This is a quick and easy scampi pasta recipe with the bright assertive flavours of parsley and lemon juice. You won't need any sides at all!
Simple shrimp recipes are the best. This one is great as is and even simpler if you just cook to shrimp in a skillet. I'd melt the butter, add the garlic, then the shrimp, then toss in the parsley and finally add the cooked pasta to the pan. You could also add a cup of wine or some breadcrumbs if you wanted. To lighten it up, use less butter! - 14 Dec 2001 (Review from Allrecipes USA and Canada)
Wow. Made this tonite - lots of woofing and slurping. This recipe is definitely gourmet restaurant quality. I made just a few adjustments: I used 1/3 c of butter and 1/3 c of extra virgin olive oil and sauteed 1/2 of a large shallot (chopped) until tender in a large skillet on top of the stove. THEN, I added the garlic (6 cloves - do not brown), shrimp, lemon juice, parsley and 1 1/2 tsp of sea salt. At the end, I added a half a can of chicken broth to make more sauce. The broth really cut the oil and rounded out the flavor,leaving plenty of juice for the pasta to soak up. I used angel hair pasta instead of linguini. Just wonderful.....After the pasta was eaten, we dunked our focaccia bread in the extra sauce.... - 27 Apr 2004 (Review from Allrecipes USA and Canada)
I made it in a skillet instead of the oven and substituted olive oil for some of the butter, and added a splash of white wine--very good!! - 09 May 2002 (Review from Allrecipes USA and Canada)