Buttery Shrimp Scampi with Linguine

Just because we get our beef free doesn’t mean we don’t splurge on some shrimp scampi every now and then!  My family (except me) LOVES, LOVES shrimp.  This is a super FAST meal to make, in fact, I would put it in the 30-minute category, if I had one.

FUN FACT: Americans use 5 times the amount of water that Europeans use.  Can you believe that during a 5-minute shower, we use 25 to 50 gallons of water!  HOLY COW!  Okay, recipe time…

INGREDIENTS:

  • 1/2 cup butter
  • 5 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley –I had to use dried..it’s all I had.
  • 6 ounces or so of Linguine  (My mom uses Angel Hair pasta, so use what you have.)
  • 1 pound medium shrimp, peeled, deveined

I actually doubled everything because I made 2lbs of shrimp so always adjust measurements according to your family size.

DIRECTIONS:

Prepare Linguine according to package directions, drain.  Place butter, garlic, lemon juice, and parsley in a medium skillet.  Cook uncovered over medium-high heat about 4 minutes, or until butter is melted.  Add shrimp; stir to coat well.  May season with Cajun seasoning to taste, if desired.  Cook until shrimp turn pink and crul slightly.  Don’t overcook.  Remove from heat and let sit.  You can either add the linguine into the shrimp mixture or you can serve separately.  I mixed it.

Ooops, I forgot to put the linguine in the picture…sorry ’bout that!

Go ahead and prepare the linguine and set aside.

GARLIC TIME: It’s recommended that while mincing, add a bit of salt to keep the garlic from sticking to you.

Now it’s saute time with the garlic, butter, and parsley!  It really didn’t look as green as it does  in the picture.  Sorry, my kitchen lighting is terrible!

ADD SHRIMP:)

VIOLA!  It’s all done folks.  Now serve:)

I needed a filler so I served with so yummy mash potatoes….that link won’t work until tomorrow;)

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Comments

  1. 1


    Laura says

    I love shrimps and this recipe seems delicious. The photos are great and really illustrate the whole recipe. Thanks.

    Lauras last blog post..Teeth update

  2. 2


    Lori says

    Thanks Laura and I’m glad you enjoy the photos:)

  3. 3


    Amy says

    sounds great!!! i want to try it. I love scampi from Red Lobster – (ghetto? maybe…delicious? definately)

    Wish I could easily print recipes from your posts!

  4. 4


    Amy says

    Nevermind, I figured out that I can “share” the recipe with my printer. Viola!

    Amys last blog post..Still Alive!

  5. 5


    skeet says

    I can’t even eat shellfish and this sounds delish to me! I’ve tagged you to tell me Three Random Things” about you and food!

    skeets last blog post..Three Random Things about Me and Food

  6. 6


    Samantha says

    Well, I have tried scampi with penne noodles… let’s just say there were textural issues. But you know what, I’m ready to give it another shot with the Linguine! Thank you for showing me the way :)

    Samanthas last blog post..International Body Language, Gestures & Manners: Don

  7. 7


    Joanne Schultz says

    yum, recipe sounds delicious! I’d love to win the prize too :-)

  8. 8

    Great recipe! I love the pictures as you prepare the meal.

    I found you through skeet’s blog, but I also see you’re a foodbuzz publisher like I am. I’ll try to find you and add you as a favorite. :)

    Sarafina1977s last blog post..Our Vegetable Garden

  9. 9


    jody says

    Hi Lori :o)
    I love reading your blogs. You’re so generous not only in sharing your recipies, but now also some fantastic giveaways!!!
    Jody in Aust

  10. 10


    Andrew Regan says

    This is my favorite.

  11. 11


    Toni R. says

    This is so simple – I think even I could make it! Ha! The illustrations are great!

  12. 12


    Deanna says

    There are lovely pictures here that make my mouth water. I will definately try this one!

  13. 13


    Kal says

    I would never have thought of serving mashed potatoes with pasta but you are definitely a girl of my own comfort food heart! :) I have scampi on the meal plan for next week in fact. GREAT photos! Thanks!

  14. 14


    Sherry R says

    The Shrimp Scampi with Linguine looks so yummy! And the pictures make the recipe seem very easy! Thanks for the recipe!

  15. 15


    JEANETTE BAIROS says

    THE BUTTERY SHRIMP WITH LUIGINE WITH PHOTOS

  16. 16


    Darelne says

    This is my all time favorite dish.

  17. 17


    Mary Ann Morelli says

    The Buttery Shrimp Scampi with Linguini. The photo of the finished dish made my mouth water!

  18. 18


    Trudy says

    Recipe sounds yummy and the pictures look great. Will definately try this one.
    Thanks

  19. 19


    Lordes says

    You are the best! I was wondering what to make for dinner.. I looked through your site and there is tonight’s dinner..Buttery Shrimp Scampi with Linguine…. I will get raves from the family, but I will give you praise here : ) Thanks!

  20. 20


    Maria says

    Oh my that looks good. You r going to have me shopping today.

  21. 21

    Thank you for the recipe. It looks easy and delicious I can’t wait to try it.

    Ellen Siriannis last blog post..Remember Kelly LeBrock?

  22. 22


    Daphnee says

    thats all i eat when i go 2 red lobster yo…
    how many servings do u have…???

  23. 23


    Lori A. says

    That looks so yummy!! I love shrimp.

  24. 24

    I think this will be a great recipe. I love shrimp scapi and I am always lookin for new recipes hope it taste great!

  25. 25


    Kay says

    Do you use cocktail shrimp in this scampi? My frozen cocktail shrimp is already cooked & pink in color?

  26. 26


    Sandi says

    Hi
    Thanks for sharing this recipe and the healthy Shrimp Scampi too!. It’s funny cause we just had Shrimp with Penne Pasta last night. Not as good as with Angel hair pasta or even Thin Spaghetti noodles. I’ve never tried Linguini with it and will need to try it some time. I think of Linguini with a White Sauce with Shrimp. I also use dry white cooking wine & extra virgin olive oil & Red Crushed Peppers (but just a dash). Last night my daughter made it and it was good, except I don’t think the Penne Noodles did it any justice and she used regular white wine, not cooking wine & Old Bay. I do have a question for you. It shows in the picture (which are great pics) that you use already cooked shrimp, but in your description, it sounds as if you use raw shrimp because you say make sure they turn pink & curl. So what do you actually use? I love steaming shrimp, but to make a dish like this, using raw shrimp is too much work, so I usually get a bag of frozen shrimp, peeled & deveined, but with the tail still on (which my husband hates LOL) I never thought of using Lemon Juice either. Thanks for that tip! I really love the tip you give about the Salt when mincing the garlic. When I make homemade Salsa, that’ one thing that drives me crazy is the garlic sticking to my fingers! LOL Thanks so much for another great tip! When I do make Shrimp Scampi over Angel Hair Pasta and if I don’t have fresh garlic, I use Minced Garlic in a jar, which is a lot easier & less messy. I didn’t know you actually had a blog, so I will definitely need to subscribe. I do follow you on Twitter and that’s how I came across your blog! Again, thanks so much!

    • 27

      You need to use raw shrimp. I had to use the only bag I had left in my freezer because I forgot to take a before photo. Sorry for the confusion.

      • 28


        Sandi says

        Thanks for letting me know about the shrimp. I will try raw shrimp with it. So you don’t steam it first? I’m originally from Maryland and now live in Iowa & they boil everything here! LOL In Maryland, you steam shrimp & blue points crabs (which I miss so much) I was reading another one of your articles about the Playoffs, way to go Ravens, on my part! That’s my team! I moved from Maryland when I was 34 & have been living in Iowa for 15 years now! Wow, how time flies! I guess I just gave my age away! LOL Again, thank you for letting me know!

  27. 29
  28. 30


    Rhonda says

    This recipe sounds delicious. Thanks for sharing.