Prep 10 mins
Cook 10 mins
This is a super simple recipe for shrimp scampi. Such a rich and elegant dish! For the white wine, I would recommend a Pinot Grigio. This is my take on a Tyler Florence recipe from Tyler's Ultimate!
- 1 lb linguine, cooked and reserve 1 cup cooking liquid
- 4 tablespoons butter, divided
- 5 tablespoons olive oil, divided
- 1 shallot, finely chopped
- 5 garlic cloves, thinly sliced
- 1 lb shrimp, peeled and deveined
- 1⁄2 cup dry white wine
- 1 lemon, juice of
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes (optional)
- Saute garlic, shallots and red pepper flakes in 2 tablespoons butter and 2 tablespoons olive oil over medium heat in large skillet.
- Add shrimp to skillet, cooking until pink about 2-3 minutes. Remove shrimp from pan.
- Add wine and lemon juice to skillet. When mixture comes to a boil, add 2 tablespoons butter, 2 tablespoons olive oil. When butter melts, return shrimp to pan and add parsley, cooked pasta and 1 cup pasta cooking liquid. Toss to combine.
- To be extra fancy: drizzle a little more olive oil over finished dish!
This was very good. I was hesitant to add as much of the cooking water as it called for, but it really kept the pasta from being too dry. Thanks
This was fantastic! I used 2 pounds of shrimp instead of one. I cleaned the shrimp and simmered the shells in 1 cup of water to use in place of the pasta water. I didn't have a shallot so I used a small onion and I only used 1/2 tsp. of crushed red pepper. I added the salt and pepper to the shrimp while they were cooking. My DS gave this 10 stars. This is a definite keeper. Thanks for a super recipe!!
This truly amazing. Not too butter, not too garlicky....just right. The only thing I did different was I also added crab meat along with the shrimp. AMAZING!!! A must try!