One-Pot Wonders
Shrimp Scampi with Linguine
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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.
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.
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