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Linguine and Shrimp Scampi

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Donna Urso
Sometimes I get on a kick.  Some might find that fact a point for criticism, but I think it is a charming little quirk, even if I say so myself.  The kick I am on now is related to lemons...and shrimp.  I seem to be obsessed with lemons.  I got in the mood for shrimp the other night and because lemons are on my mind a lot lately I thought of shrimp scampi. 

Shrimp Scampi for Lemon Lovers


Shrimp Scampi

I shared a delicious Baked Shrimp Scampi recipe with you a little while ago, but I wanted to make one with pasta. This linguine and shrimp scampi tasted light, lemony and delicious. It makes a perfect spring dinner.

 I love cooking shrimp for dinner on busy weeknights.  The meal comes together so quickly you can have your dinner on the table in a flash.  This shrimp scampi doesn't taste like a quick and easy dinner.  It's that yummy!

Shrimp Scampi Ingredients

Linguine and Shrimp Scampi

Ingredients

  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3/4 pound linguine
  • 2 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/3 cup chopped fresh parsley leaves
  • 1 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (1-2 lemons)
  • 1/8 cup dry vermouth
  • 1/8 teaspoon hot red pepper flakes

Directions
In a large pot of boiling, salted water, cook the linguine for 7 to 10 minutes, or according to the directions on the package.  Toss the shrimp with the salt and pepper and set aside.  In another large (12-inch), heavy-bottomed pan, melt the butter, olive oil and red pepper flakes over medium-low heat.  Add the shrimp, and saute until the shrimp just turn pink, about 3- 5 minutes, turning them midway. You don't need to stir the shrimp.  Just turn them once when you see them start to turn pink around the edges.

Turn the Shrimp Once When They Start to Turn Pink
Remove the shrimp from the pan to another plate.   Add the garlic to the pan.   Saute the garlic for one minute. Be careful, the garlic burns easily!  Add the parsley, lemon zest, lemon juice and vermouth.   Cook together for one minute. Toss to combine.

The Scampi Sauce
When the pasta is done, drain the cooked linguine.  Immediately add the shrimp back to the pan with the sauce, add the linguine, toss well, garnish with some chopped parsley, and serve.

Toss the Linguine, Shrimp and Scampi Sauce Together

Try this shrimp scampi for a yummy spring dinner.  

 Looking for another shrimp recipe?  Try my Stovetop Shrimp and Pasta.  It's perfect for a quick weeknight dinner.

Enjoy!


Comments

  1. amyApril 18, 2011 at 7:57 PM

    Printing this as I type this. Made the stove top shrimp and pasta again tonight. Love it! I added spinach, not only did it add color to the dish but it was a way to get my hubby to eat more veggies:)

    ReplyDelete
  2. Donna UrsoApril 18, 2011 at 8:14 PM

    Thanks, Amy! I bet you are going to like this one just as well!

    ReplyDelete
  3. LindaApril 25, 2011 at 6:13 PM

    I am fixing this for supper tonight. I cannot eat shrimp; however, it's fun, occasionally, to fix for my husband.

    I noticed PW had a recipe for this today, but after reading yours, I decided I liked the way you do it better!

    Keep up the good work. You are a breath of fresh air!!

    ReplyDelete
  4. Donna UrsoApril 25, 2011 at 10:36 PM

    Thanks Linda. I appreciate the vote of confidence. I hope your hubby enjoys the shrimp scampi!

    ReplyDelete
  5. Mexican FoodsNovember 1, 2011 at 5:48 AM

    Yummy.The golden-orange shrimps in the pan look gorgeous & the complete dish is zesty. And its diverse too , we can enjoy the shrimps alone or with the pasta.

    ReplyDelete

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