When purchasing pumpkins for the kids, this delicious family tradition got its start. Each child received one to create their own jack-o-lantern. Mama has one who can cook! Usually, this treat is enjoyed by friends and family. Adjust it to suit your family’s needs as I do. Confectioners sugar or cream cheese icing are both delicious toppings.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package linguine pasta
- 2 tablespoons butter
- 1 ½ tablespoons olive oil
- ½ cup chopped red bell pepper
- ½ cup chopped yellow bell pepper
- 6 cloves garlic, sliced
- 48 large shrimp – peeled, deveined, and tails removed
- ½ cup dry white wine (such as Chardonnay)
- 1 teaspoon lemon juice
- ¼ cup clam juice
- 2 tablespoons butter
- 1 ½ tablespoons olive oil
- 2 tablespoons heavy cream
- 1 ½ teaspoons crushed red pepper flakes, or to taste
- 3 tablespoons chopped fresh parsley
- 1 teaspoon sea salt
Instructions
- 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. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
- Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
- Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.
Nutrition Facts
| Calories | 573 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 283 mg |
| Dietary Fiber | 3 g |
| Protein | 38 g |
| Saturated Fat | 8 g |
| Sodium | 673 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I decided to add a can of baby clams & a can of chopped clams. The sauce as is was perfect! I also added baby bella mushrooms & finely chopped white onion. My husband LOVED it! Thank you for the great recipe!
It was delicious, my partner really liked it. I think it was to much red pepper for me, but, he likes the spice! I’ll definitely be making again! I tried adding a photo that I took, but it says it’s to large.
This was really good. When hubby likes it, I know the recipe is a keeper! I did not have heavy cream so used a little half and half and Greek yogurt. I also didn’t have clam juice so I used chicken broth. Did not have fresh parsley so used dried. Regardless of theses substitutions it still turned out delish! Thanks for the yummy recipe!
Fantastic! Only difference I made was I used 1/8 of a cup of fish sauce instead of the clam juice.
Very tasty dish. I modified the recipe a little bit. I doubled the sauce ingredients except water (used 1 cup of the pasta water), added a few more cloves of garlic, added lightly butter-fried Hawaiian sausage and hot link, omitted the peppers, and added pepper.
Simple and yummy. My only complaint is the cooking time of the shrimp is a bit much. I would change that to 2-3 mins tops. Mine came out overcooked. Other than that, its a very good recipe!
mmmm good
I love this dish! It’s better than McCormick and Schmick’s Shrimp Scampi. Less unsalted butter, comparing to theirs when their dish cools; you see butter congealed on top. Thanks! I also added bella mushrooms and asparagus. R. Winn
This was awesome, even with frozen, cooker shrimp. Just defrost in cold water first and just beat in the sauce.
Loved the flavor of the broth!
Definitely see why scrumptious is the first word! Soooo good!
This recipe was unexpectedly delicious! If you like an oil based sauce with flavor then this is it! I added scallops and an extra 1/2 tsp lemon juice!
This was a great recipe and came together quickly. Did not have whipping cream so used 1/2&1/2 or the pasta water as others suggested and only used 1 tsp of the red pepper flakes. This is a keeper in my recipe book.
Really good!! I added clams, topped with lemon zest, parmesan, and parsley. I will save and make this again. Thank you for the recipe.
Delicious i made few changes though
This dish was good but it lacked flavor. It was way too much oil and it stripped the seasoning. I’ll try making again and using a tablespoon less of oil and add more seasoning
Instead of the pasta water, I added a cup on chicken stock. I used 2 T dried parsley because I didn’t have fresh – would probably prefer fresh next time. The family loved it – a keeper.
DO NOT ADD THE NOODLE WATER!! I spent a lot of time making this, followed the directions step by step, and it ended up tasting pretty plain! I should have known better, but next time I will definitely not add the water.
Delicious! #shrimp are irrelevant, I used 2# Large (likely a bit more than this calls for. I also substituted 2T butter each time it called for 1.5T olive oil and about doubled the wine, lemon juice, clam juice & heavy cream. I only used about 3/4 of the linguine. Also, I added the crushed red pepper, an equal amount of Chipotle pepper and Tony Chachere’s seasoning before the shrimp (better flavor, not too much heat). Served 3 with enough left over for a light, satisfying lunch.
Made this just as directed and the whole family loved it. Recipe was easy to follow, and made plenty. I will be making this again.
The recipe is delicious! I omitted the peppers because the store is sold out but I followed everything else to the T and served topped with parmesan. Will make again for sure!