Ingredients
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
4 Videos | Photo: Shrimp Scampi with Linguini Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 479 reviews
By shovel7674_12686269
orange, 61
on May 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made it tonight came out perfect thank you tyler
By Old Sea Captain
Folly Beach, SC
on May 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is absolutely SPOT ON. Simple to make easy alterations to it... like adding more or less of something you like or dislike; garlic, red pepper flakes, lemon, etc. I personally like big bold flavors, so I added a little more garlic, CRP, and love the addition of grated parm at the end. Outstanding recipe... anyone that says it's bland does not know their scampi!
I may try adding things like mushrooms, capers, anchovy, etc. in the future just to play around with it, but the base recipe is perfect.
By therealmebige
Daytona Beach, FL
on April 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved the original recipe! that next day I added baked Itilian Sausage.
Read all 479 reviews