with fish stock if you dislike cooking with alcohol.
- Creamy variation: I sometimes add a generous splash of pouring cream to the sauce just before serving – it adds an additional luxurious touch but it is not essential.
Shrimp lovers will also enjoy…
Lunch & Dinner
Creamy Tuscan Shrimp Linguine
Lunch & Dinner
Creamy Shrimp Pasta | Shrimp Alfredo
Pasta & Rice
Creamy Cajun Shrimp Pasta
If you loved this Old Bay Shrimp Linguine recipe, please give it a star rating! ⭐️⭐️⭐️⭐️⭐️ Snap a picture and share it with me on Instagram using the hashtag #supergoldenbakes – don’t forget to tag me @supergolden88
Old Bay Shrimp Linguine
Video
Ingredients
For the pasta
- 14 oz (400g) dried pasta , I used linguine
- 2 tsp salt
For the shrimp
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 pound (450g) raw shrimp , peeled and deveined
- 2 tsp Old Bay seasoning , or more to taste
- ½ tsp salt , plus more to serve as needed
- ⅓ cup (80ml) dry white wine , substitute with fish stock if desired
- 2 tbsp lemon juice
- ⅓ cup (80ml) fish stock or vegetable stock, using a stock cube or stockpot
- 4 garlic cloves , minced
- 3 tbsp flat leaf parsley , chopped
- 3 tbsp Parmesan , freshly grated
- 1 lemon , zest only
- black pepper , to taste
- pinch red pepper flakes , to serve
Instructions
- If your shrimp is frozen, place in a large bowl and cover with cold water. Leave the shrimp in the water for 10-15 minutes, stirring once in a while to break them up. Change the water as needed until the shrimp is thawed then drain and pat dry.1 pound (450g) raw shrimp
- Bring a large pot of water to the boil, add plenty of salt stir in the linguine. Cook the pasta until al dente, just a minute or two shy of the the required cooking time on the pack instructions. Reserve half a cup of pasta water (125ml) just before draining to use in the sauce.14 oz (400g) dried pasta, 2 tsp salt
- Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, sprinkle with Old Bay and salt and sear them, in batches if needed, until they turn pink. Use a slotted spoon to transfer the cooked shrimp into a bowl.2 tbsp olive oil, 1 tbsp unsalted butter, 1 pound (450g) raw shrimp, 2 tsp Old Bay seasoning, ½ tsp salt
- Add the white wine and lemon juice to the hot pan to deglaze, scraping any bits stuck to the bottom of the skillet loose with a wooden spoon. Stir in the fish stock and cook until the liquid is reduced and you can't detect the wine aroma.⅓ cup (80ml) dry white wine, 2 tbsp lemon juice, ⅓ cup (80ml) fish stock
- Add in the minced garlic and half of the chopped parsley and simmer until the garlic is fragrant, 30 seconds or so. Stir in as much of the reserved pasta water as needed (about ⅓ – ½ a cup / 80-120ml).4 garlic cloves, 3 tbsp flat leaf parsley
- Add the drained pasta and shrimp and use to tongs to toss everything together. Have a taste and add salt and black pepper to taste.black pepper
- Garnish with the remaining parsley, lemon zest, red pepper flakes and plenty of freshly grated Parmesan and serve immediately.3 tbsp Parmesan, 1 lemon, pinch red pepper flakes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Great no-cream alternative to Alfredo.