Shrimp Scampi with Linguini

Shrimp Scampi with Linguini

This is one of my favorite recipes.  I first made it during my senior year of college and have made it dozens of times since then.  I found the recipe after watching Tyler Florence make it on the Food Network channel on TV.  It is a simple shrimp and pasta dish, but it looks and tastes like it came from a nice restaurant.  It only requires a few ingredients, and it’s super easy to make.  In the time it takes to boil the water and cook the pasta, it is practically ready!  I like to purchase shrimp that is already deveined and peeled (usually it still has the tail on though).  Most of the time I buy frozen shrimp (Costco is a good place to purchase it) and then all you have to do is stick it in a bowl of water to thaw, pinch the tails off, and the shrimp is ready to be cooked.  This recipe is really good served alongside some garlic bread and steamed vegetables.  I hope you like this recipe as much as Eric and I do!!

Recipe from: Tyler Florence, The Food Network

Shrimp Scampi with Linguini

(print recipe)


  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine
  • Juice of 1 lemon
  • ¼ cup finely chopped parsley leaves


  1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Cook the pasta according to the package directions. Drain the pasta.
  2. Meanwhile, in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  3. Season the shrimp with salt and pepper; then add them to the pan and cook until they have turned pink, about 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
  4. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a little bit more olive oil and serve immediately.

Serves: 4-6

2 Responses to “Shrimp Scampi with Linguini”

  1. 1 Anonymous August 12, 2011 at 2:10 PM

    my son and I just make it together, used more garlic, like 6 cloves and added a little grated romano cheese as a topping, it was delish!

  1. 1 Top 20 Recipes of 2010 « Cooking with Karen Trackback on December 31, 2010 at 3:37 PM

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