This is my favorite version of Shrimp Scampi. It is a little lighter than a more traditional scampi, and the sundried tomatoes add a unique twist of flavor. I make this when I can find “wild caught” shrimp on sale. This is definitely a pricier meal for us, but one of my favorites.
Note: For this picture I was out of sundried tomatoes so that is why you don’t see them here!
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Shrimp Scampi with Linguine
- 1 pound linguine (or favorite pasta)
- 5 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves minced garlic
- 1 pound shrimp, peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- 1 lemon, zested
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/3 cup sundried tomoatoes,strips or diced
- 1/4 teaspoon hot red pepper flakes
- salt and pepper
Begin cooking linguine according to package directions.
In a large skillet, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. (Be careful, the garlic burns easily!)
Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink and are “C” shaped, about 5 minutes.
Remove from the heat, add the sundried tomatoes, parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
- 1 pound linguine (or favorite pasta)
- 5 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves minced garlic
- 1 pound shrimp, peeled and deveined
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley leaves
- 1 lemon, zested
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ¼ lemon, thinly sliced in half-rounds
- ⅓ cup sundried tomoatoes,strips or diced
- ¼ teaspoon hot red pepper flakes
- salt and pepper
- Begin cooking linguine according to package directions.
- In a large skillet, melt the butter and olive oil over medium-low heat.
- Add the garlic. Saute for 1 minute. (Be careful, the garlic burns easily!)
- Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink and are “C” shaped, about 5 minutes.
- Remove from the heat, add the sundried tomatoes, parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
- Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot.
- Immediately add the shrimp and sauce, toss well, and serve.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
