Shrimp Scampi with Linguini

Name: Shrimp Scampi with Linguini
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 1/2 cup dry white wine; Juice of 1 lemon; 1/4 cup finely chopped parsley leaves

Recipe courtesy of Tyler Florence

Watch how to make this recipe.

Shrimp Scampi with Linguini

1 Review

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

529

Total Fat

18

Saturated Fat

6

Carbohydrates

62

Dietary Fiber

4

Sugar

4

Protein

26

Cholesterol

142

Sodium

518

Total: 40 min
Prep: 15 min
Cook: 25 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

529

Total Fat

18

Saturated Fat

6

Carbohydrates

62

Dietary Fiber

4

Sugar

4

Protein

26

Cholesterol

142

Sodium

518

Total: 40 min
Prep: 15 min
Cook: 25 min

Ingredients

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

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

Directions

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. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. 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 bit more olive oil and serve immediately.