Recipe courtesy of Tyler Florence
Shrimp Scampi with Linguini
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 531
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 142 mg
- Sodium
- 528 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 531
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 142 mg
- Sodium
- 528 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
Food 911
Episode:
Shrimp Ahoy!
