Shrimp Scampi with Pasta
Shrimp scampi with pasta is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.
Shrimp scampi with pasta is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.
I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texture.Read More
I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texture.
loved it! Unfortunately, we ate it before I remembered to add a photo. I like my food a little spicy, so I added more red pepper and salt. Easy and delicious. Try it, you won't regret it!
This dish was very easy and extremely tasty!! I'm so happy to find such an awesome dish to add to my favorites. Since I don't carry fresh lemons...and I'm usually a spur of the moment cook...I substituted the fresh lemon and pepper dashes with a Lemon Pepper seasoning. It turned out great and added the lemon flavor. :D
Recommend holding back on lemon till last second. Reason? It is a fact known by all chefs...lemon will make shrimp a little bit tough when cooking the shrimps in it. I follow instructions to the T, but add the lemon to the sauce last minute...just before pulling the meal from the burner!
No sense messing with something that on its own is pretty darn good. It's not necessary to measure precisely, just use all ingredients to your heart's and eyes' content. A squeeze of this, a handful of that and a splash of this - use what looks good to you. And in my case, that meant more shrimp and less pasta because Hubs and I aren't spring chickens anymore and have to watch our calories and carbs. I served this with a simple green salad with a lemon vinaigrette. Awesome good dinner.
Excellent recipe. I made as written and did not add the pasta water, as some have suggested. I have no regrets in putting my trust in the author of the recipe. I will definitely be making again.
I made this last night for Valentine's after remembering a similar dish my husband and I had on vacation. I was really worried my husband wouldn't like it (he's picky about seafood dishes) but after one bite, he declared his approval and I squealed with delight. This dish is amazing (and SUPER simple!) I didn't have any shallots, but I used half a diced white onion and it was superb. I think I also used a bit more butter than what was called for, but hey. It's was Valentine's Day! I left out the wine (again, didn't have any) but now that my husband likes it, I plan to sneak it in there the next time I make it...and there will be a next time. The lemon makes it taste fresh and yummy and delicious. I would say I'm looking forward to the leftovers, but we ate the whole thing! I'm happy report that this will be making an appearance in our kitchen again and I'd love to try it with a combination of shrimp, lobster, and/or crab. I truly can't say enough about this recipe. It's great!
Very tasty, was a tad dry. I'd recommend adding 1/2 - 1 cup of the pasta water to keep it moist.
Made this tonight for my family for Valentines, it was great! It was easy! It was relatively quick! All pros in my book. I made this as written and thought it was terrific. Great choice for a weeknight meal or Lent and nice enough for a special occasion.
Made as directed but also added 1 cup pasta water to sauce as suggested by one reviewer. This was light, refreshing, delicious! Will definitely make again!
This is a delicious recipe. I substituted dried Tarragon for parsley and used garlic infused olive oil. Loved it! I make this when I have left over boiled shrimp from shrimp cocktail. I toss the cooked shrimp in for about 1 1/2 min. to heat.
Angel hair makes this dish decadent.
I've been making this recipe for at least 10 years and I love it. However, this is a Tyler Florence recipe. The ingredients and directions are exactly Tyler Florence's. Give credit where credit is due. Don't steal.
The Wine Kills It. luckily, I tried the sauce before pouring it on my pasta and shrimp. The shrimp was very good. Next time I'll omit the wine and reduce the lemon, and it'll be great!
Great recipe! Added parm/reg. cheese at the end. My husband has to have cheese on everything! Especially pasta. Also I substituted chicken broth for the white wine. Turned out great. Will make it again for sure!
We really liked this. I use Riesling bc it gives it a slightly sweet flavor. Used less pasta bc we are shrimp fans. And threw the shrimp in the back the wine/butter sauce for a minute to allow the flavors to have a quick affair (not long enough to marry) before throwing in with the pasta.
My kids beg me to make this weekly. It is super easy and I follow the directions exactly. I have found that using uncooked shrimp is better as the precooked shrimp does end up a bit rubbery (my kids don't care though).
I made this recipe exactly as written and it turned out great! No leftovers. Will be making again.
Excellent Recipe! My husband loves pasta dishes. I did make a couple of additions. I added extra garlic and also onions and peppers. I would have added spinach also if I'd had any. I love to add veggies where possible.
So simple, yet yummy!! I made some substitutions--I used chicken broth in place of the white wine and orzo instead of linguine. I really liked the orzo with it!! I also sprinkled it with a little parmesan and cracked black pepper to finish. This is a keeper!!
I enjoyed this easy Scampi. I was in Mexico and made it for my family there. I did make substitutions based on availability and Mexican tastes. Angel Hair was not available so I used regular spaghetti noodles, cilantro for parsley, diced onion for shallots, diced dried hot peppers for the red pepper flakes. and a few other minor changes. It was very tasty and enjoyed by the family. I was asked to include this with my other "gringo" meals I prepare. I will definitely make this again, at home and down Mexico way.
I liked this recipe very much (and so did my family) but I would have liked a little more specificity in the amount of lemon and the time to simmer the white wine and lemon juice.
Had this almost identical dish at a restraunt in Portland OR, a place along the Columbia River called "Salty's". However, just before it comes out of the sautee pan, they liberally sprinkle it with fresh parmesan, and then toss it a few times. It melts and clings to the ingredients, and is SO GOOD!! Try it, you will love it!
It was ok on the first day. Leftovers were awful; I had to throw the rest of it away. This had nothing to do with the shrimp. I think there was confusion on what a shallot consists of. Is it one bulb or one clove? Online investigation indicated that 1 shallot = 1 bulb. However, shallots vary quite a bit in size. As a result, my rendition turned out quite shallot -y. This recipe needs to indicate the amount of shallots in TBSP. I would be petrified to try it again without that information being included.
Hey guys, this was a great recipe although I did make some adjustments! The recipe on it's own was lacking some UMPH. So I added diced mushrooms to the shallots, threw in some spinach near the end and tossed everything with just a liiiiittle lemon zest as well as parmesan. I also saved about a half cup (or less) of pasta water and added it as I needed to. LASTLY- I cooked my shrimp at the very end in a separate pan with oil, butter, garlic and salt and then poured the garlicky goodness directly on the pasta for added flavour. Ain't no time for pictures when something so delicious awaits...
Made this dish tonight and it was perfect. Of course I had to add my own special touch to the dish. I added 2 organic sweet mini peppers (sliced) and sauteed with the shallots and garlic. Oh man!! It was perfection in a skillet!
Added more butter and garlic and since I made my shrimp from raw, boiled the shells for 30 mins to make a stock and used that to beef up the flavor. All in all a most excellent dish. Would never leave out fresh lemon and fresh parsley in this dish. It is what makes it taste fresh and gives it that zing..that and a pinch of red pepper flake if you like it spicy!
I made it the first time as written, but found it needed a bit more flavor. I started adding a few sliced mushrooms, and topping it with shredded parm and diced tomatoes before serving. Also, I now always use fresh basil instead of parsley. We love this dish so much this way!!
Served over angel hair pasta.Nice balance of garlic and seafood. I added grated parm before serving. 1 lemon= 2Tbsp juice
Not a review, really, but "scampi" is Italian for "large shrimp." The real name for this recipe in English is "Large shrimp with Garlic." (Scampi alla Griglia." ) (sp) I think the garlic should be increased to at least three cloves.
Very tasty! I used jumbo raw shrimp. My experience with already cooked shrimp is that there isn't nearly as much flavor when used in a recipe. I also added fresh mushrooms and shallots.
I will make it again. Next time I will add a bit more red pepper to spice it up slightly. I also used 2 lemons instead of one. The 16oz. of pasta was about double what I needed for 4 people.
Excellent dish. I added capers just because I like them. Otherwise followed the recipe.
We like our food spicy so I added more red pepper. Because it's just the two of us, I cut the ingredients in half except for the lemon, to keep that lemony zip. The first time I made it, I used a white wine that wasn't quite so dry and it does impact the taste a smidge. The 2nd time I made it, I still didn't have dry white wine, so I used dry vermouth which is a great dry white wine substitute and has a good shelf life. Other than that, made it just like the recipe and hubby has loved it both times.
I did save a cup of the pasta water to add and that worked well. The next time make it, I'm going to buy bigger shrimp.
Great recipe, easy to make...definitely a keeper!
I didn't have white wine, still delicious! This is a keeper. I would take the recommendation of another review next time and reserve a cup of pasta water to make a little smoother sauce. I added baby Bella mushrooms that needed to use and some capers. Yum!
The shrimp were delicious, but this is way too much pasta for a pound of shrimp. If I make it again, I will cook only 8 oz. of pasta.
W e love it. Used 8 oz of fresh mushrooms. This is a winner!
Sooo delicious! I added asparagus mixed in with it, it was wonderful.
Very good...simple and flavorful. Often recipes for me are a starting point, as I tend to modify them to suit my likes and dislikes, but other than adding two extra tablespoons of butter for deglazing the pan, I stuck pretty close to the printed recipe. Unfortunately our small town grocery was out of shallots, so I used sweet yellow onion and it worked just fine. Next time I might add mushrooms, diced red bell pepper, and/or maybe some chopped spinach at the end with the parsley, but honestly this dish stands on its own. My husband and I made this together for Valentine's Day dinner, and served it with roasted fresh asparagus.
Amazing! I used a cup of pasta water instead of the white wine, and added a dash of cooking cream and some parmesan cheese. It turned out great. Definitely will make this again!
Made this tonight and my family and i loved it. Perfect om a hot day after work. A suggestion was made in a review to save a cup of the pasta water to add to the liquid before you toss everything in...good suggestion!!! We did it and she was right.
This recipe was very bland. No flavor at all. Also, too much pasta. Half a box would have been ok. Had to make this edible at the end by throwing in additional ingredients and seasonings. Disappointed.
This recipie is so quick and simple it saved me a lot of time in the kitchen. Cooking with a 5 month old and a boyfriend that works 13 hr days makes it difficult to time things right. I loved this the only thing I would do differently is more garlic (this is a garlic loving household) and less olive oil.
Made this as a special meal for my grandson, who loves shrimp. He said, "It was yummy." My daughter suggested, when I said I thought it needed more lemon that maybe adding some lemon zest would punch up the lemon flavour. We will try that next time.
Turned out well — uses angel hair instead of recommended pasta.
I just finished this dish and I wouldn't change a THING! Shrimp are perfectly tender, sauce is the perfect meld of lemon, white wine, garlic and shallots, and finished with the addition of butter and EVOO for smoothness; FANTASTIC! I will be making my this my go-to Scampi recipe! It would be equally delicious with Scsllops! Thanks for sharing
Simple , quick, and delicious. I did add a little Swiss Cheese because I was worried it might be too bland? It was awesome with the added cheese. May try it without the extra cheese next time though.
This was sooo delicious and easy to make. Added to my regular rotation of shrimp recipes. YUM!
Very nice. I added some pasta water at the end. We used asparagus and Gruyere ravioli vs angel hair pasta.
Was very easy and quick to make. Taste great
I followwd the recipe and it was very easy to make.
This dish came out very well! Wish I would have taken a photo. It wasn’t dry for me at all... when I cooked the shrimp it ended up making a gravy which added to the sauce at the end. Also one tip would be to use 3/4 of a bunch of fresh parsely. I like the green effect it gives and you have to use a lot of it to do so. So if you want that look of greens in your pasta, use a lot of parsley and it tastes really good as well. Also I seasoned my shrimp with garlic salt which added to the flavoring.
Excellent! will make it again. Don't get in the way of the shrimp use more garlic!
I do this exactly as stated but omit the shallots n adda a bit more garlic. we love garlic and this recipe! Always a hit!
Great recipe. This is my go to recipe whenever I want to make shrimp scampi. I add a little more liquids so it can have more sauce. I also added more seasonings to taste including garlic salt.
Pretty good recipe. Feels like it's missing something. I'll make it again but probably will tweak it a bit.
The only thing I did different was use scallions instead of shallots and I added a dash (or two) of cayenne pepper. This was so fast, easy and yummy!
This recipe was easy and quick to make. We loved the flavors and will make again and again. We prepared as written except we used spinach linguini and also added artichokes. Next time we will add half the pasta as we are only serving two. It was a little dry with 16 oz.
Delicious as is..... also a great base for adding your other favourites such as mushrooms, roasted red peppers, asparagus.
I took the advice from other reviews and added some of the pasta water at the end with the wine to make it nice and moist. Came out perfect!
LOVE this! Made it a bunch of times and it always comes out great regardless of what we use. Very similar to our favorite authentic restaurant. Added some sautéed mushrooms and used leeks... sometimes we leave out the shrimp and just use bell peppers and mushrooms. Always, always good!
The shrimp tasted wonderful, but the sauce was a little too little to sustain all of the pasta. Like other posters said it was a little dry. If I make it again, I'll double the sauce.
Love it and he loved it .. really easy to follow. Turned out great.
My husband said it was the best shrimp scampi he's ever had!
This delicious dish was very easy to make. I added an extra 1/4 cup of white wine instead of the lemon juice, which I think gave it a richer, winter flavor.
This recipe was disappointing. There was not enough sauce for the pasta. It left the noodles dry. The dish as a whole cooled off too quickly leaving us with dry, cold noodles. I will look for a different recipe with a creamy, thicker sauce.
Excellent eating and very easy to make. I followed the recipe exactly and it came our perfectly. Be sure to drizzle olive oil before serving.
This was really good. I made it without the red pepper flakes, since my daughter will not eat anything with red-pepper flakes. It is pretty easy to make. I added a couple of extra cloves of garlic.
Really not too difficult to make. Tasty and a nice change from midwestern meat and potatoes...
The only thing I changed was using half the pasta. This dish was flavorful and super quick and easy.
Just signed up to site, this is the best recipie I have found, added a box of frozen broccoli, steamed first, and garnished with fresh chopped tomatoes, making pulled pork with rootbeer in crock pot for dinner tomorrow night, thanks so much, glad I found allrecipies.com -BIZKIT
Awesome recipe!!! No carbs for us in the evening so we substituted the Linguine withe shredded squash.
I have made this recipe several times and have even served it to company. Everyone loves it and asks for the recipe. The first time I made it I didn’t do any prep work before I started. I realized that is needed. Now I do all the prep, chopping, grating, mincing, juicing, etc before I start cooking. That works best for me. I have use frozen cooked shrimp because I always have that on hand. Just cook them enough to heat them. A minute or 2 stirring the whole time so the sauce covers the shrimp. This is a very easy recipe and the taste is AMAZING
This was just okay for us. I made it exactly as written but did add the one cup of pasta water as suggested by others who gave this recipe higher reviews. I felt this dish did not have enough depth of flavor; all we really tasted was lemon. I'd probably up the garlic, decrease the lemon and reduce the sauce more if I bothered to make it again. Personally I like Ina Garten's recipe much better so I'll probably stick to that in the future.
Very tasty and quite easy to make. It was a hit!!
I made it last night. I have had this recipe for some time from another cooking site. It is quick, easy and pleasant. I am very puzzled by the name 'shrimp scampi'. This word in the English language means giant prawns. So the title of the recipe is prawns prawns.. Strange!
Very good! It seemed a bit simple at first, but we followed the directions and added a few extras, a dash of celery salt and Lawry's Garlic salt and it was fantastic. My 7 year old who typically takes ages to eat his dinner, gobbled this all up in minutes and had seconds! That's saying volumes.
Used green onions in place of shallots. It came out great and I will use recipe again.
Light, fresh, and flavourful. Will make again
Great simple recipe !! I did change it a bit ! I put some capers and spice it up with red curry paste :) amazinggggg
The family loved this recipe! My only regret is not making more of it for leftovers. I followed the recipe with my only exception being I used onions not shallots.
Super easy recipe. I followed the directions on everything except I didn't use linguine because all I had was spaghetti pasta but it still came out perfect. This was my first time making a pasta dish without any actual sauce. I have never eaten a dish without any Alfredo, Mariana or pesto sauce but using butter, lemon juice and wine was the perfect combination. This dish is super easy and clear, and it doesn't take a long time either. My husband and I loved this dish and I look forward to making it again.
Sautéed some portabellos with the garlic and shallots, it was delicious!
Pretty much followed the recipe added a few grape tomatoes sliced in half for color. I rate it as pretty much just an average dish.
I used angel hair instead of linguine, but otherwise followed the recipe. It was very good!
Great, simple recipe. Thank you to all for posting your creations! I use these as a "jumping-off" point and add/adjust accordingly. Made this dish tonight and it was superb. Added asparagus, red/yellow peppers. Thanks for posting!
Maybe I need fresh parsley but I need a little more flavor to it and it would have been perfect.
No changes except for a tiny bit more garlic. If the only sound is that of my DH making appreciative noises...aaaand he just went back for seconds.... Yeah, it's a keeper.
I made it with sauté chicken instead of shrimp. It was delicious and will definitely make it again.
Very subtle flavor, will top w/ grated Parmesan next time, maybe add more garlic. Didn't have parsley so didn't look as. nice.
I followed the recipe and it turned out well . I added more salt afterwards for my liking . Overall it’s a simple and great recipe.
Delicious. I added some imitation crab meat.
I wish you would list the Nutrition Facts.i would like to try some of these Receipes but not knowing the Facts I can't.
Love this but I serve with topping off with parsley and parmesan cheese!!! yum....thanks!
It was great!!!
This was very good. Although for a pound of linguine I would add more shrimp. I also used Paul Prudhommes Seafood Magic on the shrimp versus salt. It added a nice flavor. You can be generous with it.