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Linguine with Shrimp Scampi Recipe

Linguine with Shrimp Scampi

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on February 20, 2011

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    This is wonderful!I had left over boiled shrimp that needed to be used so I didn't cook the shrimp with the recipe. The lemon was a perfect compliment to the shellfish and the parsley gives a fresh and colorful aspect. Took only moments to prepare and I will definitely be making this again.

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  • on November 02, 2010

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    This is such an easy recipe, I would so tell others about this one. Very tasty!!!!

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  • on September 06, 2010

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    Used frozen shrimp and bottled lemon juice and it was great. Would've used fresh shrimp and fresh lemon, but not all of us have a Food Network budget. Despite the short-cuts, it was delicious and I will definitely keep it in my recipe book.

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  • on August 07, 2009

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    This was an easy recipe; however, it had way too much lemon in it. I DIDN'T add the zest or the wedges and it was still overpowering. To dilute it I added some water from the pasta, this helped a lot. I would also add more garlic next time, I could barely taste it. Also, watch the amount of salt, the recipe calls for too much in my opinion.

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  • on October 16, 2008

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    This is the dish my oldest son requests for his birthday. I use half butter, half olive oil to make it a little more heart healthy.

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  • on June 08, 2008

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    I followed this recipe to the letter it was light fresh and so satisfying. Next time I did it I added a cup of king crabemeat for a change along with the shrimp....MMMMMmmmmmmmm

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  • on April 06, 2008

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    This has become a "once a week"er for me and my family. You can adjust the butter down a bit to be more healthy. Asolutely love it!

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  • on March 19, 2008

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    Very good dish. Could use more fresh lemon. Also should have reserved some of the Pasta water and added to the dish to make it slightly more moist

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  • on February 21, 2008

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    good food

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  • on December 28, 2007

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    I thought this recipe would be "OK", but was unprepared for how well it turned out. Easy, and not much mess. Highly reccomended!!!

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