Shrimp Scampi Linguine

Serving Size: 10 servings

If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad and garlic bread for a complete meal.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40

Recipe Serving Size10 servings

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

Ingredients

For the pasta:

1 tablespoon Kosher salt divided
1 1/2 pound dry linguine cooked according to package directions

For the scampi:

3 pound raw shrimp U26-35 large, peeled and deveined
2 teaspoon Kosher salt
8 tablespoon butter
6 tablespoon extra virgin olive oil
4 clove garlic
½ teaspoon freshly ground black pepper
1/2 cup Italian parsley finely chopped
½ cup fresh lemon juice
1 teaspoon lemon zest taken from lemon before juicing
1 teaspoon crushed red pepper optional

Instructions

Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

Reheating Instructions

Heat in microwave on medium power until heated through.

Nutrition