Shrimp Scampi With Linguini

Shrimp Scampi With Linguine

2 oz linguine

1 tbls butter

1 tbls olive oil, plus more for drizzling

1/2 shallot, finely diced

½ tsp garlic, minced

Pinch red pepper flakes, optional

6 medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

2 tbls dry white wine

1 tsp lemon juice

1 tsp parsley leaves

1 tbls grated Parmesan cheese

Put a pot of water on the stove and bring to boil. Add a sprinkle of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook until the pasta is al dente, 6-8 minutes. Drain and set aside.

Meanwhile, in a large skillet, heat ½ tbls butter and ½ tbls olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add to the pan and cook until they have turned pink, 2-3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice, bring to a simmer. Add ½ tbls butter and ½ tbls oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Season with salt and pepper and toss to mix. Drizzle with olive oil, sprinkle Parmesan cheese over top and serve immediately.

1 serving, 550 calories

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8 Replies to “Shrimp Scampi With Linguini”

  1. Another fantastic looking recipe that seems like it will be really easy to make. I really love shrimp but my fiance not so much. I’m glad the measurements are for just one person in that  regard although I really don’t mind having leftovers for pasta dishes myself. Thanks a lot for this one and keep these awesome recipes coming.

    1. Thank you for your comment!  Since your fiance doesn’t care for shrimp, you could replace it with chicken or scallops.  You can easily double the recipe for two people (one with shrimp, one with chicken or scallops) or so you can have leftovers for lunch.  I am also a big fan of leftovers!

  2. Well that recipe looks great and if it tastes as good as it looks serve me dome up.  I love the site layout and it reads very well and is easy on the eye.  The pictures of the finished recipe look great and every detail is clear to see.

    The like button seems to be higher than the rest of the buttons and I see that the recipe is uncategorized which is easy to remedy, and maybe should be titled something else.  I am a passionate cook and I take things quite simply which I find is the best way to be.

    1. Thank you for your input.  I always appreciate the constructive views of others and will be looking into the issues you’ve mentioned!  In the meantime, I hope you enjoy the cookies.

  3. Looks like another awesome recipe! One thing I’m wondering about are the tomatoes (if the red balls in the picture are tomatoes). I noticed that the picture has tomatoes in them, but it’s not included in the recipe. If I were to add tomatoes, would you recommend putting them as a finishing touch, or cooking the tomatoes a little bit?

    1. Sorry, Kevin, my bad!  The tomatoes here are used as a garnish and are uncooked (but have not been refrigerated).  They would be great added to the dish itself while cooking or left out altogether.  That’s the beauty of making it yourself:  you have all the control!  

  4. What a delicious light lunch this would make Cynthia. I’ve often ordered this in a restaurant and wondered how to make it. The recipe seems simple enough and I could double the amounts to make it for two. I’m really going to enjoy this often and make it for my husband and family.

    Very yummy food.

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