Jumbo Shrimp Scampi Linguine

Sprinkle a little Parmesean cheese on your shrimp scampi just before serving. It makes it even more tasty. Enjoy!

Shrimp Scampi


Jumbo Shrimp Scampi Linguine
  • Shrimp
  • 1 pound jumbo or large shrimp, peeled and deveined
  • Linguine
  • ½ pound Linguine
  • 1 tablespoon kosher salt
  • Oil
  • Sauce
  • 4 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 5 cloves garlic, minced or 2 tablespoons
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ⅓ cup fresh parsley, chopped
  • ½ lemon zest grated
  • ¼ cup fresh lemon juice
  • ⅛ red pepper flakes
  1. Shrimp: Peel and devein shrimp and pat dry, set aside.
  2. Linguine: bring pot of water to a boil add salt and drizzle some oil then add noodles. The oil keep the noddles from sticking together. Cook according to package directions, roughly between 7 to 10 minutes. Drain and set aside.
  3. Sauce: In a large skillet, add butter and olive oil, cook over medium-low heat. Add minced garlic and saute for about a minute. Be sure not to burn garlic.
  4. Add shrimp and season with salt and pepper. Saute for about 4 to 5 minutes or until shrimp turns pink. Be sure to turn shrimp to cook evenly.
  5. Add cooked and drained linguine to shrimp skillet and toss together.
  6. Turn off heat and add in lemon zest, lemon juice, red pepper flakes, and parsley. Toss all together.
  7. Great with a fresh salad.


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