One-Pot Wonders

Shrimp Scampi with Linguine

July  9, 2010
0 Ratings
  • Serves 6
Author Notes

The scampi sauce is the star of the show in this dish. The extra-virgin olive oil is infused with anchovies, garlic, and crushed red pepper. Sautéing the anchovies causes them to melt and develop a somewhat nutty flavor-not a fishy taste at all. Fresh basil and parsley add a herbal aroma. and red pepper flakes give mild warmth. Finishing off the scampi sauce with white wine and butter makes it creamy. Cooking the whole wheat linguine in the same pot as the scampi causes the pasta to absorb the flavors of the sauce and is convenient. Although any type of seafood or even chicken would be delicious in this sauce, I like to use succulent and juicy shrimp with fresh lemon juice. Have some crusty bread on hand to sop up every bit of the scampi sauce. —Kiss the Cook

What You'll Need
  • 3 tablespoons extra-virgin olive oil
  • 6 anchovies
  • 6 garlic cloves, chopped
  • 1 teaspoon red pepper flakes
  • 1 cup fresh basil leaves, torn
  • 1/4 cup Italian parsley, finely chopped
  • 1 cup dry white wine
  • 3 tablespoons unsalted butter
  • 1 quart chicken broth
  • 1 cup water
  • 2 1/2 pounds large shrimp, peeled and deveined
  • 1 pound whole wheat linguini
  • juice and zest from 1 lemon
  • sea salt (go light on the salt because anchovies are salty) and freshly ground black pepper
  1. 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.
  2. Add parsley, basil, and wine and reduce for 1 minute then melt butter into sauce. Add chicken broth and water to the pan and bring to a boil. Stir in the linguini and reduce heat to medium. Simmer uncovered for 6 to 7 minutes until pasta is almost al dente.
  3. Add the shrimp cook for 2 to 3 minutes more or until shrimp are firm. Stir in lemon juice and zest and season with sea salt and pepper to your taste.

See what other Food52ers are saying.

  • Steve Courmanopoulos
    Steve Courmanopoulos
  • Derrick L. Davis
    Derrick L. Davis
  • Kristen Mcclure
    Kristen Mcclure
  • cakillgore

7 Reviews

fosterOR November 30, 2017
Gosh, so wish one of the questions below had been answered about proportion of liquids to pasta/shrimp. Made this tonight before reading the comments (my mistake) but 2-5 years and no clarification? Dinner not so great here.
Steve C. December 29, 2015
One quart chicken broth added to the sauce, on top of a cup of wine and a cup of water? All added to sauce that's only reduced for one minute? Is this possibly a typo? I can't see how you would have any "sauce" at the end, only about a quart and a half of liquid? Please clarify. Thanks.
Derrick L. December 7, 2015
Can not wait to make this. Oh my.
Kristen M. June 6, 2015
I think this was pretty good. We made this with shrimp from the farmers market and basil from our garden. I added the fresh herbs both at the beginning, and at the end. Additionally, I added a bit more garlic, and some more butter right before serving. I think you would need a very large skilled if you made the recipe as described, a deep one. I halved it.
fosterOR April 1, 2013
I used a deep skillet (guess "large fryer" same thing?) with roughly 3 inch high sides. Capacity was sufficient. It was very tasty but I'm wondering about the solid/liquid proportions. I didn't have linguini/spaghetti/fettucine on hand so did it with rigatoni (part of the problem I'm thinking) but the sauce was very thin. Thinking I might play around with the quantities next time to make a sauce with hopefully a bit more body. Unless anyone else has done that or used a different recipe?
cakillgore June 11, 2012
What type of pan are you using to cook everyting in? A large fryer? Thanks - making tonight!
mboerner October 18, 2011
Just made this recipe with chicken breasts. It has the real taste of northern Italy in it, subtle with no single flavor standing out. My husband raved about it.