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Shrimp Scampi Con Linguine

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“This is a very basic scampi recipe, yet with HUGE flavor. Please feel free to add flavor to it. I've made this recipe for 10-15 years using what I had on hand and have never disappointed my family. This is my first posting because my family and friends rave about it.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and devein shrimp reserving shells (shrimp stock).
  2. In a small sauce pan add 1c water, 1 Tbl Old Bay, 1/4 tsp cayenne, 1tsp cajun seasoning, shrimp shells.Bring to a boil and reduce by half. Voila Shrimp stock! Now strain the shells and spices through a fine sieve and reserve the 1/2 c of tasty stock.
  3. Saute onion in butter for 3-4 minutes Add garlic saute 2 minutes more stirring constantly.
  4. Add tarragon and next 5 ingredients bringing to a boil and then deglaze the pan with dry vermouth. After 2 mins add Shrimp stock and boil 1 min longer.
  5. Reduce heat to medium and add shrimp sauteing for 3 mins until shrimp just begin to turn pink.
  6. Add cooked Linguine and parsley -- folding to coat evry last strand with the scampi sauce.
  7. Serve hot with Garlic Toast and a Arrugala salad. Mangia.

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