Shrimp Scampi and Linguine


I love to cook and have done so since age 12.  There was not one logical reason for me to learn how to cook but it was just a calling, I guess.  I also love wine.  This blog brings together the best of both worlds.

When I cook, it is rare that I fail to tweak any receipe I find in a cookbook, online, or in a magazine.  To me, cooking is all about creating something that you can call your own.  I also rarely measure so please take any below with a grain of salt.  Making matters a bit more complicated, I hardly ever make the same dish exactly alike.

This recipe is one I found in the Big Oven app on my iPAD.  I love good seafood and pasta so it was a natural to make shrimp scampi over linguine pasta.  This meal is pretty easy to make and should only take about 40 mins to prepare and serve.  I will list the ingredients first and then describe my own signature to this very tasty dish.


12 oz DeCecco Linguine Fini pasta

3 TB olive oil

3 TB Butter

5 Garlic gloves finely minced

3 TB Spring Onions minced

1/2 cup white wine

1/2 cup clam juice (bottled)

1/2 tsp ground black pepper

1 LB large shrimp, peeled and deveined.

1/4 cup finely minced parsley

Salt to taste

1/4 a tsp of Tony Chachere’s Creole Seasoning

1 small wedge of lime and lemon


Before cooking the pasta, wash, peel, and devein the shrimp.  Put the shrimp in a medium size bowl and add one finely minced glove of garlic, squeeze in a wedge of lime and lemon, a table spoon or so of olive oil, a tablespon of white wine, and the Tony Chachere’s.  Set asside and let the shrimp marinade about 30 minutes.  I strongly recommend that you use Gulf shrimp only.  The farm raised stuff just has very little taste.

In a large skillet, heat the three tablespoons butter and olive oil over medium low heat.  Add the four cloves of minced garlic and three tablespoons of chopped spring onions.  It is imperative that you cook the onion and garlic under as low a heat as possible so you do not burn the garlic.  You should only saute the garlic and onions no longer than four minutes stirring frequently.  Raise the heat to medium and add the wine, clam juice, and pepper.  Put about half the chopped parsley into the skillet.   Simmer for about 3 minutes.

While making the scampi sauce, bring a large pot of water to boil for cooking the linguine.  Add a touch of salt and cook the pasta about till al dente.  Drain the steaming hot pasta and return to the pot and add a little olive oil so it does not stick together.

Do not cook the shrimp until the bitter end.  It is a common mistake to overcook seafood and shrimp in particular.  Once the pasta is ready add the shrimp to the skillet and spread out so each is equally cooked over medium low heat.  The shrimp only takes about a 90 seconds on each side or until they turn pink.

Pour the sauce and shrimp over the cooked pasta and let it sit covered for about 10 minutes in a pot.  It is important for the juices to infuse the pasta.  When you are ready to serve, garnish the pasta with some freshly grated romano cheese, ground black pepper, and the remainder of the parsley.  Serve with good french bread and a salad.

I prefer white wine with this dish but it could be had with a Pinot Noir too.  Please try to store your wine in a cool place on its side.  For whites, I recommend putting it in the fridge for no more than 30 minutes before you eat.  The taste of the grapes disappears when the wine gets too cold.


Suggested wine pairings:  Cline Viognier, Trimbach Riesling (from the Alsace region of France it is very dry not at all sweet), Wente Riva Ranch Chardonnay, and Willamette Valley Vineyards Pinot Gris


Author: Robert Katula