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Shrimp Scampi with Pasta

Shrimp Scampi with Pasta


"Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling."
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40 m servings 511 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
  2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
  3. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 238
  1. 302 Ratings

Most helpful positive review

I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup ...

Most helpful critical review

Very tasty, was a tad dry. I'd recommend adding 1/2 - 1 cup of the pasta water to keep it moist.

Most helpful
Most positive
Least positive

I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup ...

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...

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 ...

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 ...

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 ...

No sense messing with something that on its own is pretty darn good. It's not necessary to measure precisely, just use all ingredients to your heart's and eyes' content. A squeeze of this, a ...

This is a delicious recipe. I substituted dried Tarragon for parsley and used garlic infused olive oil. Loved it! I make this when I have left over boiled shrimp from shrimp cocktail. I toss the...

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!

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