Search thousands of recipes reviewed by home cooks like you.

Linguine with Scampi

Linguine with Scampi

  • Prep

  • Cook

  • Ready In

Shannon Cooper

A wonderfully easy and quick scampi recipe!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 701 kcal
  • 35%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 264 mg
  • 88%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place the butter or margarine in 9x13 inch glass baking dish, and place in oven until butter melts.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and transfer to a large serving bowl.
  3. Stir the shrimp, garlic, and lemon juice into the melted butter. Return dish to oven. Bake for 3 minutes. Remove from the oven, and mix in parsley; continue baking until shrimp are opaque, about 2 minutes longer. Season with salt and pepper.
  4. Spoon the shrimp and butter sauce over the linguini, and toss to coat the pasta. Serve immediately.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Plastic
50
12/11/2003

Simple shrimp recipes are the best. This one is great as is and even simpler if you just cook to shrimp in a skillet. I'd melt the butter, add the garlic, then the shrimp, then toss in the parsley and finally add the cooked pasta to the pan. You could also add a cup of wine or some breadcrumbs if you wanted. To lighten it up, use less butter!

POOHMOM2
44
4/27/2004

Wow. Made this tonite - lots of woofing and slurping. This recipe is definitely gourmet restaurant quality. I made just a few adjustments: I used 1/3 c of butter and 1/3 c of extra virgin olive oil and sauteed 1/2 of a large shallot (chopped) until tender in a large skillet on top of the stove. THEN, I added the garlic (6 cloves - do not brown), shrimp, lemon juice, parsley and 1 1/2 tsp of sea salt. At the end, I added a half a can of chicken broth to make more sauce. The broth really cut the oil and rounded out the flavor,leaving plenty of juice for the pasta to soak up. I used angel hair pasta instead of linguini. Just wonderful.....After the pasta was eaten, we dunked our focaccia bread in the extra sauce....

caliboo
36
12/17/2003

I made it in a skillet instead of the oven and substituted olive oil for some of the butter, and added a splash of white wine--very good!!