Shrimp Scampi with Linguini

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Delicious but to cut down on the fat, I peeled the shrimp and put the shells and tails in a large saute pan, covered them with water and some Old Bay seasoning. Let it come to a boil and then simmer until the water is reduced by half. Drain the shells and discard and put the "stock" aside. Proceed with the recipe but only use 1 Tbls butter and 1 Tbls oil to saute the shallots and garlic (and red pepper flakes which gives it a nice punch. Add the stock and proceed. Instead of the wine, I used the pasta water...really light and delicious! Enjoy folks!

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I made this for company last night. As ususal, Tyler's recipes are always a hit. I put some asparagus in the cooking pasta just a minute or two before it was done. Added a big splash of cream into the sauce before I tossed in the pasta and asparagus to mix together (always do this, it makes a difference. Raves from my guest. Thanks AGAIN,

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Enjoyed this light and tasty pasta. Very easy to make and yummy.
Though I do have a suggestion: instead of how many cloves of garlic, shallots, or lemon, it would be more helpful if the chefs gave you the amounts in teaspoons, tablespoons, etc., as the sizes of garlic cloves, shallots, and even lemons can widely differ. Tyler you ROCK!

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This recipe is easy and delicious. I added extra garlic because that is how I like it. I also used shrimp without tails.

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I've made this several times for my husband and I've had success with it every time.

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Made this twice now, this is the best Scampi Recipe ever, light, tasty not overpowering with spices-only change I made was used Shrimp without the tails on as I find it annoying to have to keep removing the tails while I'm eating. Other than that-this is perfect.

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What water Auntie Moon? This is typical of all of Tyler's recipes...AMAZING and DELICIOUS!

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Simple. Flavorful. Quick. Elegant. Loved it!

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OUTSTANDING - flavors were great and the lemon didn't overpower the dish.

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Fabulous. Followed directions exactly. The sauce would be great with scallops as well.