Quick and easy to make, using leftover shrimp, this Shrimp Scampi with Linguine can be on your table in less than 30 minutes. Serve with a salad and crusty bread for a complete meal everyone will love!
Well, I have some news. Beginning in the new year, I’m going to be focusing a lot more on healthy recipes. My 46 year old husband had a heart attack on Saturday, and within an hour was having two stents inserted. The cardiologist is saying there is no damage to his heart, and no restrictions, except to watch his diet and lose weight. Yes, I still love bacon, and eggs, and cheese, and always will. I’m still underweight (and probably always will be), and so is my daughter. But, I do need to eat a lot healthier, too, so it’s going to be a change for the whole family.
Before this happened, I made my favorite Shrimp Scampi recipe. Actually, it was so good I made it twice in two weeks! I got the idea for this a few years ago after a holiday dinner at my house. We always serve cocktail shrimp for an appetizer, and one year we had a lot leftover, so I made shrimp scampi out of it. The trick is not overcooking the shrimp, since they are already cooked when you buy them. Just a minute in the pan of sauteed garlic and onion until they are heated through is all you need! Since it cooks so fast, it is perfect for #WeekdaySupper!
Shrimp Scampi with Linguine
If you are already watching your cholesterol or weight, you can substitute the butter for margarine (I prefer Smart Balance when I use margarine now), use low-carb linguine, and low-sodium chicken broth in place of the wine.
Check out all the other #WeekdaySupper recipes being shared this week!
Monday – Vegetable Pot Pie Hand Pies by Feed Me, Seymour
Wednesday – White Wine Garlic Mussels by Noshing With The Nolands
Thursday – Hot Brown Pasta Bake by A Kitchen Hoor’s Adventures
Friday – Kielbasa Roll Ups by Cindy’s Recipes and Writings
Shrimp Scampi with Linguine #WeekdaySupper
- 1 pound 71/90 count shrimp ,tails removed (TIP: tails are easier to remove if shrimp is still partially frozen, finish thawing after removing tails)
- 1 stick good quality butter
- 1 cup white wine or chicken broth
- 8 ounces whole grain linguine
- 8 cloves garlic ,minced
- 1/4 cup finely diced onion
- 2 tablespoons chopped fresh parsley
- juice of one lemon
- fresh ground black pepper ,to taste
- Cook the linguine for the lowest time indicated on the package directions, drain, and return to the pot, stirring in a few drops of olive oil to keep it from sticking. Meanwhile, melt the butter in a large saute pan over medium heat. Saute the onions until softened, about 5 minutes. Add the garlic and saute for 1 more minute. Pour in the wine or chicken broth and lemon juice. Stir in the parsley and pepper, bring to a simmer. Stir in shrimp and linguine and cook until the shrimp is hot, about 1 minute.