SHRIMP SCAMPI WITH LINGUINI
Make and share this Shrimp Scampi With Linguini recipe from Food.com.
Provided by Carrlin
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the pasta, put a large pot of water on the stove to boil.
- When it has come to the boil, add a couple of tablespoons of salt and the linguini.
- Stir to make sure the pasta separates; cover.
- When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
- Drain the pasta reserving 1 cup of water.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
- Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
- Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
- Remove the shrimp from the pan; set aside and keep warm.
- Add wine and lemon juice and bring to a boil.
- Add 2 tablespoons butter and 2 tablespoons oil.
- When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.
- Stir well and season with salt and pepper.
- Drizzle over a bit more olive oil and serve immediately.
Nutrition Facts : Calories 702.7, Fat 27.1, SaturatedFat 9.5, Cholesterol 68.3, Sodium 283.2, Carbohydrate 89.3, Fiber 3.9, Sugar 3.7, Protein 19.6
SHRIMP SCAMPI WITH LINGUINI
Dine seaside tonight with Tyler Florence's Shrimp Scampi with Linguini recipe from Food Network: Lemon, garlic and white wine meet hearty shrimp and pasta.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
LINGUINE WITH SHRIMP SCAMPI
Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.
Provided by Ina Garten
Categories main-dish
Time 25m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
LEMONY SHRIMP SCAMPI PASTA
Melissa d'Arabian makes Lemony Shrimp Scampi Pasta rich, zesty and affordable. Buy unpeeled shrimp to save money and to flavor the sauce with the shells later.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
- Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
- Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
- Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
LINGUINE WITH SHRIMP AND LEMON OIL
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the lemon oil:
- Combine the olive oil and the lemon zest in a small bowl and reserve.
- For the pasta:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
- Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
LEMONY SHRIMP SCAMPI
Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
- Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
- Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.
Nutrition Facts : Calories 622 g, Fat 27 g, Fiber 2 g, Protein 28 g, SaturatedFat 12 g
GARLICKY LEMONY SHRIMP SCAMPI
An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
- Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.
SHRIMP SCAMPI WITH LINGUINI
This recipe results in lots of garlicky shrimp with some white wine and lemon juice.
Provided by janiceliv
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
- Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.
Nutrition Facts : Calories 707.1 calories, Carbohydrate 68.6 g, Cholesterol 288.7 mg, Fat 29.7 g, Fiber 5.1 g, Protein 33.3 g, SaturatedFat 10.4 g, Sodium 652 mg, Sugar 1.3 g
LEMON SHRIMP LINGUINE
I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. -Patty Walker, West Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Drain and return to pot., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices., Add to linguine. Sprinkle with parsley and toss to combine.
Nutrition Facts : Calories 378 calories, Fat 11g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 267mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SHRIMP LEMON PEPPER LINGUINI
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
- Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
Nutrition Facts : Calories 483.7 calories, Carbohydrate 47.7 g, Cholesterol 203.8 mg, Fat 18.4 g, Fiber 3.7 g, Protein 31.6 g, SaturatedFat 8.4 g, Sodium 441.3 mg, Sugar 2.3 g
SUMMER SHRIMP SCAMPI WITH LINGUINI
I adapted this dish from a Tyler Florence recipe one evening while trying to come up with a way to use an abundance of fresh basil and tomatoes from my garden. I had made a batch of fresh pesto with toasted pine nuts the day before. You can make your own or use ready made from the grocers. AND I used large frozen shrimp (lets face it, most grocers more than 25 minutes from the ocean only sell frozen anyway!). The combination of shrimp and tomatoes with a little garlic and basil seemed like a natural for a summer evening dinner. Add a little toasted sour dough garlic bread. My family polished off the whole platter.
Provided by Pegasus from SF
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the pasta, bring a large pot of water to boil. When it comes to a boil add a couple tablespoons salt and the linguini. Stir to separate pasta, cover & cook 6-8 minutes or until not quite done. Drain the pasta & reserve about a cup of the liquid.
- If using frozen shrimp, defrost them in a strainer under cold running water.
- Meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. Remove shrimp from the pan; set aside and keep watm. Add the wine, pesto and lemon juice and bring to a boil. Add 2 tablespoons of butter. When the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. Toss well and season with salt and pepper . Top with lemon zest and serve immediately.
Nutrition Facts : Calories 748.9, Fat 27.8, SaturatedFat 9.6, Cholesterol 84.2, Sodium 162.7, Carbohydrate 99.9, Fiber 9.5, Sugar 2.5, Protein 23.4
EASY LEMON-DIJON SHRIMP SCAMPI
This is so good and can also be made using chicken breast, you can double the recipe but increase mustard only a small amount.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked.
- Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly.
- Sprinkle with grated parmesan cheese if desired.
- Serve with white rice or cooked pasta.
- Delicious.
LIGHT & LEMONY SCAMPI
A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions. , In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon., Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat., Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
Nutrition Facts : Calories 378 calories, Fat 10g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 405mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
SHRIMP WITH LEMON LINGUINE
Guests always think I fussed whenever I serve this special dish. When I tell them how easy it is to prepare, recipe requests come my way! -Merrilee Chambers, Haines Junction, Yukon Territory
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, saute the mushrooms, red pepper, green onion and garlic in butter until the vegetables are crisp-tender., Stir in the flour, salt, tarragon and pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Add the shrimp; simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in wine or broth; heat through. , In a large saucepan, bring the water, lemon juice and salt to a boil. Add linguine. Cook for 10-13 minutes or until tender; drain. Sprinkle with lemon zest and parsley. Toss with the shrimp mixture.
Nutrition Facts : Calories 473 calories, Fat 11g fat (7g saturated fat), Cholesterol 213mg cholesterol, Sodium 983mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
SHRIMP SCAMPI WITH LINGUINE
This version for 4 can be adjusted for spiciness according to the amount of red pepper flakes. I prefer the 1/2 tsp. Some folks might like less. Either way it's delicious.
Provided by KathyP53
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of salted water to a boil. Cook linguine until al dente 9-10 minutes. Ladle out and reserve 3/4 cup of pasta water, then drain linguine.
- Meanwhile, combine 4 tbsp buuter, oil, pepper flakes, and garlic in a large skillet over medium-high heat. Cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp, season to taste with salt and pepper, and cook, stirring occasionally, until shrimp is just pink but completely cooked through, 2-3 minutes. Transfer shrimp to a plate and set aside.
- Return skillet to medium-high heat. Add wine and cook, stirring ans scraping bottom of skillet to release any browned bits, until sauce has thickened, 8-10 minutes.
- Return shrimp to skillet along with cooked linguine and 1/2 cup reserved pasta water; toss well. Add remaining butter, parsley, lemon zest and juice, and reserved pasta water. Cook until sauce has thickened slightly, 1-2 minutes more. Serve immediately.
Nutrition Facts : Calories 1040.3, Fat 46.6, SaturatedFat 23.8, Cholesterol 437.2, Sodium 598.1, Carbohydrate 73.5, Fiber 3.2, Sugar 3.1, Protein 58.6
LEMON PASTA WITH SHRIMP
Shrimp in linguini pasta with a yummy white cream sauce that has a wonderfully perfect hint of lemon. It adds just the perfect dimension to the flavors of the dish! Serves our family of 5 and has lots of leftovers.
Provided by Nina
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
- Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
- Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
- Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
- Combine shrimp sauce, pasta, and cilantro; toss and serve.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 45 g, Cholesterol 202.8 mg, Fat 14.2 g, Fiber 3.2 g, Protein 30.7 g, SaturatedFat 6.2 g, Sodium 506.7 mg, Sugar 2.1 g
BAKED SHRIMP SCAMPI LINGUINE PASTA RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, white wine, linguine, fresh parsley, red chili flake
Provided by Hector Gomez
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
- Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
- Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
- Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
- Garnish with chopped Italian parsley.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 48 grams, Fat 37 grams, Fiber 2 grams, Protein 31 grams, Sugar 1 gram
LINGUINE WITH SHRIMP SCAMPI - BAREFOOT CONTESSA INA GARTEN
This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated up in the microwave the next day.
Provided by cookiedog
Categories Spring
Time 25m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
- Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
- Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
- Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
- Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot.
- Immediately add the shrimp and sauce, toss well, and serve.
Nutrition Facts : Calories 745.7, Fat 26.1, SaturatedFat 9.4, Cholesterol 221.5, Sodium 1452.7, Carbohydrate 89.9, Fiber 4.2, Sugar 3.7, Protein 36.2
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