Baked Brie with almonds, maple syrup, and. favored during parties! For this, I use a can of Quebec maple syrup, finest light AA grade.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package linguine
- ¼ cup olive oil
- ¼ cup butter
- 6 cloves garlic, minced
- 1 pound peeled and deveined medium shrimp
- ¾ cup white wine
- ½ cup lemon juice
- ¼ teaspoon crushed red pepper
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ½ pint grape tomatoes, halved
- 2 tablespoons grated Pecorino Romano cheese
- 1 tablespoon chopped fresh parsley
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. 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.
Nutrition Facts
| Calories | 707 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 289 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 652 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Best Shrimp Scampi I have ever had. A new family favorite!
excellent – quick. would reduce the lemon juice a little. I used fresh tomatoes instead of can. otherwise great
Great job! Tomatoes a good add!
Perfect! Everyone has their own tastes but this was the recipe that made me decide to try this at home. Perfect! The ingredients are clean and simple making it a rarity where restaurant quality dish can be easily replicated with a minimum amount of effort. Just for clarity… My family and I loved it. I’m looking forward to making it again. There weren’t any leftovers.
It turned out great. It was delicious. My family loved it. Can’t wait till I make it again.
We all loved it. So quick and easy. I cut down the lemon juice to half, as my son isn’t a huge fan of savory lemon dishes.
Delicious.. I have made this a couple of times pretty much as written with a few tweaks here and there. In the past I used a Chardonnay white wine, and it was delicious. This time all I had was a sweet white wine, and I must say any SWEET white wine will elevate this delicious recipe. Also, I add just a dash of lemon juice, and always use old bay seasonings when preparing a seafood dish,This is a fabulous quick throw together ?recipe you can tweak to your liking, and will be a hit with your guests!
I made it exactly to the recipe, it was good but WAY too much lemon for me. I will make it again but will either eliminate the lemon juice or maybe a tablespoon. You prefer my scampi a little more “oily” and the lemon juic cuts it too much in my opinion.
I added asparagus and bell peppers. Cooked as per recipe
Outstanding. easy to make and very delicious!
This recipe was great! And very fast, I don’t think it took the 45 minutes indicated. I did substitute spinach fettuccine to cut down on carbs.
Loved it, even better the next day for lunch.
Followed the recipe exactly. It was good but next time I’ll use half the amount of both lemon juice and tomatoes and twice as much cheese.
I enjoyed this, but I made a few changes. I used 1/4 cup lemon juice, and it was still extremely lemony. A bit much for my partner and I, unfortunately. The shrimp were overcooked, I would recommend adding them later than the recipe says to. I also used dairy free ‘butter’ because I can’t have dairy, and the sauce still had a nice consistency. Overall, I liked this recipe and will likely use it as a base in the future.
Followed directions exactly and it was sublime.
Delicious! Hubby and I loved it and I will definitely make this again. I didn’t have any lemon on hand, but will be sure to get it for the next time. Also, I added asparagus which worked well with the other ingredients. I picked fresh parsley, basil and arugula from my garden and chopped this all up and added it during the last few minutes. Great!
Next time definitely adding fresh spinach or asparagus. But it was a great light, easy to make dish
Great recipe!! Quick and easy
I tried this as written and found the shrimp to get really over-done by the time it was ready to serve. I would recommend taking the shrimp out of the pan after they turn pink, in 2-3 minutes, and then return them to the pan at the end with the tomatoes for that last 1 minute warm up. Overall a quick and tasty meal though.
Easy to make and delicious. Substituted fresh chopped parsley for basil ( did not have any) and italian diced tomatoes, and added some lemon zest and pink peppercorns. Husband loved!!!! Used chardonnay for wine.
I make shrimp scampi often and usually different every time. I liked the addition of the grape tomatoes. I recommend cutting way back on the lemon juice and if you want a truly Italian dish, dump the cheese. Fish and cheese are never never combined in Italian cooking.