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Shrimp Scampi with Linguini Recipe

Shrimp Scampi with Linguini

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (479)

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Average Rating:

Total Reviews: 479

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  • on May 15, 2013

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    I made it tonight came out perfect thank you tyler

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  • on May 04, 2013

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    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.

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  • on April 03, 2013

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    I loved the original recipe! that next day I added baked Itilian Sausage.

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  • on March 20, 2013

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    This was simple and delicious. It will be enjoyed for years. Thanks, Tyler!

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  • on March 18, 2013

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    Easy but very little flavor. Too much linguine I would've used only half of that. Will not make again.

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  • on March 17, 2013

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    This recipe was a fantastic and fabulous hit for my anniversary dinner! I used angel hair pasta instead of linguine and it came out wonderful.

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  • on March 10, 2013

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    followed the recipe except for one change.....i kept my shrimp in wine while i was getting skillet ready....yum....i feel the wine bath did wonders for the shrimp.....next time i am going to add spinach leaves at end of cooking.....family and my guests asked for seconds and thirds....and what little was left was sent togo......thanks you tyler......

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  • on February 25, 2013

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    SOOOOO GOOD! I made this for my family, and they LOVED it!! Although, mine lacked some seasoning, overall really good and elegant for a dinner party. I paired up the dish with Giada's fontina crostinis. AMAZING. <3

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  • on February 25, 2013

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    Very good! I used the juice of half a lemon. Next time, I am going to use a little less lemon juice.

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  • on February 21, 2013

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    This recipe couldn't have been easier or better. Absolutely the best!!!

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