Recipe by JustJen
"Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling."
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1 (16 ounce) package
extra-virgin olive oil
shallots, finely diced
red pepper flakes
shrimp, peeled and deveined
kosher salt and freshly ground pepper
dry white wine
finely chopped fresh parsley leaves
extra-virgin olive oil, or to taste
I made this dish tonight, although it's essentially Tyler Florence's Shrimp Scampi with Linguini, nearly word for word. Regardless, it turned out awesome. I had some mushrooms I was looking to use and saute'd them with the shallots and garlic.
One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texter. Hint, you can find a video of this being made on the FoodNetwork website.
Overall a great recipe!
This was just okay for us. I made it exactly as written but did add the one cup of pasta water as suggested by others who gave this recipe higher reviews. I felt this dish did not have enough depth of flavor; all we really tasted was lemon. I'd probably up the garlic, decrease the lemon and reduce the sauce more if I bothered to make it again. Personally I like Ina Garten's recipe much better so I'll probably stick to that in the future.
loved it! Unfortunately, we ate it before I remembered to add a photo. I like my food a little spicy, so I added more red pepper and salt. Easy and delicious. Try it, you won't regret it!
This dish was very easy and extremely tasty!! I'm so happy to find such an awesome dish to add to my favorites.
Since I don't carry fresh lemons...and I'm usually a spur of the moment cook...I substituted the fresh lemon and pepper dashes with a Lemon Pepper seasoning. It turned out great and added the lemon flavor. :D
Made as directed but also added 1 cup pasta water to sauce as suggested by one reviewer. This was light, refreshing, delicious! Will definitely make again!
I made this last night for Valentine's after remembering a similar dish my husband and I had on vacation. I was really worried my husband wouldn't like it (he's picky about seafood dishes) but after one bite, he declared his approval and I squealed with delight. This dish is amazing (and SUPER simple!) I didn't have any shallots, but I used half a diced white onion and it was superb. I think I also used a bit more butter than what was called for, but hey. It's was Valentine's Day! I left out the wine (again, didn't have any) but now that my husband likes it, I plan to sneak it in there the next time I make it...and there will be a next time. The lemon makes it taste fresh and yummy and delicious. I would say I'm looking forward to the leftovers, but we ate the whole thing! I'm happy report that this will be making an appearance in our kitchen again and I'd love to try it with a combination of shrimp, lobster, and/or crab. I truly can't say enough about this recipe. It's great!
Made this tonight for my family for Valentines, it was great! It was easy! It was relatively quick! All pros in my book. I made this as written and thought it was terrific. Great choice for a weeknight meal or Lent and nice enough for a special occasion.
Excellent recipe. I made as written and did not add the pasta water, as some have suggested. I have no regrets in putting my trust in the author of the recipe. I will definitely be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Scampi with Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 175
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