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Nutrition Facts
Serving Size 1 (325g) Recipe makes 4 servings
Calories 758
Calories from Fat 252		(33%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 83mg		27%
Sodium 152mg		6%
Potassium 821mg		23%
Total Carbohydrate 100.2g		33%
	Dietary Fiber 9.5g	37%
	Sugars 2.5g
Protein 24.7g		49%
detailed view... how is this calculated?

Summer Shrimp Scampi With Linguini

Recipe #386963 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Pegasus from SF
Aug 24, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1 lb linguine
4 tablespoons butter
4 tablespoons extra-virgin olive oil
1 large shallot, finely diced
5 garlic cloves, sliced thin
1/4 teaspoon red pepper flakes
20 large shrimp, peeled and deveined, tail on
salt & freshly ground black pepper
2 cups grape tomatoes, quartered
1/2 cup white wine
1/2 cup basil pesto
1 lemon, zested & juiced

Directions

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
If using frozen shrimp, defrost them in a strainer under cold running water.
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.