Shrimp Scampi Linguine with Cherry Tomatoes

Shrimp Scampi Linguine with Cherry Tomatoes





Shrimp Scampi Linguine with Cherry Tomatoes is an easy, delicious recipe for any occasion.  The roasted cherry tomatoes add an extra pop of flavor to the classic lemon and garlic sauce.  The sweet, briny shrimp and is the perfect counterbalance for the garlicky, acidic sauce.  This is a quick, easy recipe that will quickly become a mainstay on your dinner table.

Notes

Shrimp Scampi is a classic for a reason because it is absolutely delicious.  Butter, lemon, garlic, and shrimp is a perfect combination, and it also lets you experiment.  I added roasted cherry tomatoes to my recipe, but that is just one of the many tweaks you can make to this recipe.  One of the easiest changes you can make is to replace all the black pepper in the recipe with red pepper flakes to add an extra pop of spice.  If you want to add some vegetables to the dish, roasting some broccoli with the tomatoes or sauteing some spinach with the onions would both be great additions.  If you have a little extra money, go ahead and add some lobster which would mimic the flavors of my Shrimp and Lobster Risotto.  Want to make this a brunch dish?  Serve the shrimp over grits.  Don’t be afraid to experiment with my Shrimp Scampi Linguine with Cherry Tomatoes and make it your own.



Ingredients

1 lb. peeled and deveined shrimp (shells reserved)

1 small onion diced

4 cloves of garlic minced, separated

1/2 cup of dry white wine

1 pint of cherry tomatoes, halved

3 Tbs. butter, separated

2 Tbs. olive oil, separated

The zest of 2 lemons, separated

2 Tbsp. lemon juice

Salt and pepper to taste

1 lb. of linguine

2Tbs. minced parsley separated

1 Tbs. of basil cut into a chiffonade 

 

Directions

  1. Season the shrimp with salt, pepper, 1 Tbsp. of olive oil, 1 Tbsp. of parsley, 2 cloves of garlic, and the zest of one lemon.  Refrigerate the shrimp for an hour.
  2. Cover the reserved shrimp shells with water (about 2 cups), and bring to a boil.  Once the water is boiling, remove the pot from the heat and set aside for 10 minutes.  Strain the liquid into a bowl and discard the shrimp shells.
  3. Put a sheet pan in the oven and heat to 450 degrees.  Once hot, place the cherry tomatoes on the hot pan and roast for 10 minutes.  After 10 minutes the tomatoes should be soft and the skins should be pulling away from the flesh.  Let the tomatoes cool for a few minutes and remove the tomato skins and set the flesh aside.
  4. Bring a large pot of salted water to a boil over high heat.  Add the linguine and cook a minute short of the directions on the package.
  5. As the pasta is cooking melt 2 Tbsp. of butter into a Tbsp. of olive oil over medium-high heat.  Once melted, saute the onion, and remaining minced garlic until softened.  Add the shrimp and saute until just beginning to turn pink.  Add the wine, and a cup of the shrimp stock, and stir in the remaining Tbsp. of butter.
  6. Drain the pasta, reserving a 1/2 cup of the water.  Add the pasta and roasted tomatoes to the sauce and stir to combine.  Remove from the heat and add parsley, basil, lemon zest and lemon juice.  Serve immediately.

Shrimp Scampi Linguine with Cherry Tomatoes

Total Time: 1 hour

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Ingredients

  • 1 lb. peeled and deveined shrimp (shells reserved)
  • 1 small onion diced
  • 4 cloves of garlic minced, separated
  • 1/2 cup of dry white wine
  • 1 pint of cherry tomatoes, halved
  • 3 Tbs. butter, separated
  • 2 Tbs. olive oil, separated
  • The zest of 2 lemons, separated
  • 2 Tbsp. lemon juice
  • Salt and pepper to taste
  • 1 lb. of linguine
  • 2Tbs. minced parsley separated
  • 1 Tbs. of basil cut into a chiffonade

Instructions

  1. Season the shrimp with salt, pepper, 1 Tbsp. of olive oil, 1 Tbsp. of parsley, 2 cloves of garlic, and the zest of one lemon. Refrigerate the shrimp for an hour.
  2. Cover the reserved shrimp shells with water (about 2 cups), and bring to a boil. Once the water is boiling, remove the pot from the heat and set aside for 10 minutes. Strain the liquid into a bowl and discard the shrimp shells.
  3. Put a sheet pan in the oven and heat to 450 degrees. Once hot, place the cherry tomatoes on the hot pan and roast for 10 minutes. After 10 minutes the tomatoes should be soft and the skins should be pulling away from the flesh. Let the tomatoes cool for a few minutes and remove the tomato skins and set the flesh aside.
  4. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook a minute short of the directions on the package.
  5. As the pasta is cooking melt 2 Tbsp. of butter into a Tbsp. of olive oil over medium-high heat. Once melted, saute the onion, and remaining minced garlic until softened. Add the shrimp and saute until just beginning to turn pink. Add the wine, and a cup of the shrimp stock, and stir in the remaining Tbsp. of butter.
  6. Drain the pasta, reserving a 1/2 cup of the water. Add the pasta and roasted tomatoes to the sauce and stir to combine. Remove from the heat and add parsley, basil, lemon zest and lemon juice. Serve immediately.

Shrimp Scampi Linguine with Cherry Tomatoes Pin
Shrimp Scampi Linguine with Cherry Tomatoes Pin

 

28 Replies to “Shrimp Scampi Linguine with Cherry Tomatoes”

    1. The zest tastes more lemony (is that a word?) than the juice. The juice provides much-needed acid, but if you want it to taste like lemon, use the zest.

  1. I definitely have to try this one. It looks so yummy and kind of simple in the making. Bookmarking this for a marvulous upcoming dinner 🙂 Thanks, Kat

  2. Nice And Very useful info,
    This article important and really good the for me is.Keep it up and thanks to the writer.Amazing write-up,Great article. Thanks!
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    your info is quite helpful to forever

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