Prep Time::25 mins
Cook Time::20 mins
Total Time::45 mins
Servings::4
Ingredients
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1 (16 ounce) package linguine
¼ cup olive oil
¼ cup unsalted butter
6 cloves garlic, minced
1 pound peeled and deveined medium shrimp
¾ cup white wine
½ cup lemon juice
1 tablespoon chopped fresh basil
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
½ pint grape tomatoes, halved
2 tablespoons grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley
Directions
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil, uncovered, stirring occasionally, until tender yet still firm to the bite, about 11 minutes. Drain well in a colander set in the sink; transfer to a large mixing bowl.
Heat olive oil and butter together in large skillet over medium heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add shrimp; cook 4 to 5 minutes, stirring frequently. Stir in wine, lemon juice, basil, salt, and pepper flakes; cook 1 minute more. Stir in tomatoes; cook 1 minute. Transfer scampi to bowl with linguine; toss to combine. Sprinkle with Pecorino Romano cheese and parsley; toss until well mixed.