Linguine with Scampi Recipe -
Linguine with Scampi Recipe
  • READY IN 35 mins

Linguine with Scampi

Recipe by  

"A wonderfully easy and quick scampi recipe!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Place the butter or margarine in 9x13 inch glass baking dish, and place in oven until butter melts.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and transfer to a large serving bowl.
  3. Stir the shrimp, garlic, and lemon juice into the melted butter. Return dish to oven. Bake for 3 minutes. Remove from the oven, and mix in parsley; continue baking until shrimp are opaque, about 2 minutes longer. Season with salt and pepper.
  4. Spoon the shrimp and butter sauce over the linguini, and toss to coat the pasta. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2003

Simple shrimp recipes are the best. This one is great as is and even simpler if you just cook to shrimp in a skillet. I'd melt the butter, add the garlic, then the shrimp, then toss in the parsley and finally add the cooked pasta to the pan. You could also add a cup of wine or some breadcrumbs if you wanted. To lighten it up, use less butter!

Most Helpful Critical Review
Jan 24, 2011

I didn't love it, but I technically altered the recipe and used dried dill (didn't have the parsley), and frozen shrimp. I was trying to find a recipe for the shrimp in my freezer when I came across this, but unfortunately, I just didn't like it.

Apr 27, 2004

Wow. Made this tonite - lots of woofing and slurping. This recipe is definitely gourmet restaurant quality. I made just a few adjustments: I used 1/3 c of butter and 1/3 c of extra virgin olive oil and sauteed 1/2 of a large shallot (chopped) until tender in a large skillet on top of the stove. THEN, I added the garlic (6 cloves - do not brown), shrimp, lemon juice, parsley and 1 1/2 tsp of sea salt. At the end, I added a half a can of chicken broth to make more sauce. The broth really cut the oil and rounded out the flavor,leaving plenty of juice for the pasta to soak up. I used angel hair pasta instead of linguini. Just wonderful.....After the pasta was eaten, we dunked our focaccia bread in the extra sauce....

Dec 17, 2003

I made it in a skillet instead of the oven and substituted olive oil for some of the butter, and added a splash of white wine--very good!!

Mar 26, 2006

QUICK, EASY and GOOD! I hate it when people totally change a recipe, but here I go....1/2 cup butter, 1/2 cup olive oil, 1/2 cup chicken stock (to make sure all the pasta got coated with sauce), SIX cloves of garlic (and should have used 2 more), juice from 1 whole lemon, a small shake of red pepper flakes and most of a bottle of capers (These are the key!!). This is a DELICIOUS base from which to jump! Thank you for such a good, quick and very satisfying recipe! My husband had 3rds!!!!!!!!!!!!!!!!!

Sep 25, 2005

I have made this recipe many times and think I have tweaked it to perfection. I cut the butter to 1/2 cup and add a 1/3 cup olive oil and 1/3 cup chicken broth. Double the lemon juice and add capers and some parmesan cheese at the end. Use angel hair pasta. This stuff is great.

Apr 30, 2006

Great easy recipe but giving it a 4 due to the changes I felt necessary. Made a few adaptations because of the fat content. Used 1/4 cup butter, 1/4 cup extra virgin olive oil, a touch of chicken broth and about 1/4 cup white wine. Using good quality EVOO and white wine make all the difference. Also, for flavouring added a few shakes of red chili pepper flakes, juice from a whole lemon, about double the asked for amount of parsley and 5 garlic cloves. Will definitely make again.

Jun 24, 2005

It was really good i liked....


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  • Calories
  • 701 kcal
  • 35%
  • Carbohydrates
  • 63 g
  • 20%
  • Cholesterol
  • 264 mg
  • 88%
  • Fat
  • 37.5 g
  • 58%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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