“This recipe results in lots of garlicky shrimp with some white wine and lemon juice.” - by janiceliv
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 706 cal
- 35%
- Fat
- 29.7 g
- 46%
- Carbs
- 68.4 g
- 22%
Based on a 2,000 calorie diet
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Reviews (38)
Rate This Recipe
"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 t..." See morehe 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
"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 juic..." See moree to 2 Tbsps as suggested in other reviews. The rest of the recipe I kept the same. The flavor was great!"
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