Recipe by Shannon Cooper
"A wonderfully easy and quick scampi recipe!"
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1 (12 ounce) package
shrimp, peeled and deveined
chopped fresh parsley
salt and pepper to taste
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!
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.
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....
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!!
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!!!!!!!!!!!!!!!!!
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.
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.
It was really good i liked....
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine with Scampi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 337
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