Shrimp Scampi over Linguini

I live in New England, and  when you are a NewEnglander, you have been exposed to really fresh seafood.  Seafood has always been a mainstay here in the Northeast and I guess that is why every so often my body craves it.  One of my all time favorites is Shrimp Scampi.  I have made this recipe so often I feel like I could make it in my sleep. Here is why it it so good.

I use fresh or frozen uncooked shrimp for this recipe.  Why not use frozen precooked shrimp?  The answer is simple….texture.  Precooked frozen shrimp ,when thawed , sometimes has a mushy texture,  I am not sure why this happens but it does.  We all have had those precooked shrimp rings at parties and holidays and the shrimp rarely tastes as good or as fresh as when you order shrimp cocktail at a restaurant.

I use fresh garlic, better for getting those precious antioxidants we all need.  Also, when making this recipe I  use a dry, mild flavored white wine like Pinot Grigio. I have used a Chardonnay in a pinch, but find the flavor too overpowering. Fresh lemon juice ( as opposed to bottled), and lastly, freshly chopped flat leaf parsley.

The really nice benefit of this recipe is that it is simple and quick. This makes a really great dish when entertaining friends, it is sure to impress!  Serve it up with some garlic bread and a side salad and you have one delicious meal.

Prep time: 40 minutes                  Serves 4


  1. 1 pound thawed uncooked shrimp ( remove tails and shells)
  2. 1/3 box linguine
  3. 4 cloves of fresh minced garlic
  4. juice from 1\2 fresh lemon or 1 tbsp.
  5. 1/4 cup flat leaf parsley chopped
  6. 1/3 cup dry white wine
  7. 2 tbsp butter
  8. 2 tbsp olive oil
  9. 1 tsp cornstarch mixed with 1-2 tablespoons water  (optional). This helps the sauce grab onto the linguini.

Start boiling water for pasta.  When water reaches full boil, add pasta. While pasta is cooking,   add butter and oil to saute pan and heat on medium low heat.  Heat until butter is mostly melted then add garlic.  Cook  1 minute or until garlic is fragrant.  Add shrimp to saute pan and cook until fully pink.  Then add lemon and wine and cook for 5 minutes.   Add cornstarch and water( if adding ) while stirring until you get a lightly creamy texture ( you may not need to add all of the cornstarch liquid)  cook 1 minute and add parsley. Lightly season with salt and pepper if desired.   Drain pasta when ready and place in pasta bowl.  Top with shrimp scampi and serve immediatley.

Sprinkle a bit of Parmesan cheese on top if you like and enjoy!!

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