-
-
My review
Scrumptious Shrimp Scampi Linguine
misteme
"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!!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 573 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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
Per Serving: 573 calories; 19.6 g fat; 58 g carbohydrates; 38.1 g protein; 283 mg cholesterol; 673 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6274 Ratings
-
-
-
-
-
Most helpful positive review
6/14/2010
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. ...
Most helpful
Most positive
Least positive
Newest
6/14/2010
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. ...
2/11/2011
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...
7/24/2010
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/rom...
9/18/2010
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 ...
2/5/2011
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!
8/12/2010
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 peppe...
1/24/2011
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 pi...
2/3/2011
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...