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My review
Shrimp Scampi with Linguini
janiceliv
"This recipe results in lots of garlicky shrimp with some white wine and lemon juice."
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Ingredients
45 m servings 707 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 707 calories; 29.7 g fat; 68.6 g carbohydrates; 33.3 g protein; 289 mg cholesterol; 652 mg sodium. Full nutrition
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Reviews
Read all reviews 6785 Ratings
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Most helpful positive review
2/27/2009
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 butte...
Most helpful critical review
2/19/2009
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,
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2/27/2009
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 butte...
12/31/2009
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 lemo...
2/19/2009
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,
5/4/2011
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 defin...
2/19/2009
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 sa...
4/23/2009
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 ad...
4/21/2010
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 turn...