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My review
Garlic Shrimp Linguine
STACEYO
"A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests."
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Ingredients
30 m servings 287 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
- Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
- Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
Footnotes
- Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 5 ounces of baby spinach to it. If you want to add more greens to this dish, add the spinach after you start cooking the shrimp. Then remove the pan from the heat so the spinach wilts and the shrimp don't overcook.
Nutrition Facts
Per Serving: 287 calories; 4.9 g fat; 42.3 g carbohydrates; 17.6 g protein; 77 mg cholesterol; 126 mg sodium. Full nutrition
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Reviews
Read all reviews 641831 Ratings
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Most helpful positive review
8/7/2003
I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1...
Most helpful critical review
9/5/2001
There isn't nearly enough sauce for the amount of pasta cooked (1lb?!!) I'm going to cut the pasta in half and double up on the sauce next time. Otherwise it tasted okay, but my husband compla...
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8/7/2003
I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1...
10/19/2006
Very bland unless you add 4 TBS butter, 1/4 cup wine, 4 cloves garlic, 1-2 TBS lemon juice and do NOT put the cheese in as you are making the sauce (I added about 1/4 cup cheese). Toss it with t...
5/28/2003
I tried this recipe tonight for dinner. EVERYONE LOVED IT! I did what others suggested and increased the sauce ingredients. (sauce ingredients x6)and 1 1/2 lbs. of linguine. Only complaint was t...
3/27/2007
This recipe was absolutely wonderful. I also doubled the ingredients to make more sauce. But WOW, my shrimp were very flavourful and lovely. I used 6 cloves of garlic as well. I would suggest t...
1/9/2003
Love Red Lobster?? This is better than anything I've ever had at Red Lobster!! My husband took one bite and said, "Have you tasted this yet?" I told him no, and kind of looked at him, he e...
5/29/2003
I've used these ingredients for MANY years for my own scampi & have saved A LOT of $ NOT ordering it in restaurants, and mine's better! I also add chopped fresh tomatoes to mine and prefer asia...
11/18/2007
Yum, Yum, Yummy! This recipe is a keeper. The only reason that it did not get five stars is because I had to tweak the sauce, but that was easy to do. I liked it and so did my husband. Served ...
2/8/2006
This was a bit dry. After seeing how dry it would be, I made an extra batch of sauce. I quadrupled (4X) the butter, wine, and parmesan. I only doubled the garlic. Make sure that the wine is a...