Tag: Butter

Pan-Seared Ribeye with Garlic Butter

Pan-Seared Ribeye with Garlic Butter

Pan-Seared Ribeye with Garlic Butter is a delicious and easy recipe to try when you want a special melt-in-your-mouth steak. My husband gave this 5 stars! When it comes to choice beef, ribeye steak ranks right up there with the best. It really needs no 

Bourbon Pecan Pie with Whipped Cream

Bourbon Pecan Pie with Whipped Cream

Bourbon Pecan Pie with Whipped Cream is perfect for the holidays or for family gatherings. Our family loves this recipe. Rich, buttery filling loaded with pecans and just a hint of bourbon flavor, topped with a light whipped cream. Simply delicious! (This post modified with 

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine - Jumbo shrimp smothered in buttery garlic sauce. Red pepper flakes, lemon juice, parsley, and topped off with freshly grated Parmesan. Oh my! So-good and so-easy! Click to Tweet

I love shrimp, and I love garlic. Add in your favorite linguine–dried or homemade, and you have Shrimp Scampi with Linguine. A scrumptious dinner. 

Jumbo shrimp smothered in buttery garlic sauce with specs of red pepper flakes for heat. Lemon juice for a little tartness; fresh parsley or dried, and topped off with freshly grated Parmesan. Oh my! This recipe is oh-so-good and oh-so-easy!

Ingredients Needed to Make Shrimp Scampi

  • olive oil
  • butter
  • minced garlic
  • minced onion
  • large shrimp
  • kosher salt
  • freshly ground black pepper
  • red pepper flakes
  • parsley (fresh or dried)
  • freshly squeezed lemon juice
  • Parmesan cheese
  • linguine (See my Homemade Pasta Recipe Here.)

Instructions for Preparing this Recipe

This recipe doesn’t take very long to prepare, so I like to have all of my ingredients measured and ready to use. To begin, thaw the shrimp in a colander under running cool water.

Using a cutting board and a favorite chef’s knife, mince the onion and garlic. Place in a small prep bowl and set aside.

Having your ingredients ready to go and at your fingertips makes preparing this dish so much easier.

Next, using small prep bowls, measure out the red pepper flakes and parsley. You may use either fresh chopped parsley or dried. I always like to use my fresh herbs when they are available. If using fresh, use 1/4 cup chopped parsley.

In another bowl, measure our your freshly squeezed lemon juice, and then your grated Parmesan cheese. Having your ingredients ready to go and at your fingertips makes preparing this dish so much easier.

Prep Work Done-Time to Cook the Pasta

Once your prep work is done, it’s time to cook your pasta. If you decide to use dried linguine, may I suggest my favorite brands: De Cecco Pasta Linguine #7 or if you really want to splurge try Morelli Linguine with Wheat Germ. It’s pretty fantastic.

Bring a large pot of water to boil with 2 teaspoons Kosher salt. Once it reaches boiling point, add in the dried linguine and cook for 7-10 minutes to al dente.

Making Homemade Pasta

Better yet, make your own fresh pasta! Fresh pasta will not take as long to cook, so you can save this step for last by following the directions for my Homemade Pasta Here.

Reserve 1 cup of the pasta water, and drain the rest in a colander. Return pasta to the pot and toss with 1 tablespoon olive oil. Set aside and keep warm.

While your pasta is cooking, in a large cast iron skillet or shallow Dutch oven, melt butter with 4 tablespoons olive oil over medium low heat. Add the minced onion and garlic. Saute for 3 minutes, being careful not to burn the garlic.

Making Shrimp Scampi

Add in the shrimp, and season with salt and pepper. Saute for 5-7 minutes until the shrimp turns pink. Remove the pan from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese.

Add the cooked pasta to the shrimp mixture and toss to combine. This recipe will serve 4-6 people.

For a wine suggestion, may I recommend this Italian wine, Pighin Pinot Grigio.

See more Italian Dinner Ideas Here. See more Fish and Seafood Recipes Here.

Recipe for Shrimp Scampi with Linguine - Cast Iron Cooking

Shrimp Scampi with Linguine

Here is a delicious recipe that is "oh-so-good" and "oh-so-easy."
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American, Italian
Keyword: Butter, Cast Iron Cooking, Garlic, Jumbo Shrimp, Onions
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Equipment

Stainless Colander
Prep Bowls
Lemon Juicer
Grater/Zester

Ingredients

Instructions

Prep Work First:

  • Thaw shrimp in a colander under cool running water. Devein and remove tails.
  • Using a cutting board and knife, mince onion and garlic. Set aside.
  • Using prep bowls, prepare measurements for 1) red pepper flakes and parsley, 2) lemon juice, and 3) Parmesan cheese.
  • Bring to a boil a large pot of water with 2 teaspoons Kosher salt. Add linguine and cook for 7-10 minutes to al dente or as directed for homemade pasta. Reserve 1 cup of the pasta water for use later, if needed. Using a colander, drain remaining water and return pasta to pot. Toss with 1 tablespoon olive oil. Set aside and keep warm.
  • In large cast iron skillet or shallow Dutch Oven, melt butter with 4 tablespoons olive oil over medium heat. Add the minced onion and garlic. Saute for 3 minutes, being careful not to burn.
  • Add the shrimp, salt, and pepper. Saute for 5-7 minutes until the shrimp turns pink.
  • Remove the skillet or Dutch oven from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese. Add the cooked pasta to the shrimp mixture and toss to combine.
  • Add pasta water if needed. Serves 4-6

Notes

Wine Suggestion: Pighin Pinot Grigio
*Unless otherwise noted, all butter on this recipe site is salted.

Nutrition

Calories: 621kcal | Carbohydrates: 61g | Protein: 33g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 2197mg | Potassium: 406mg | Fiber: 3g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 2mg
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Recipe for Shrimp Scampi with Linguine

Moist Butter Cake with Chocolate Frosting

Moist Butter Cake with Chocolate Frosting

Every now and then, I get a hankering for a Moist Butter Cake with Chocolate Frosting. Here’s one you can make homemade from scratch. And homemade is always better! (Post modified with new photos on 3/22/22.) What makes this cake so delicious? Butter. And buttermilk. 

Refrigerator Mashed Potatoes

Refrigerator Mashed Potatoes

I enjoy making Refrigerator Mashed Potatoes for family gatherings or church potlucks. They are so easy to make and can be prepared a day ahead. I’ve been making this recipe for years and it’s still one of my family’s most requested potato recipe. (Recipe updated