Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Linguine with Shrimp Scampi
- add review
- #35484
This classic Italian shrimp and pasta dish is perfect for everything from a romantic evening to a quick weeknight dinner.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
4 quarts water
1 tablespoon kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoon minced garlic
1 pound large shrimp, peeled and deveined
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoon table salt
1/3 cup chopped fresh parsley leaves
1/4 lemon, zested
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon crushed red pepper flakes
directions
Bring the water and kosher salt to a boil in a Dutch oven or 6 quart (or larger) pot. Add the linguine and cook for 7-10 minutes or until al dente.
Meanwhile, heat a large skillet over medium heat. Add the butter, olive oil, and garlic and cook the garlic for a minute or two, taking care not to let it burn.
Add the shrimp, salt, and pepper and cook, stirring, until the shrimp are pink, about 5 minutes.
Add the parsley, lemon zest, lemon slices, and crushed red pepper. Toss well to combine.
When the pasta is cooked, drain well and return to the pot. Stir in the shrimp mixture and toss well to coat the pasta in the sauce.
Serve the pasta immediately.
Recipe Source: Adapted from The Barefoot Contessa
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
see more pasta with shrimp recipes
reviews & comments
February 11, 2008
This is a fantastic recipe. I make this regularly! It's very easy and doesn't take long to make. I know it says that this recipe serves three but trust me, it makes a lot and I'd use this recipe to feed six.
November 20, 2007
This recipe has become one of my favorites and I make it every couple of weeks. It's so easy to prepare and the lemon isn't overwhelming. It actually gets rid of any shrimpy aftertaste. Love it, thanks for sharing!
Tell me to boil water first, not drizzle oil into already boiled water. I am new to cooking I need all valuable info...thx