Shrimp Scampi Linguine

Hi! Is it necessary to add white wine? Is there any substitute for it?

Yes, it makes the dish Italian. If you don’t have white wine, you can use Japanese cooking sake or Chinese rice wine.

Is white wine, Japanese cooking sake or Chinese rice wine ok for kids?

OK, since they are used in small amount.

Hi Bee, are the wines ok for kids?

Totally, my son eats all my food without being drunk LOL. I think the amount is so small it doesn’t hurt.

The alcohol cooks off so you have the flavor but not the alcohol in the food.

Could you cooked frozen Shrimp in this? I have a giant bag in my freezer am scant think of anything to do with it!

Yes, just thaw and peel the shell off.

I like to marinate the shrimp, first, in olive oil, a bit of saffron, sea salt, minced fresh rosemary, black pepper, and crushed red pepper.

Bee, this looks close to the recipe I used 20 years ago as a sauté cook. We would lightly dredge the shrimp in flour before putting them into the oil. I really like the addition of Cherry Tomatoes and will have to try that soon.

Cherry tomatoes make the shrimp scampi linguine awesome.

Thank you Bee.

Hi Bee, I’m lactose intolerant. What can I use instead of butter? Thanks!

Skip and use extra olive oil.

Hi Bee….tried it today and it was good. Family enjoyed it. The wine taste was not strong. Is it intended to be strong? Thanks.

Not intended to be strong.

Do you have any nutritional information for this recipe?

Hello I’m yust looking for the recipes.

And I want to now its the. Parmigiana Reggiano it’s a Cheese.

Thanks.

I just made this and it was delicious! I also added spinach to the mix to wilt before tossing with the pasta. Will definitely make again!

Hi Amanda, thanks for trying my shrimp scampi linguine recipe, spinach is a great idea thanks for letting me know. :)

Nutritinal information??

So, this has to be the easiest, simplest and most delicious way to cook shrimp! Loved the addition of the cherry tomatoes. I did use more than called for and more garlic to our taste. Hubby and I loved this so much I’ve fixed it twice in two weeks! Amazing! Thanks for posting such a wonderful recipe!!

Hi Jolene – thanks so much for your sweet comment. So glad you love my shrimp scampi linguine recipe. You should try my roasted shrimp scampi, even easier. http://rasamalaysia.com/roasted-shrimp-scampi/

I just saw that one on FB, I will definitely try it!!

Hi, may I know what I can substitute cayenne pepper with if I want to make a child friendly version of this linguine?

Just skip it.

Hi Bee, for a halal substitute for wine, what can I use? Tq

Just skip it but the taste will not be exactly the same.

Made this tonight. Big hit for the whole family. Apparently my 2 year-old loves shrimp

Hi Melanie – so great that your family love the shrimp scampi linguine…so good right??? :)

I just printed out your recipe for Chili lime shrimp and an add for Easy Asian Take Out printed out as well. On the PRINT page it said ads will not print, so what happened? Ink is expensive! Also on the print out, (I did want the picture) the picture was on a whole separate page. I thought it would all fit on the same page with the recipe. The print is larger than it needs to be!!

Hi Janette – I am not sure why let me ask my developer to fix it. Sorry for the ink!

The recipe looks great,just the type of recipe I,d like.I found it when I looked for a recipe to go with your roasted butternut squash recipe.I have not tried either yet but am looking forward to making it and eating it.How much pasta do you recommend with the recipe,using 1 LB shrimp.Thanks.The only problem I think,for me would be finding a pan big enough for the pasta also.I was thinking maybe I’d drain the pasta and use the pan I cooked it in or another big pan like that to cook shrimp mixture in or transfer the shrimp mixture in to finish it right before adding the pasta..What do you think would be best.

Thank you for the recipes.

4 servings of linguine for 4 people is what you will need. You cook the pasta first in a pot, drained and set aside and use a skillet to make the shrimp. You can watch the video here: https://youtu.be/WKQsoq8DImo

Garlicky buttery shrimp scampi linguine. Quick & easy recipe that you can make in one pot for the family. Super yummy and you’ll want it every day | rasamalaysia.com

Cook time:5 Minutes

4 servings linguine, for 4 people

1 lb shrimp, peeled and deveined

1/4 teaspoon cayenne pepper

2 oz unsalted butter (1/2 stick)

1 1/2 tablespoon olive oil

5 cloves garlic, peeled and minced

5 tablespoons white wine

6 cherry tomatoes, cut into halves

Salt, to taste

1/4 teaspoon sugar

Squirts of lemon juice

1/2 heaping teaspoon freshly ground black pepper

Chopped parsley

Shaved Parmigiano Reggiano

Heat up a pot of water, cook the linguine according to the instructions on the package.

Heat up a saute pan and add the butter. When the butter melts, add the olive oil. Stir in the garlic, lightly saute until aromatic before adding the shrimp into the pan. Saute the shrimp until half cooked and then add the white wine, salt, and sugar. Add the cherry tomatoes and linguine into the pot, stir to combine well.

When the shrimp is completely cooked, add a few squirts of the lemon juice, black pepper, and chopped parsley to the linguine, toss to mix well, dish out and serve immediately with some shaved Parmigiano Reggiano cheese.

Shrimp Scampi Linguine

Garlicky buttery shrimp scampi linguine – quick & easy recipe that you can make in one pot for the family. Super yummy and you’ll want it every day.

Last week I made the Hawaiian shrimp scampi and shared on my social media. Some readers suggested that I peel the shrimp and make it into shrimp scampi linguine. I thought it was such a great recipe idea as I love shrimp and the idea of garlicky and buttery shrimp with linguine sets my stomach rumbling.

What’s more, my almost 4-year old son loves Italian recipes. I personally love any kind of pasta which is not too heavy and loaded with fresh seafood. The little boy can eat pasta and spaghetti every day if I allow him so I made a pot of this super delicious and deeply flavorful shrimp scampi linguine for the family. We all enjoyed the dish very much.

For the pasta, you can use linguine, spaghetti, angel hair pasta, penne, or any shapes you like. It doesn’t really affect the taste. The key is to have fresh and big shrimp so every bite is bursting with the briny sweet taste of the shrimp, and every mouthful is garlicky, buttery, and oh-so-yummy.

I hope you get to try this super easy, quick, and simple shrimp scampi linguine recipe. The shrimp scampi is similar to the famous Hawaiian Giovanni’s shrimp scampi. Bon appetit!

To make this recipe a lot more accessible, check out the following video. Make sure you subscribe to my YouTube channel for future videos.

Garlicky buttery shrimp scampi linguine. Quick & easy recipe that you can make in one pot for the family. Super yummy and you’ll want it every day | rasamalaysia.com

Cook time:5 Minutes

4 servings linguine, for 4 people

1 lb shrimp, peeled and deveined

1/4 teaspoon cayenne pepper

2 oz unsalted butter (1/2 stick)

1 1/2 tablespoon olive oil

5 cloves garlic, peeled and minced

5 tablespoons white wine

6 cherry tomatoes, cut into halves

Salt, to taste

1/4 teaspoon sugar

Squirts of lemon juice

1/2 heaping teaspoon freshly ground black pepper

Chopped parsley

Shaved Parmigiano Reggiano

Heat up a pot of water, cook the linguine according to the instructions on the package.

Heat up a saute pan and add the butter. When the butter melts, add the olive oil. Stir in the garlic, lightly saute until aromatic before adding the shrimp into the pan. Saute the shrimp until half cooked and then add the white wine, salt, and sugar. Add the cherry tomatoes and linguine into the pot, stir to combine well.

When the shrimp is completely cooked, add a few squirts of the lemon juice, black pepper, and chopped parsley to the linguine, toss to mix well, dish out and serve immediately with some shaved Parmigiano Reggiano cheese.

1

Shrimp Scampi Linguine Recipe

Serves 4 | Prep Time: 15 Minutes | Cook Time: 5 Minutes

Ingredients:

4 servings linguine, for 4 people

1 lb shrimp, peeled and deveined

1/4 teaspoon cayenne pepper

2 oz unsalted butter (1/2 stick)

1 1/2 tablespoon olive oil

5 cloves garlic, peeled and minced

5 tablespoons white wine

6 cherry tomatoes, cut into halves

Salt, to taste

1/4 teaspoon sugar

Squirts of lemon juice

1/2 heaping teaspoon freshly ground black pepper

Chopped parsley

Shaved Parmigiano Reggiano

Method:

Heat up a pot of water, cook the linguine according to the instructions on the package.

Sprinkle the cayenne pepper to the shrimp. Set aside.

Heat up a saute pan and add the butter. When the butter melts, add the olive oil. Stir in the garlic, lightly saute until aromatic before adding the shrimp into the pan. Saute the shrimp until half cooked and then add the white wine, salt, and sugar. Add the cherry tomatoes and linguine into the pot, stir to combine well.

When the shrimp is completely cooked, add a few squirts of the lemon juice, black pepper, and chopped parsley to the linguine, toss to mix well, dish out and serve immediately with some shaved Parmigiano Reggiano cheese.

Cook’s Note

For extra umami flavor, you might drizzle a little bit of fish sauce (1 teaspoon) and just a wee bit of salt to taste. However, fish sauce is not necessary.

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