Cooking With Catherine | Linguine With Shrimp Scampi

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  • Vegetable oil
  • 1 Tbsp. kosher salt plus 1 ½ tsp.
  • ¾ lb. linguine
  • 3 Tbsp. unsalted butter
  • 2 ½ Tbsp. good olive oil
  • 1 ½ Tbsp. minced garlic (4 cloves)
  • 1 lb. large shrimp, peeled and deveined
  • ¼ tsp. freshly ground black pepper
  • ⅓ c. chopped fresh parsley
  • ½ lemon, zest grated
  • ¼ c. fresh lemon juice
  • ¼ lemon, thinly sliced in half-rounds
  • ⅛ tsp. hot red pepper flakes


  • Drizzle some olive oil in large pot of boiling salted water, add 1 tablespoon of salt and the linguine, cook for 7 to 10 minutes.
  • Meanwhile, in another large heavy-bottomed pan, melt butter and olive oil over medium-low heat. Add garlic, sauté for one minute. Beware- garlic burns easily.
  • Add shrimp, another 1½ tsp. salt and the pepper. Sauté until shrimp turn pink, about 5 minutes.
  • Remove from heat and add the rest of your ingredients, toss to combine.
  • Serve with pasta.

Overall this was a decent, easy recipe, however next time I would add less lemon and maybe more garlic and butter. With the zest, the slices and the lemon juice, it was pretty overwhelming. Next time I might even substitute some white wine instead of the lemon juice. I made this dish for lunch while vacationing in Florida and it was the perfect, light, citrusy lunch for summer.


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