Community Pick
Shrimp Scampi
"Scrumptious!! Wonderful dish for garlic-lovers."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 lbs medium shrimp, peeled and deveined
- 1 (8 ounce) package linguine, uncooked
- 8 garlic cloves, minced
- 1 cup butter or 1 cup margarine, melted
- 1 cup white wine
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 cup chopped parsley
directions
- Cook linguine according to package directions; keep warm.
- Cook garlic in butter and wine in a large skillet over medium-high heat, stirring constantly, until garlic is tender.
- Add shrimp, and cook over medium heat 3-5 minutes or until shrimp turn pink.
- Add salt and pepper; mix well.
- In individual serving plates, place linguine noodles; top with shrimp, and sprinkle with chopped parsley.
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Reviews
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This is to die for. Shrimp, garlic, butter, and white wine over linguine noodles. Doesn't get any better or easier. I made this when my parents came for a visit. We all throughly enjoyed it. Thanks Nurse Di. -
Five stars isn't good enough for this wonderful recipe. Ingredients and directions were easy and perfect. They didn't need any alterations at all. The only problem I had the first time I made it was that the shrimp never made it to top the linguine - they were all gone. They are so good we just sat and ate them, then I had to go make another batch to go over the linguine. I sure didn't mind doing that. Great Nurse Di. -
NurseDi, this dish is wonderful. Really restaurant quality. Ok, here is what I did cooking for 2 who are trying to lower the carbs. I used 3/4 lb. white shrimp (med. lg.). I only had 4 large garlic cloves, so I used them all. I used dry white wine. I served the well flavored, beautifully pink shrimp on a bed of sautéd fresh spinach. You can guess that the visual appeal of the pink and green combination was fabulous. The shrimp was fabulous. You are fabulous for sharing this wonderful recipe. Thank you!!! -
This is delish! I started the sauce in a combination of olive oil and butter, added in a few shakes of hot pepper oil, and finished it with lots of Parmesan. Adding the slightly underdone pasta to the scampi sauce to finish cooking really helped the flavors to marry. Thanks for sharing! -
EXCELLENT RECIPE. This is better than any shrimp scampi I have had at a restaurant. I added the juice of one fresh lemon. I also added a bit of cornstarch with water like other reviewers, but it would have been fine without it too. I used freshly ground pepper and extra garlic. Delicious. Thank you for this great recipe.
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Tweaks
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OMG, this is WONDERFUL, just had the leftovers from last night and it tasted even more fabulous than it did last night. I have always made my shrimp scampi to rave reviews, but my recipe called for Olive oil instead of the butter, imagine my surprise last night when i realized i didn't have enough olive oil for my scampi...i quickly came on recipezaar, knowing full well i would find a recipe that didn't use olive oil and found yours. Boy am I glad I did that, it's amazing! Thank you so so much for an amazing recipe! (don't tell grandma, but i'm using your recipe instead of hers from now on!!!)...thanks again -
I made this last weekend with angel hair instead of linguine. It was awesome! My family really liked it. The only thing I changed, was the amount of butter. I used 1/2 cup instead of a whole cup. This was by accident actually, because there was a crack in what I microwaved the butter in, so I lost half a cup! But it still tasted great, so if you are health conscious (you probably wouldn't be making this dish in the first place lol), then 1/2 cup of butter tasted fine. Nice recipe!
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Great easy scampi recipe. We used red pepper instead of ground black pepper and tossed angel hair pasta with the shrimp scampi and topped with a little parmesan. Thanks Nurse Di :) for a great recipe!
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I've tried several scampi recipes and this one comes the closest to dishes I've had in restaurants! Delicious. I used lobster instead of shrimp and that worked out extremely well. I may cut down on the butter a little next time to save my arteries, but this was soooo tasty and very easy to prepare!
