| Level: | Easy |
| Total: | 38 min |
| Prep: | 30 min |
| Cook: | 8 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 38 min |
| Prep: | 30 min |
| Cook: | 8 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 6 anchovies
- 6 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 2 stems oregano, leaves stripped and finely chopped
- A generous handful flat-leaf parsley, finely chopped
- 1 cup dry white wine
- 3 tablespoons butter, cut into small pieces
- 1 quart chicken stock
- 2 cups water
- 2 1/2 pounds large shrimp, peeled and deveined
- 1 pound linguini
- 1 lemon
- 1 cup basil leaves, about 20, torn
- Salt and freshly ground black pepper
- Crusty bread, torn into pieces
Instructions
- Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 678 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 54 g |
| Cholesterol | 328 mg |
| Sodium | 1363 mg |
| Serving Size | 1 of 6 servings |
| Calories | 678 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 54 g |
| Cholesterol | 328 mg |
| Sodium | 1363 mg |
Reviews
Best shrimp scampi I’ve had! Not hard to make either!
This recipe has been a staple in my house for years. The only alteration I’ve made is the protein. I use bite size pieces of chicken in place of shrimp because my mother has an allergy to shellfish.
Best scampi ever! I have been making this dish for years and have prepared it in many different versions depending on the guests that we entertain. Some have been vegan and vegetarian, substituted shrimp for snow peas, mushrooms and asparagus. So many way to prepare
Fantastic!
Wonderful easy dish – added fresh mushrooms to saute and used 1/2 stock 1/2 white wine delicious
Ive Made shrimp scampi before it is my faverate meal. my grandmom use to make it for me when i was younger. i really love it. i can’t wait to try this version because im a die hard rachel ray fan
I love this recipe but was glad to read the reviews prior to cooking. I did make some alterations: I substituted chopped scallions for the anchovies, 1.5 tsps of minced garlic (jar) for the cloves, and dry oregano and basil for the leaves. I also cut down on the liquids using 3 cups of stock and only 1 cup of water. Prior to cooking, I soaked the shrimp in lemon juice and then just dumped the entire bowl in the sauce with 3 minutes left to cook. I sprinkled parmesan cheese in the sauce at the very end. My husband thought it was the best scampi he ever ate! Thanks to everyone for their review!
I love this dish and have made it many times. I also add anchovy paste as a substitute, use 1/2 the water and add the shrimp at the last moment.
It was good. My family prefers the one I created.
Great flavor! I left out the water and only added as needed after reading other reviews. I would make this recipe again. I am going to try tp double and make it for a party I have coming up. More to follow…