shrimp scampi linguine
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Ingredients
- 1/2 lb. linguine pasta
- olive oil
- 2 cloves garlic, minced
- 1/2 spanish onion, minced
- 2 cups grape/cherry tomatoes (slice some in half, leave the rest whole)
- 1 lb. large shrimp
- 3/4 C pasta cooking H20
- juice of 1 lemon
- 4 tbsp unsalted butter
- some chopped green onions
some chopped parsley
optional * 1/2 olives 1/2 T capers
bring a pot of H20 to a boil, add a generous amount of salt and toss in the linguine pasta to cook until al dente.
in a sauce pan, saute the garlic and onion in some good olive oil and 1 tbsp butter.
add the tomatoes and cook for 1 minute.
add the shrimps and cook until pink.
ladle in some of the pasta cooking H20, let it simmer for a few minutes then add the lemon juice & the rest of the butter. let it cook and thicken a bit for a few minutes.
add the green onions and parsley.
toss the cooked pasta with the sauce.
serve immediately.
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