Shrimp Scampi with Linguine

Submitted by Back Country Cook
Submitted by Back Country Cook

This recipe combines many flavors for a savory entree any shrimp enthusiast is sure to love


  • 3 cups prepared linguine 
  • 1 tablespoon extra virgin olive oil 
  • 3 tablespoons unsalted butter, divided 
  • 1/2 red onion, julienned 
  • 1 orange bell pepper, julienned 
  • 1/4 cup white wine 
  • 1 cup sliced mushrooms 
  • About 3/4 cup lobster stock, divided 
  • 16 medium shrimp, deshelled and deveined 
  • 1 large tomato, medium diced 
  • 3 garlic cloves, minced 
  • 1 cup fresh basil, chiffinaded 
  • 1/2 cup grated Parmesan cheese + more for garnish

Nutritional information

No nutrition information available


  1. Prepare linguine as directed until al dente. Drain and toss in olive oil.
  2. In a large sauté pan over medium high heat, melt 2 tablespoons butter. Once melted, add the onions and bell pepper and sauté until caramelized. 
  3. Deglaze the pan with 1/4 cup white wine. Add in 1 tablespoon of butter. Once melted, add in the mushrooms and sauté until tender.
  4. Deglaze the pan again with 1/4 cup lobster stock. Stir in the tomatoes and garlic and cook an additional two minutes, until fragrant. Add the shrimp and cook until bright pink and about 120 degrees Fahrenheit.
  5. Deglaze the pan with around another 1/4 cup of lobster stock. Toss in the prepared linguine, basil, and Parmesan cheese. Gently stir until cheese is melted. Serve immediately and top with Parmesan cheese for garnish.