11 Reviews

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

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Mikey Kone January 09, 2010

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!!

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Carol Elizabeth February 17, 2009

This was a hit at my house! I've never made shrimp scampi before and was a bit surprised how quickly everything had to go after putting the shrimp into the pan. But cooked up fast and was super yummy!

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emcquaid July 01, 2012

Wonderful pasta. Made it exactly as written and we enjoyed it immensely. Made for Photo Tag.

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mary winecoff June 23, 2010

This is THE best shrimp scampi I have ever had, by far! For white wine I used my favorite pinot grigio that I always have on hand, and I left out the red pepper flakes. I topped the dish off with a little drizzle of olive oil, some sprinkled parsley, and a little sprinkled parmesan cheese. I come from a long line of authentic italian cooks so I've had my share of shrimp scampi dishes. This recipe truly is the ultimate! YUM!

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carolynj14 June 15, 2010

This is a wonderful shrimp scampi linguine. The shallot and wine are a nice touch to the sauce. The flavors are wonderful and of course, its even better the next day. This will be my new recipe for shrimp scampi linguine. Thank you for a wonderful recipe. I just finished the last bit of it and still want more.

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buzzsau September 19, 2008

This dish is as stated: rich and elegant. My family enjoyed this dish very much. There were no leftovers at all! I loved how simply and quickly I was able to put such a yummy dinner on the table. The instructions don't say when to add the salt and pepper so I just added it to taste while the shrimp were cooking and it seemed to work just fine. I served this dish with toasted sour dough bread and a tossed green salad. btw: I LOVE Tyler Florence! This is a keeper, thanks for sharing!

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Heather'sKitchen November 16, 2007

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!

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nancyc141 March 16, 2014

A little too lemony for me but ok

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torantmcqueen March 07, 2014

This recipe was horrible. It lacked taste and was dry. I would not recommend this to anyone.

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April M. February 10, 2014
Ultimate Shrimp Scampi Linguini