Dairy Free One-Pan Shrimp Scampi

Total time35 min

Prep time15 min

Cook time20 min

This one-pan dinner brings together plump, juicy shrimp and garlicky, lemon-bright linguine in a glossy sauce built from white wine, chicken broth, and fresh lemon juice. The shrimp gets a quick sear until just pink and opaque, then rests while the sauce comes together right in the same skillet, soaking up every browned bit left behind. Tossing the pasta directly in that sauce, with a splash of the reserved cooking water, is what gives every strand its silky, clingy coating. A scatter of fresh parsley and a squeeze of lemon at the end keep things bright and fresh. It's a fast, restaurant-worthy meal that comes together in well under 30 minutes of active cooking, and it's a genuinely solid pick for a dairy free weeknight rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

12 oz linguine or spaghetti
Barilla Linguine Pasta - 16 Oz De Cecco Pasta No. 7 Linguine Box - 1 Lb Raos Pasta Linguine - 16 Oz Barilla Al Bronzo Linguine Pasta - 14.1 Oz Buitoni Linguine Refrigerated Pasta Noodles - 9 Oz
See all
1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes
3 tbsp olive oil, divided
4 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
½ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
½ cup reserved pasta cooking water
¼ cup fresh flat-leaf parsley, roughly chopped

For serving

lemon wedges, for serving (optional)
grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
2
Pat the shrimp dry with paper towels and season with the kosher salt, black pepper, and red pepper flakes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!