Best Ultimate Shrimp Scampi Linguini Recipes

ULTIMATE SHRIMP SCAMPI LINGUINI

Ultimate Shrimp Scampi Linguini image

This is a super simple recipe for shrimp scampi. Such a rich and elegant dish! For the white wine, I would recommend a Pinot Grigio. This is my take on a Tyler Florence recipe from Tyler's Ultimate!

Provided by KPD123

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb linguine, cooked and reserve 1 cup cooking liquid
4 tablespoons butter, divided
5 tablespoons olive oil, divided
1 shallot, finely chopped
5 garlic cloves, thinly sliced
1 lb shrimp, peeled and deveined
1/2 cup dry white wine
1 lemon, juice of
3 tablespoons fresh parsley, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)

Steps:

Saute garlic, shallots and red pepper flakes in 2 tablespoons butter and 2 tablespoons olive oil over medium heat in large skillet.
Add shrimp to skillet, cooking until pink about 2-3 minutes. Remove shrimp from pan.
Add wine and lemon juice to skillet. When mixture comes to a boil, add 2 tablespoons butter, 2 tablespoons olive oil. When butter melts, return shrimp to pan and add parsley, cooked pasta and 1 cup pasta cooking liquid. Toss to combine.
To be extra fancy: drizzle a little more olive oil over finished dish!

Nutrition Facts : Calories 792.9, Fat 31.4, SaturatedFat 10.1, Cholesterol 173.4, Sodium 1336.3, Carbohydrate 90.4, Fiber 4, Sugar 3.7, Protein 31

SHRIMP SCAMPI WITH LINGUINI (TYLER'S ULTIMATE)

SHRIMP SCAMPI WITH LINGUINI (TYLER'S ULTIMATE) image

Yield 4-6

Number Of Ingredients 12

Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and
deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

Steps:

Prepare pasta until almost done. Drain, reserving 1 c. pasta water. 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.

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