Rating: 4.53 stars
152 Ratings
  • 5 star values: 97
  • 4 star values: 42
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0

A wonderfully easy and quick scampi recipe!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place the butter or margarine in 9x13 inch glass baking dish, and place in oven until butter melts.

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and transfer to a large serving bowl.

  • Stir the shrimp, garlic, and lemon juice into the melted butter. Return dish to oven. Bake for 3 minutes. Remove from the oven, and mix in parsley; continue baking until shrimp are opaque, about 2 minutes longer. Season with salt and pepper.

  • Spoon the shrimp and butter sauce over the linguini, and toss to coat the pasta. Serve immediately.

Nutrition Facts

701 calories; protein 30.4g; carbohydrates 63g; fat 37.5g; cholesterol 264.4mg; sodium 450.2mg. Full Nutrition
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Reviews (122)

Most helpful positive review

Rating: 5 stars
04/28/2004
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.... Read More
(58)

Most helpful critical review

Rating: 3 stars
01/24/2011
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. Read More
(2)
152 Ratings
  • 5 star values: 97
  • 4 star values: 42
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
12/11/2003
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! Read More
(61)
Rating: 5 stars
04/27/2004
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.... Read More
(58)
Rating: 5 stars
12/17/2003
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!! Read More
(43)
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Rating: 5 stars
03/26/2006
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!!!!!!!!!!!!!!!!! Read More
(36)
Rating: 5 stars
09/25/2005
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. Read More
(28)
Rating: 4 stars
04/30/2006
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. Read More
(15)
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Rating: 4 stars
05/05/2004
I gave this recipe 4 stars because it is a really good start. You have to add and subtract to make it really tangy and not greasy, which shrimp scampi should be. The 3/4 cup butter is way too much. I used 1/2 cup and the pasta could still stand to lose another 1/4 cup. My pasta was swimming in butter and I used 16 ounces of pasta rather than the 12 ounces listed in the recipe. I also added double the lemon juice and crushed red pepper flakes to give it some heat. I liked baking the shrimp, it added a nice flavor. I'll be making this often. Thanks! Read More
(11)
Rating: 4 stars
06/24/2005
It was really good i liked.... Read More
(8)
Rating: 5 stars
11/17/2004
This meets all three of my criteria - easy fast and delicious! Per other reviews I made some adjustments. I used 1/4 cup each of butter olive oil and white wime instead of 3/4 cup butter. Still the pasta was a little dry so I will increase the amounts a little bit next time. I also added some red pepper flakes extra garlic and some chopped up scallions. This is a keeper! Read More
(7)
Rating: 3 stars
01/24/2011
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. Read More
(2)