Baked Shrimp Scampi Linguine Pasta Recipe By Tasty Recipes

SHRIMP SCAMPI WITH LINGUINI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
• Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.

GARLIC SHRIMP SCAMPI RECIPE BY TASTY

Steps:

• Heat the pot over medium heat.
• Melt the butter in the pot.
• Cook the garlic until it starts to brown.
• Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.
• Add the lemon juice, chili flakes, and parsley.
• Add the spaghetti, and toss until evenly coated.
• Enjoy!

BAKED SHRIMP SCAMPI LINGUINE PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
• Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
• Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
• Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
• Garnish with chopped Italian parsley.
• Enjoy!

SHRIMP SCAMPI WITH LINGUINI

Steps:

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.