Skip to main content
Epicurious

Linguine with Scampi

4.1

(119)

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

3/4 cup (1 1/2 sticks) butter
1 pound large uncooked shrimp, peeled, deveined, and butterflied
4 large garlic cloves, chopped
1/4 teaspoon red pepper flakes
zest and juice of 1/2 a lemon
3 tablespoons chopped fresh parsley
1 pound linguine, freshly cooked
Coarse salt and freshly ground black pepper

Preparation

  1. Step 1

    Heat butter in a large skillet over medium-low heat until melted. Add shrimp and toss to coat. Add garlic, red pepper flakes, lemon zest, lemon juice, and parsley. Cook until pink and no longer translucent, 5 to 7 minutes.

  2. Step 2

    Mound linguine in large bowl. Spoon shrimp mixture over and toss to combine. Serve immediately.

TagsPastaLinguineShrimpShellfishSeafoodGarlicRoot VegetableVegetableLemonCitrusFruitParsleyHerbs & SpicesMainDinnerNut FreeEasyQuickWeeknight MealsSauteEpicurious
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.