"I've been buying a well known frozen dinner bag that's absolutely fantastic, but rather expensive. So I checked the ingredients, searched scampi recipes online, and decided to create my own by adding, subtracting, and tweaking all of them. This is my first!!" — misteme
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1 (16 ounce) package
1 1/2 tablespoons
chopped red bell pepper
chopped yellow bell pepper
large shrimp - peeled, deveined, and tails removed
dry white wine (such as Chardonnay)
1 1/2 teaspoons
crushed red pepper flakes, or to taste
chopped fresh parsley
I have been searching for this receipe for a long time . I would only make one suggestion. I added bay scallops. This made one fantastic meal. it will certainly go in my first choices cookbook. Thanks, mudrogr
Mine didn't turn out with much flavor.
This is a recipe I could eat at least once a week. I love shrimp, especially lemony garlicy shrimp! I do think the red pepper flakes it calls for was a little much so I halved it to 3/4 teaspoon and that was perfect. I did NOT add the pasta water. I thought the pasta water would dilute all the other favors and I'm glad I didn't add it. I was really able to taste the lemon, garlic, wine and butter with each bite. I may add a little more garlic and some lemon zest the next time I make this and see how that goes. Oh and I cut the red and yellow peppers with a tiny heart cookie cutter just for some fun.
WONDERFUL, WONDERFUL, WONDERFUL! We had this tonight for the first time and it definintly replaces my old scampi recipe! Followed the directions exactly, topped with some fresh shredded parm/romano and served with warm bread. Can't wait to have it again.
Thanks so much for sharing, misterme. This recipe was delicious, and so easy! I did a few tweaks: I didn't have heavy cream, so I substituted greek yogurt. Delicious. I was also out of red pepper flakes, so I too a few whole dried red peppers, and added them to the roux when the pasta was absorbing the liquid. They added just the right amount of pazazz. I took them out when I served, of course. I dusted the dinner with a little Parmesian, which is a no-brainer. But after dinner, I thought it would be a good touch to drizzle on a little lime juice, just before serving. Sliced black olives seem to make sense to me, too.
this was soo good. I used frozen shrimp and instead of clam juice I used chicken broth. I will add this to my regular recipe list!
We loved this recipe. Omitted the red and yellow peppers...I like but my husband doesn't. He thought it was a bit spicy and I even cut down on the red pepper. I thought the amount of red pepper was fine. If you have someone in your family that is a spicy wimp, might want to cut down on red pepper.
I ended up tweaking it a bit based on another recipe I'd seen and it turned out perfect! Added 1/4 to 1/2 tsp. of saffon, just 1/2 tsp. red pepper, one tsp. lemonjuice and 2 green onions. It won rave reviews from my book club and had the perfect amount of kick!!
* Percent Daily Values are based on a 2,000 calorie diet.
Scrumptious Shrimp Scampi Linguine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 176
Make elegant but easy garlic shrimp in a white wine and butter sauce.
This classic shrimp dish features a garlicky, addictive sauce.
Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.