Recipe courtesy of Tyler Florence
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Pinot Grigio

More from:

Wine 101

IDEAS YOU'LL LOVE

Shrimp Scampi

Recipe courtesy of Ree Drummond

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Garlic Shrimp Scampi

Recipe courtesy of Juan-Carlos Cruz

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking