Shrimp scampi linguine combines classic shrimp scampi with linguine pasta. The shrimp and sauce are tossed with the noodles and parsley and then served. The sauce is a combination of butter, olive oil, lemon juice and garlic. You can use any size shrimps you want for this recipe but we would recommend at least medium sized shrimps. You will also want the shrimp to be peeled and deveined to save some time. Serving this dish with slices of garlic bread would be recommended and will only add to the deliciousness!
Scrumptious Shrimp Scampi with Linguine Recipe
Source: FoodNetwork.com
Makes 3 servings
Ingredients:
- Versa vegetable oil – SGC# 054346
- 1 Tbsp + 1 ½ Tsp kosher salt – SGC# 052100
- ¾ lbs Cortona linguine – SGC# 060145
- 3 Tbsp unsalted butter – SGC# 054130
- 2 ½ Tbsp extra virgin olive oil – SGC# 065312
- 1 ½ Tbsp Cortona chopped garlic – SGC# 124701
- 1 lbs AquaStar 16-20 ct shrimp, peeled & deveined – SGC# 488295
- ¼ Tsp Highland Market fresh ground black pepper – SGC# 169540
- 1 bay leaf – SGC# 169656
- 2 cups Highland Market chicken broth – SGC# 090464
- 1/3 cup chopped fresh parsley – SGC# 193136
- ½ Fresh grated lemon zest – SGC# 192676
- ½ cup lemon juice – SGC# 082214
- ¼ Fresh lemon, thinly sliced in half rounds – SGC# 192676
- 1/8 Tsp Highland Market crushed red pepper flakes – SGC# 171033
Directions:
- Drizzle oil in a large pot of boiling salted water
- Add 1 Tbsp salt and all Cortona linguine
- Cook for 7-10 minutes
- In another large (12-inch), heavy-bottomed pan, melt butter and olive oil over medium-low heat.
- Add garlic and sauté for 1 minute
- Add shrimp, 1 ½ tsp salt, and Highland Market pepper and sauté until shrimp just turns pink (about 5 minutes), stirring often
- Remove from heat, add fresh parsley, lemon zest, lemon juice, lemon slices, and Highland Market red pepper flakes. Toss to combine
- When the pasta is complete, drain cooked Cortona linguine and put back in pot
- Immediately add shrimp and sauce, toss well, and enjoy
