Scrumptious Shrimp Scampi Linguine

Scrumptious Shrimp Scampi Linguine

35 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
misteme
Recipe by  misteme

“I've been buying a well known frozen dinner bag that's absolutely fantastic, but rather expensive. So I checked the ingredients, searched scampi recipes online, and decided to create my own by adding, subtracting, and tweaking all of them. This is my first!!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
  2. Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
  3. Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

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Reviews (35)

Rate This Recipe
mudrogr
47

mudrogr

I have been searching for this receipe for a long time . I would only make one suggestion. I added bay scallops. This made one fantastic meal. it will certainly go in my first choices cookbook. Thanks, mudrogr

PamMar
29

PamMar

This is a recipe I could eat at least once a week. I love shrimp, especially lemony garlicy shrimp! I do think the red pepper flakes it calls for was a little much so I halved it to 3/4 teaspoon and that was perfect. I did NOT add the pasta water. I thought the pasta water would dilute all the other favors and I'm glad I didn't add it. I was really able to taste the lemon, garlic, wine and butter with each bite. I may add a little more garlic and some lemon zest the next time I make this and see how that goes. Oh and I cut the red and yellow peppers with a tiny heart cookie cutter just for some fun.

kellygrube
25

kellygrube

WONDERFUL, WONDERFUL, WONDERFUL! We had this tonight for the first time and it definintly replaces my old scampi recipe! Followed the directions exactly, topped with some fresh shredded parm/romano and served with warm bread. Can't wait to have it again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 573 cal
  • 29%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 58 g
  • 19%
  • Protein
  • 38.1 g
  • 76%
  • Cholesterol
  • 283 mg
  • 94%
  • Sodium
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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Linguine Pasta with Shrimp and Tomatoes

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Shrimp Scampi with Linguini