Linguine with Shrimp Scampi
This linguine with shrimp scampi is a delicious 30-minute meal perfect for a hectic weeknight. The flavors are simple and tasty!
This was the birthday menu. I requested the food, supplied my husband with the recipe and he made them.
I have had the Linguini with Shrimp Scampi recipe for a while now and I am kicking myself for not trying it earlier.
It is so, so delicious and I think has gained a spot as my new birthday meal request (although I hope I eat it more than once a year).
And the steamed asparagus was to die for.
I helped my husband with this and kind of threw it together at the last minute, but it was too good not to share.
What to Serve With This
- Fresh fruit or green salad
- Steamed broccoli or other vegetable
- Simple Buttermilk Drop Biscuits
Linguine with Shrimp Scampi
Ingredients
- Canola/vegetable oil
- Salt
- 6 tablespoons butter
- 5 tablespoons olive oil
- 9 cloves garlic, minced
- 1 pounds large shrimp, peeled and deveined
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons salt
- ⅓ cup chopped parsley
- Grated zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- ½ lemon, thinly sliced into rounds
- ¼ teaspoon red pepper flakes
- 12 ounces linguine
Instructions
- Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes.
- Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat.
- Add the garlic. Sautè for 1 minute. Don’t burn the garlic. Add the shrimp, salt and pepper and sautè just until shrimp turns pink, five minutes.
- Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.
Notes
Shrimp: I used easy peel frozen shrimp already deveined. They were delicious and a little cheaper than using “fresh” shrimp (plus I am inland so far “fresh” seafood doesn’t really exist).
Original Recipe: the original recipe calls for a bit more fresh lemon juice but I wanted the buttery garlic flavors to come out more so I cut down the fresh lemon juice and was glad I did. But if you like a strong lemon zing, add the full 1/2 cup. Also, the lemon slices kind of got in the way of the dish, in my opinion, so although they add an elegant touch, I think I will eliminate them next time.
Serving: 1 Serving, Calories: 721kcal, Carbohydrates: 70g, Protein: 28g, Fat: 37g, Saturated Fat: 14g, Cholesterol: 188mg, Sodium: 1676mg, Fiber: 4g, Sugar: 3g
Recommended Products
Recipe Source: from the Barefoot Contessa
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Thanks Mel for another fantastic recipe. I have made the shrimp scampi several times with rave reviews. My mother always tells me it is better than a restaurant,
Very easy to make and recipe comes together quickly.
Just wanted to say that this is THE BEST dish! Shrimp scampi pasta is one of my absolute favorites that I always order if on the menu when we eat out. This is as good, if not better, than any I’ve ever had in a restaurant. I make this recipe regularly. So easy and so, so flavorful! I also made this at Christmas for my sister (who can’t eat red meat or pork) minus the pasta and she said they were the best shrimp she’s ever eaten. Thanks for a fantastic go-to recipe!
P.S. I love using the already peeled and deveined frozen raw shrimp from Costco. They are excellent!
Thanks, Stephanie – glad you love this one!
Guess what’s for supper tonight? Yep this recipe. With round beef being $5.39 a pounds I saw this shrimp which was much cheaper although on sale and bough shrimp.
Delicious! I always cut the salt down in every recipe that I make, so this came out perfect for me. We def enjoyed. Thank you Mel!
Yum!!! I didn’t even have the lemon zest (only had frozen fresh-squeezed Lemon juice) and it was fantastic! Thanks, Mel!
This is a delicious recipe! I also reduced the lemon juice, added a little clam broth, and a tiny splash of cream, just so my “saucy” husband saw the sauce on his noodles…Plus it made it soooo smooth and creamy. Thanks once again!
Danielle – this is always my birthday dinner request, too! I’m so glad that your husband enjoys it as well. Thanks for letting me know! (And I hear you on taking kids to a restaurant…so.not.worth.it.)
I’ve made this a couple of times, and my husband requested it for his birthday last night. I mean requested this instead of going out!
I love that it is so yummy, so fancy looking and so fast! It tastes better than anything we could find in our teeny-weeny town, and taking four kids to a restaurant isn’t that appealing anyway.
Mmmm, I also use the Barefoot Contessa recipe for Shrimp Scampi and I love it.
Is this supposed to be 1 teaspoon of salt instead of 1 tablespoon??? It was WAY salty, but if not for the salt – DELICIOUS!
I had to laugh, because I always buy frozen shrimp. Once I bought “fresh” shrimp, and it was NOT GOOD!! I’m pretty sure the stores around here just thaw out the shrimp to make it look fresh!This meal sounds amazing!!
I’ve tagged you! Check out my blog for details! =)
Wow–what a sweet hubby to make your b-day dinner. I have a couple of Barefoot Contessa cookbooks–I love them! Her recipes are delish! I agree about the cutting back the lemon juice and leaving the slices out! That never made sense to me!
Britany – I feel terrible about this because it IS a typo. I’m so sorry! It is actually only 1 1/2 teaspoons salt. I’ll edit the recipe – thanks for letting me know.