"A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests." — STACEYO
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grated Parmesan cheese
chopped fresh parsley
salt and pepper to taste
medium shrimp, peeled and deveined
I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1 1/2 sticks of butter, 3/4 cup of dry white wine, a drizzle of extra virgin olive oil, 4 cloves of garlic and 1/3 cup of grated Asiago cheese (be sure to use the good cheese, I tried using the cheap stuff once and instead of melting it just congealed into a big ball in the sauce - this never happened with good quality Asiago). I also add 1 tsp. each of dried basil and oregano. I also use mushrooms too. If you like it spicy try using a sprinkle of red pepper flakes. This makes a decadent sauce that my brother says he dreams about.
There isn't nearly enough sauce for the amount of pasta cooked (1lb?!!) I'm going to cut the pasta in half and double up on the sauce next time. Otherwise it tasted okay, but my husband complained that there was too much garlic.
Very bland unless you add 4 TBS butter, 1/4 cup wine, 4 cloves garlic, 1-2 TBS lemon juice and do NOT put the cheese in as you are making the sauce (I added about 1/4 cup cheese). Toss it with the pasta after or you will have a congealed messy blob. I prefer basil to parsley but both are good.
I tried this recipe tonight for dinner. EVERYONE LOVED IT! I did what others suggested and increased the sauce ingredients. (sauce ingredients x6)and 1 1/2 lbs. of linguine. Only complaint was they wanted more sauce to dip their bread in. This is definitely a keeper.
This recipe was absolutely wonderful. I also doubled the ingredients to make more sauce. But WOW, my shrimp were very flavourful and lovely. I used 6 cloves of garlic as well.
I would suggest that you don't use pre cooked shrimp. Cooking the shrimp in the sauce takes only minutes and the shrimp absorb the flavour much nicer this way. We also COVERED it with fresh parm! Make this recipe, you will enjoy it!
Update: I have cooked this over 10 times now. I still use tons of garlic. And now I add a bunch of cream to it as well. Yes, even more fattening. However, it is delicious this way. The cream helps hold together all of the ingredients so they don't just sink to the bottom. Yummy!
Love Red Lobster?? This is better than anything I've ever had at Red Lobster!!
My husband took one bite and said, "Have you tasted this yet?" I told him no,
and kind of looked at him, he exclaimed,"This is delicious!!". My whole family
loved it!! Make sure that you triple the sauce amount when feeding more than
two people. (and make sure you grab the large bottle of white wine as it goes
great with this dinner!!)
I've used these ingredients for MANY years for my own scampi & have saved A LOT of $ NOT ordering it in restaurants, and mine's better! I also add chopped fresh tomatoes to mine and prefer asiago or locatelli cheese to parmesan.
Yum, Yum, Yummy! This recipe is a keeper. The only reason that it did not get five stars is because I had to tweak the sauce, but that was easy to do. I liked it and so did my husband. Served with Ceaser salad and Cheddar cheese garlic biscuits. Easy and quick to fix. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Shrimp Linguine
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 44
Make elegant but easy garlic shrimp in a white wine and butter sauce.
This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.