READY IN 45 mins

Shrimp Scampi with Linguini

Read Reviews (38)

"This recipe results in lots of garlicky shrimp with some white wine and lemon juice." — janiceliv

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.

Kitchen-Friendly View

PREP 25 mins
COOK 20 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 27, 2009

I used this recipe simply as a base for when I made it. The shrimps should be pulled straight out of the freezer, and fried right in butter and olive oil (put the oil in first then add the butter so the butter doesn't burn) until the shrimps are pink (you don't need to boil them at all, and this way they'll taste and look better anyway). Then instead of linguini use angel hair pasta and it'll go a lot better with the shrimp. Just make sure you remove the shrimp shells. I forgot to do this and my date had to pick them off individually before she ate them :)

—Le Chef de Fish

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Most Helpful Critical Review

Feb 19, 2009

I made no changes to the recipe. My husband and I both thought it was too lemony. If I make it again, I would only use a tablespoon of lemon juice,

—pattiann

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46 Ratings

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Dec 31, 2009

We served this on Christmas Eve and everyone loved it. I made a few changes. I used 2 Lbs. of Shrimp (the frozen precooked kind and it was fine), increased the wine to 1 C and reduced the lemon juice to 2 Tbsps as suggested in other reviews. The rest of the recipe I kept the same. The flavor was great!

—Carla

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Mar 04, 2009

I made this recipe and it turned out fine!

—Penny

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Feb 20, 2009

This recipe was delicious but I made extensive changes. First off, I reduced the amount of shrimp by about 3/4. Then I removed the shrimp after cooking them so they didn't overcook. Then I sauteed artichoke hearts, sliced caper berries, capers, and finely minced green peppercorns in the pan. Then I added zucchini. Finally seared the tomatoes and then th

—Evilchicken

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Apr 22, 2010

Delicious! I used frozen pre-cooked shrimp and reduced the cooking time, increased the amount of garlic and reduced the amount of linguini. I also eliminated the red pepper (too hot). It turned out as a very succesful dinner.

—jonclayson

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Apr 23, 2009

Excellent! A couple recommended changes: 1) Go easy on the pasta. 1lb is too much. Try 3/4lb. 2) I love this with scallops! Be sure to start the scallops in the butter/oil a little before you add the shirmp. The scallops take longer to cook than shrimp.

—HENNIGB

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May 05, 2011

This recipe is out of this world!!!! It is sooo good that its ridiculous. The only changes I made was to use only 1/2 cup of white wine and 1/4 cup of lemon juice..and seasoned to taste. I definitely will be making this again, and again. Just AWESOME!

—Lucy

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Nutrition

Calories
706 kcal
35%

Carbohydrates
68.4 g
22%

Cholesterol
289 mg
96%

Fat
29.7 g
46%

Fiber
5.1 g
20%

Protein
33.3 g
67%

Sodium
651 mg
26%

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

Nutritional Information

Shrimp Scampi with Linguini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 706
Calories from Fat: 267

% Daily Value *
Total Fat 29.7g 46 %
Saturated Fat 10.4g 52 %
Cholesterol 289mg 96 %
Sodium 651mg 26 %
Potassium 555mg 16 %
Total Carbohydrates 68.4g 22 %
Dietary Fiber 5.1g 20 %
Protein 33.3g 67 %
** Sugars 2.3g
Vitamin A 22 %
Vitamin C 39 %
Calcium 14 %
Iron 70 %
Thiamin 86 %
Niacin 106 %
Vitamin B6 22 %
Magnesium 34 %
Folate 119 %

* 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.