Good Life, Good Food: Shrimp Scampi with Linguini

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Shrimp Scampi with Linguini.


1 lb cooked linguini

1 lb shrimp, peeled and deveined

4 Tblspn butter

4 Tblspn extra virgin olive oil

2 ea shallots, finely diced

2 ea garlic cloves, minced

½ tsp McCormick Red Pepper Flakes

½ C dry white wine

1 ea lemon, juiced

¼ C fresh parsley, finely chopped


In a large sauté pan melt 2 Tblspns of butter and 2 Tblspn of extra virgin olive oil over medium heat. Saute the shallots, garlic and red pepper flakes until shallots become translucent, about 3-4 minutes. Season shrimp with kosher salt and coarse black pepper; add them to the pan and cook until they turn pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Deglaze the pan with the white wine and lemon juice, stir well and bring to a boil. Add 2 Tblspn each of butter and extra virgin olive oil.

When the butter has melted return the shrimp to the pan along with the parsley and cooked linguini. Stir well and season with kosher salt and coarse black pepper. Drizzle with a little bit of extra virgin olive oil and serve! Light and full of a wonderful fresh garlic flavor complimented with the fresh parsley! Enjoy!!