The Pioneer Woman Tasty Kitchen
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Shrimp Scampi Linguine

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

A lightly sauced pasta studded with shrimp, garlic, and shallots, topped with a generous sprinkle of Parmesan cheese.

Ingredients

  • ½ pounds Linguine
  • ½ pounds Shrimp, Peeled And Deveined
  • 3 Tablespoons Unsalted Butter
  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Shallot, Finely Chopped
  • ¼ teaspoons Red Pepper Flakes
  • ¾ teaspoons Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 1 teaspoon Freshly Grated Lemon Zest
  • 1-½ Tablespoon Fresh Lemon Juice (a Big Squeeze Or Two From Half A Lemon)
  • 3 Tablespoons Finely Chopped Fresh Flat-leaf Parsley
  • ½ cups Freshly Grated Parmesan Cheese

Preparation

Note: Mince garlic and shallot, grate lemon zest and cheese, and chop parsley before you begin cooking.

Bring a pot of salted water to a boil. While the water comes to a boil, peel and devein the shrimp and set aside.

Place a medium-sized frying pan over medium heat. Melt butter and olive oil and allow to bubble slightly. At this time, your water should be boiling; add the pasta and cook to al denté. Once the butter and olive oil have begun to bubble, add the garlic, shallots, and red pepper flakes and sauté for 1-2 minutes, stirring frequently so the garlic does not burn. Add the shrimp, salt, and pepper to the frying pan and sauté for 3-4 minutes until shrimp is pink and opaque on both sides. Remove the frying pan from the heat and add the lemon zest, lemon juice, and parsley. Toss well and adjust seasoning to taste.

Drain the linguine in a colander and add it to the shrimp mixture. Toss to coat all pasta. Scoop pasta and shrimp onto dinner plates and top generously with Parmesan cheese.

Recipe adapted from Ina Garten.

One Comment

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moxie mama on 8.5.2014

divine! perfectly balanced and a hit with the entire family.

4 Reviews

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Eugenia on 11.9.2014

Love this, especially that it’s a pasta variation that is SO flavorful but doesn’t use red or white sauce! Even the kids ate it and enjoyed. I used a red onion instead of a shallot and I actually think I may like it better that way.

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Molly Hall on 8.12.2014

Delicious!! I doubled the recipe and it was simply amazing!

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hiswife on 8.10.2014

yummy! We doubled the shrimp part because… shrimp!! Just fantastic! Thank you!

Profile photo of moxie mama

moxie mama on 8.5.2014

divine! perfectly balanced and a hit with the entire family

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