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    You are in: Home / Italian / Summer Shrimp Scampi With Linguini Recipe
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    Summer Shrimp Scampi With Linguini

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Pegasus from SF's Note:

    I adapted this dish from a Tyler Florence recipe one evening while trying to come up with a way to use an abundance of fresh basil and tomatoes from my garden. I had made a batch of fresh pesto with toasted pine nuts the day before. You can make your own or use ready made from the grocers. AND I used large frozen shrimp (lets face it, most grocers more than 25 minutes from the ocean only sell frozen anyway!). The combination of shrimp and tomatoes with a little garlic and basil seemed like a natural for a summer evening dinner. Add a little toasted sour dough garlic bread. My family polished off the whole platter.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For the pasta, bring a large pot of water to boil. When it comes to a boil add a couple tablespoons salt and the linguini. Stir to separate pasta, cover & cook 6-8 minutes or until not quite done. Drain the pasta & reserve about a cup of the liquid.
    2. 2
      If using frozen shrimp, defrost them in a strainer under cold running water.
    3. 3
      Meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. Remove shrimp from the pan; set aside and keep watm. Add the wine, pesto and lemon juice and bring to a boil. Add 2 tablespoons of butter. When the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. Toss well and season with salt and pepper . Top with lemon zest and serve immediately.

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    Nutritional Facts for Summer Shrimp Scampi With Linguini

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 748.9
     
    Calories from Fat 249
    33%
    Total Fat 27.7 g
    42%
    Saturated Fat 9.6 g
    48%
    Cholesterol 84.1 mg
    28%
    Sodium 162.6 mg
    6%
    Total Carbohydrate 99.8 g
    33%
    Dietary Fiber 9.4 g
    37%
    Sugars 2.5 g
    10%
    Protein 23.3 g
    46%

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