Shrimp Scampi with Pasta

Name: Shrimp Scampi with Pasta
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 (16 ounce) package linguine pasta; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 2 shallots, finely diced; 2 cloves garlic, minced; 1 pinch red pepper flakes; 1 pound shrimp, peeled and deveined; 1 pinch kosher salt and freshly ground pepper; 0.5 cup dry white wine; 1 lemon, juiced; 0.25 cup finely chopped fresh parsley leaves; 1 teaspoon extra-virgin olive oil, or to taste

4.71,616 ratings on Allrecipes

40 minRecipe makes 6Italian

See the original recipe on Allrecipes

Ingredients

Amounts as written, for the 6 servings the recipe makes

1 (16 ounce) package linguine pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
½ cup dry white wine
1 lemon, juiced
¼ cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste

Method

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What cooks on Allrecipes say

“I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and…”
— Jason on Allrecipes
“No sense messing with something that on its own is pretty darn good. It's not necessary to measure precisely, just use all ingredients to your heart's and eyes' content. A squeeze of this, a handful of that and a splash of this - use what looks good to you. And in my case, that meant more shrimp…”
— naples34102 on Allrecipes, Sep 2015
“We really liked this. I use Riesling bc it gives it a slightly sweet flavor. Used less pasta bc we are shrimp fans. And threw the shrimp in the back the wine/butter sauce for a minute to allow the flavors to have a quick affair (not long enough to marry) before throwing in with the pasta.”
— frogthis43 on Allrecipes, May 2017

Read every review on Allrecipes

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Ingredients

Amounts as written, for the 6 servings the recipe makes

1 (16 ounce) package linguine pasta

2 tablespoons butter

2 tablespoons extra-virgin olive oil

2 shallots, finely diced

2 cloves garlic, minced

1 pinch red pepper flakes

1 pound shrimp, peeled and deveined

1 pinch kosher salt and freshly ground pepper

½ cup dry white wine

1 lemon, juiced

¼ cup finely chopped fresh parsley leaves

1 teaspoon extra-virgin olive oil, or to taste

What cooks on Allrecipes say

“I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and…”

— Jason on Allrecipes

“No sense messing with something that on its own is pretty darn good. It's not necessary to measure precisely, just use all ingredients to your heart's and eyes' content. A squeeze of this, a handful of that and a splash of this - use what looks good to you. And in my case, that meant more shrimp…”

— naples34102 on Allrecipes, Sep 2015

“We really liked this. I use Riesling bc it gives it a slightly sweet flavor. Used less pasta bc we are shrimp fans. And threw the shrimp in the back the wine/butter sauce for a minute to allow the flavors to have a quick affair (not long enough to marry) before throwing in with the pasta.”

— frogthis43 on Allrecipes, May 2017

Read every review on Allrecipes