Rating: 4.63 stars
117 Ratings
  • 5 star values: 83
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

I've been buying a well known frozen dinner bag that's absolutely fantastic, but rather expensive. So I checked the ingredients, searched scampi recipes online, and decided to create my own by adding, subtracting, and tweaking all of them. This is my first!!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.

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  • Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.

  • Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

Nutrition Facts

573 calories; protein 38.1g; carbohydrates 58g; fat 19.6g; cholesterol 283.2mg; sodium 672.5mg. Full Nutrition
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Reviews (79)

Most helpful positive review

Rating: 5 stars
06/15/2010
I have been searching for this receipe for a long time . I would only make one suggestion. I added bay scallops. This made one fantastic meal. it will certainly go in my first choices cookbook. Thanks, mudrogr Read More
(59)

Most helpful critical review

Rating: 2 stars
06/04/2011
Mine didn't turn out with much flavor. Read More
(8)
117 Ratings
  • 5 star values: 83
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/15/2010
I have been searching for this receipe for a long time . I would only make one suggestion. I added bay scallops. This made one fantastic meal. it will certainly go in my first choices cookbook. Thanks, mudrogr Read More
(59)
Rating: 5 stars
02/14/2011
This is a recipe I could eat at least once a week. I love shrimp, especially lemony garlicy shrimp! I do think the red pepper flakes it calls for was a little much so I halved it to 3/4 teaspoon and that was perfect. I did NOT add the pasta water. I thought the pasta water would dilute all the other favors and I'm glad I didn't add it. I was really able to taste the lemon, garlic, wine and butter with each bite. I may add a little more garlic and some lemon zest the next time I make this and see how that goes. Oh and I cut the red and yellow peppers with a tiny heart cookie cutter just for some fun. Read More
(47)
Rating: 5 stars
07/26/2010
WONDERFUL, WONDERFUL, WONDERFUL! We had this tonight for the first time and it definintly replaces my old scampi recipe! Followed the directions exactly, topped with some fresh shredded parm/romano and served with warm bread. Can't wait to have it again. Read More
(38)
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Rating: 5 stars
09/20/2010
Thanks so much for sharing misterme. This recipe was delicious and so easy! I did a few tweaks: I didn't have heavy cream so I substituted greek yogurt. Delicious. I was also out of red pepper flakes so I too a few whole dried red peppers and added them to the roux when the pasta was absorbing the liquid. They added just the right amount of pazazz. I took them out when I served of course. I dusted the dinner with a little Parmesian which is a no-brainer. But after dinner I thought it would be a good touch to drizzle on a little lime juice just before serving. Sliced black olives seem to make sense to me too. Read More
(18)
Rating: 5 stars
02/07/2011
this was soo good. I used frozen shrimp and instead of clam juice I used chicken broth. I will add this to my regular recipe list! Read More
(15)
Rating: 5 stars
08/12/2010
We loved this recipe. Omitted the red and yellow peppers...I like but my husband doesn't. He thought it was a bit spicy and I even cut down on the red pepper. I thought the amount of red pepper was fine. If you have someone in your family that is a spicy wimp might want to cut down on red pepper. Read More
(14)
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Rating: 5 stars
01/25/2011
I made this nearly exactly as instructed except I used pre-cooked shrimp and threw those in later. Also, because I had to open a can of clams for the juice, I went ahead and put in the claim pieces. This turned out wonderfully...great flavor! Thanks, I'll be making this again!! Read More
(14)
Rating: 5 stars
02/03/2011
I ended up tweaking it a bit based on another recipe I'd seen and it turned out perfect! Added 1/4 to 1/2 tsp. of saffon, just 1/2 tsp. red pepper, one tsp. lemonjuice and 2 green onions. It won rave reviews from my book club and had the perfect amount of kick!! Read More
(13)
Rating: 5 stars
01/12/2011
i often find shrimp scampi to be bland. this was anything but bland. very tasty. i didn't have clam juice so used a littel chicken broth instead didn't have yellow pepper so used red pepper and some yellow onion. delicious! Read More
(10)
Rating: 2 stars
06/04/2011
Mine didn't turn out with much flavor. Read More
(8)