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Basil Shrimp Scampi

Yield Makes 4 servings
Notes: To sliver the basil, stack about six leaves at a time; starting at tip ends, roll up tightly, then thinly slice rolls crosswise. If desired, serve scampi with grated parmesan cheese to add to taste.


  • 1 pound dried linguine
  • 1/4 cup (1/8 lb.) butter
  • 2 tablespoons olive oil
  • 1 1/2 pounds shrimp (35 to 40 per lb.), peeled (tails left on), deveined, and rinsed
  • 2 tablespoons minced garlic
  • 3/4 teaspoon hot chili flakes
  • 1/4 teaspoon fresh-ground pepper
  • About 1/4 teaspoon salt
  • 1 cup dry white wine
  • 2 cups lightly packed fresh basil leaves, slivered (see notes)

Nutrition Information

  • calories 795
  • caloriesfromfat 26 %
  • protein 45 g
  • fat 23 g
  • satfat 8.8 g
  • carbohydrate 91 g
  • fiber 5.4 g
  • sodium 479 mg
  • cholesterol 242 mg

How to Make It

  1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add linguine and cook, stirring occasionally, just until tender to bite, 6 to 8 minutes. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.

  2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, melt butter with olive oil. Add shrimp, garlic, chili flakes, pepper, and 1/4 teaspoon salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. Stir in basil.

  3. Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta-cooking liquid. Divide evenly among four wide, shallow bowls. Add salt to taste.