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Shrimp Scampi with Linguini

Shrimp Scampi with Linguini

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
janiceliv

janiceliv

This recipe results in lots of garlicky shrimp with some white wine and lemon juice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 706 kcal
  • 35%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 68.4g
  • 22%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 289 mg
  • 96%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
  2. Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.
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Reviews

Le Chef de Fish
42

Le Chef de Fish

2/27/2009

I used this recipe simply as a base for when I made it. The shrimps should be pulled straight out of the freezer, and fried right in butter and olive oil (put the oil in first then add the butter so the butter doesn't burn) until the shrimps are pink (you don't need to boil them at all, and this way they'll taste and look better anyway). Then instead of linguini use angel hair pasta and it'll go a lot better with the shrimp. Just make sure you remove the shrimp shells. I forgot to do this and my date had to pick them off individually before she ate them :)

Carla
30

Carla

12/31/2009

We served this on Christmas Eve and everyone loved it. I made a few changes. I used 2 Lbs. of Shrimp (the frozen precooked kind and it was fine), increased the wine to 1 C and reduced the lemon juice to 2 Tbsps as suggested in other reviews. The rest of the recipe I kept the same. The flavor was great!

pattiann
25

pattiann

2/19/2009

I made no changes to the recipe. My husband and I both thought it was too lemony. If I make it again, I would only use a tablespoon of lemon juice,

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