Shrimp Scampi with Basil Linguine

Seafood and pasta are a great match. You can hardly go wrong, no matter which combination you choose. And there is no better pairing than shrimp and linguine.

Just recently, I came across a recipe for shrimp scampi in one of my favorite food columns, “Cook’s Corner,” written by Linda Cicero of the Miami Herald.. The recipe, which will appear in the Herald in my Chef Jeff One Byte at a Time column sometime next week, dates to 1989 and came from Dick Cami’s Seashells, according to Cicero. I can’t wait to try the recipe.

Here’s another scampi recipe that I have tried. It’s from another Miami Herald food writer, Linda Gassenheimer, the author of several cookbooks, including “More Low-Carb Meals in Minutes,” “Mix “n Match Meals in Minutes for People with Diabetes” and “Low-Carb Meals in Minutes Recipe Card Deck.”

Shrimp Scampi with Basil Linguine
2 teaspoons olive oil
3 garlic cloves, crushed
¾ cup red vermouth
¾ pound large shrimp, shelled and deveined
½ cup fresh parsley, chopped
Several drops hot pepper sauce
Salt and freshly ground black pepper
Heat olive oil in a nonstick skillet on medium high and add garlic and red vermouth. Cook 1 minute. Add shrimp and parsley. Cook 2 to 3 minutes until shrimp are pink. Add hot pepper sauce and salt and pepper to taste. Serve with Basil Linguine (recipe follows).
Yield: Serves 2.
Approximate nutritional analysis per serving: 279 calories, 23 percent of calories from fat, 7.6 grams fat (1.2 grams saturated, 3.8 grams monounsaturated), 258 milligrams cholesterol, 35.2 grams protein, 6.4 grams carbohydrates, 0.7 grams fiber, 277 milligrams sodium.
Basil Linguine
¼ pound fresh linguine
2 teaspoons olive oil
½ cup fresh basil
Salt and freshly ground black pepper
Bring a large saucepan with 3 to 4 quarts water to a boil. Add linguine and boil 2 to 3 minutes for fresh linguine, 8 to 9 minutes for dried. Remove 2 tablespoons cooking water and reserve. Drain linguine and place back in saucepan with reserved water and olive oil. Toss well. Add the basil and salt and pepper to taste. Toss and serve.
Yield: Serves 2.
Approximate nutritional analysis per serving: 256 calories, 19 percent of calories from fat, 5.4 grams fat (0.7 grams saturated, 3.4 grams monounsaturated), no cholesterol, 7.3 grams protein, 43.6 grams carbohydrates, 1.4 grams fiber, 4 milligrams sodium.

2 thoughts on “Shrimp Scampi with Basil Linguine

  1. Hi Jeff, What kind of broccoli should I use for the dip–fresh or can it be frozen? Also should it be cooked first? thanks. I make the shrimp linguine sometimes and my recipe is somewhat like yours, but I do not put in the wine–maybe I will next time I make it. It is delicious!!! Thanks. Nancy

  2. Hi Jeff, I forgot to ask you if any red wine would work or does it have to be vermouth? Thanks. Nancy

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