Shrimp Scampi with Linguini

Name: Shrimp Scampi with Linguini
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package linguine; ¼ cup olive oil; ¼ cup butter; 6 cloves garlic, minced; 1 pound peeled and deveined medium shrimp; ¾ cup white wine; ½ cup lemon juice; ¼ teaspoon crushed red pepper; 1 tablespoon chopped fresh basil; ½ teaspoon salt; ½ pint grape tomatoes, halved; 2 tablespoons grated Pecorino Romano cheese; 1 tablespoon chopped fresh parsley

Rating: 4.38 stars

104 Ratings
79 Reviews
17 Photos

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

By janiceliv

Gallery

Recipe Summary

prep:

25 mins

cook:

20 mins

total:

45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

707 calories; protein 33.3g; carbohydrates 68.6g; fat 29.7g; cholesterol 288.7mg; sodium 652mg. Full Nutrition

Reviews (79)

Most helpful positive review

Le Chef de Fish

02/27/2009

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 :) Read More

Helpful

(53)

Most helpful critical review

pattiann

02/19/2009

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, Read More

Helpful

(33)

104 Ratings

5 star values: 61
4 star values: 28
3 star values: 10
2 star values: 4
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Le Chef de Fish

02/27/2009

Helpful

(53)

Carla

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 lemon juice to 2 Tbsps as suggested in other reviews. The rest of the recipe I kept the same. The flavor was great! Read More

Helpful

(41)

pattiann

02/19/2009

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, Read More

Helpful

(33)

Lucy

05/05/2011

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! Read More

Helpful

(10)

Evilchicken

02/20/2009

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 Read More

Helpful

(10)

Penny

03/04/2009

I made this recipe and it turned out fine! Read More

Helpful

(9)

HENNIGB

04/23/2009

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. Read More

Helpful

(8)

jonclayson

04/22/2010

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. Read More

Helpful

(7)

janine48

03/10/2011

this was the best!!! loved it will e a regular on my menu. (didnt have any linguine so i used smart pasta yummmmmmmmmm Read More

Helpful

(6)

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All Reviews for Shrimp Scampi with Linguini

- of Reviews

Shrimp Scampi with Linguini

Servings Per Recipe: 4
Calories: 707.1

% Daily Value *

protein: 67 %

carbohydrates: 22 %

dietary fiber: 20 %

sugars:

fat: 46 %

saturated fat: 52 %

cholesterol: 96 %

vitamin a iu: 20 %

niacin equivalents: 106 %

vitamin b6: 22 %

vitamin c: 43 %

folate: 53 %

calcium: 11 %

iron: 39 %

magnesium: 34 %

potassium: 15 %

sodium: 26 %

thiamin: 84 %

calories from fat:

*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.