Photo of Shrimp scampi with linguine by WW

Shrimp scampi with linguine

SmartPoints® value per serving
Total Time
30 min
20 min
10 min
Our simple twist on traditional shrimp scampi can be on your table tonight in just 30 minutes. In place of the standard butter sauce, our version uses a cornstarch thickened broth-based sauce flavored with garlic and oregano. The end result is seriously delicious and family-friendly. Finishing the dish with fresh basil and parsley brightens the entire dish and keeps it still in-line with its Italian inspiration. Serve this dish with a crispy-fresh side salad and some crusty bread for mopping up the excess sauce. This scampi makes a terrific dinner or lunch meal any day of the week.


Olive oil

2 tsp

Garlic clove(s)

6 medium clove(s), minced

Dried oregano

1 tsp

Uncooked shrimp

1 pound(s), medium, peeled and deveined

Table wine

¼ cup(s), dry white or vermouth


2 tsp

Reduced-sodium chicken broth

¾ cup(s)

Table salt

¾ tsp, or to taste

Black pepper

tsp, or to taste

Uncooked linguini

8 oz, cooked and kept hot

Fresh parsley

¼ cup(s), fresh, chopped


2 Tbsp, fresh, thinly sliced


  1. Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
  2. Dissolve cornstarch in chicken broth in a small cup and whisk until blended; add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.
  3. Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley and basil. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.