Shrimp Scampi with Pasta
403 made it | 108 reviews
JustJen
3
Recipe by: JustJen “Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.”
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Ingredients
40 m 6 servings 511 cals
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1 (16 ounce) package linguine pasta 2 tablespoons butter 2 tablespoons extra-virgin olive oil 2 shallots, finely diced 2 cloves garlic, minced 1 pinch red pepper flakes (optional) 1 pound shrimp, peeled and deveined 1 pinch kosher salt and freshly ground pepper 1/2 cup dry white wine 1 lemon, juiced 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1/4 cup finely chopped fresh parsley leaves 1 teaspoon extra-virgin olive oil, or to taste Add all ingredients to list
Directions
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Prep
20 m
Cook
20 m
Ready In
40 m
Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
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Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
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Dietary

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Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt.

By Lorraine Pascale
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Ingredients
spray oil
4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)
1 small garlic clove, halved
400g tin chopped tomatoes (preferably with herbs)
¼-½ tsp chilli flakes (optional)
125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated
280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)
70g/2½oz rocket
small handful fresh basil leaves (optional)
2-3 tsp balsamic vinegar (optional)
2-3 tsp extra virgin olive oil (optional)
flaked sea salt and freshly ground black pepper
Method
Turn the oven ideally as high as it will go, making sure two shelves are in place – about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas – this gives the pizza extra flavour.
Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top.
Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.
Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.

Simple tortilla pizzas
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Makes 4 19cm/8in pizzas
Dietary

Vegetarian
These tasty tortilla pizza bites are just the trick for an easy cheat’s pizza.

Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook
Sharethis recipe
Add to favourites Send to mobile Shopping list Print recipe
Ingredients
spray oil
4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)
1 small garlic clove, halved
400g tin chopped tomatoes (preferably with herbs)
¼-½ tsp chilli flakes (optional)
125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated
280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)
70g/2½oz rocket
small handful fresh basil leaves (optional)
2-3 tsp balsamic vinegar (optional)
2-3 tsp extra virgin olive oil (optional)
flaked sea salt and freshly ground black pepper
Method
Turn the oven ideally as high as it will go, making sure two shelves are in place – about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas – this gives the pizza extra flavour.
Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top.
Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.
Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.

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