Shrimp Scampi with Linguini Recipe -
Shrimp Scampi with Linguini Recipe
  • READY IN 45 mins

Shrimp Scampi with Linguini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. 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.
  2. 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.
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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 :)

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,

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!

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

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!

Mar 04, 2009

I made this recipe and it turned out fine!

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.

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.


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  • Calories
  • 707 kcal
  • 35%
  • Carbohydrates
  • 68.6 g
  • 22%
  • Cholesterol
  • 289 mg
  • 96%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 652 mg
  • 26%

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

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