A spicy twist on scampi. You can use spaghetti or fettuccine in place of the linguine if you prefer. If you like lots of sauce, double it. The recipe comes from Southern Living.
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Units: US | Metric
- 1/2 lb unpeeled medium raw shrimp
- 1 -2 tablespoon chopped chipotle chile in adobo
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3/4 cup butter or 3/4 cup margarine, melted
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 lb linguine, cooked
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup shredded parmesan cheese
- 1Peel and devein shrimp.
- 2Saute peppers and garlic in hot oil in a large skillet over medium-high heat until thoroughly heated.
- 3Add shrimp, and cook, stirring constantly, 2 to 3 minutes or just until shrimp turn pink; remove shrimp, and set aside.
- 4Stir in white wine, mustard, and Worcestershire sauce; cook over high heat 3 to 4 minutes.
- 5Return shrimp to skillet and stir in butter, salt, and lemon juice; cook 1 to 2 minutes or until combined and thoroughly heated.
- 6Place pasta in a large serving dish; toss with shrimp mixture and parsley. Sprinkle with Parmesan cheese.
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Nutritional Facts for Pasta With Shrimp Scampi
Serving Size: 1 (272 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 906.3
- Calories from Fat 426
- Total Fat 47.3 g
- Saturated Fat 25.3 g
- Cholesterol 174.0 mg
- Sodium 1203.3 mg
- Total Carbohydrate 89.0 g
- Dietary Fiber 4.0 g
- Sugars 4.0 g
- Protein 28.2 g
The following items or measurements are not included:
chipotle chiles in adobo