• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Great Eight Friends
  • Gr8 Food ∞
    • Appetizers
      • Dips and Spreads
    • Beverages
      • Adult Beverages
      • Non-Alcoholic Drinks
    • Bread
      • Quick Bread
      • Yeast Bread
    • Breakfast and Brunch
      • Egg Dishes
    • Desserts and Snacks
      • Cakes and Cupcakes
      • Candy and Confections
      • Cookies
      • Fruit
      • Pies and Tarts
      • Snacks
    • Instant Pot Recipes
    • 130+ Main Courses
      • Beef
      • Fish
      • Lamb
      • Meatless
      • Pork
      • Poultry
    • Salads and Dressings
    • Sauces Salsas Marinades
    • Side Dishes
      • Pasta
      • Potatoes
      • Rice and Grains
      • Vegetables
    • Soup
  • Gr8 Friends ∞
    • Gr8 Dinners
    • Gr8 Holiday Ideas
    • Other Occasion Parties
  • Gr8 Fun ∞
    • Debbie's Craft Corner
    • Gr8 Trips
      • Field Trips
      • Vacations
    • Other Gr8 Stuff
      • Our Favorite Kitchen Tools
    • Restaurant Reviews
  • Who We Are
    • GR8 Party Outlines
    • Become a Gr8 Friend!
menu icon
go to homepage
search icon
Homepage link
  • Become a Gr8 Friend!
  • Main Courses
  • Appetizers
  • Beverages
  • Bread
  • Breakfast and Brunch
  • Desserts and Snacks
  • Instant Pot Recipes
  • Salads and Dressings
  • Sauces Salsas Marinades
  • Side Dishes
  • Soup
  • Gr8 Friends
  • Gr8 Dinners
  • Gr8 Fun
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Spicy Shrimp Scampi with Linguine Recipe

    April 29, 2017 by Anna Leave a Comment

    This Spicy Shrimp Scampi is dredged in a spiced flour mixture, making this extra delicious and even a little elegant! It's pretty enough to serve guests and easy enough for a family meal.

    Spicy Shrimp Scampi with Linguine

    This Spicy Shrimp Scampi was inspired by a dish that was on the menu of the restaurant I worked in while attending college. I would arrive at the restaurant at 4:30 PM for dinner service and work until 11 PM or midnight with just a short break. Before working as a server I had never eaten too much seafood. But since this was a seafood restaurant, the large trays I carried were filled with bowls and plates of steaming, delicious fish dishes. I couldn't help but want to taste them all!

    Spicy Shrimp Scampi with Linguine

    At the end of a shift we could order one menu item at half off the price, and believe me, we were hungry!

    One of my favorites became the chef's shrimp scampi. In addition to being cooked in a lemon butter sauce, it was dredged in flour first. This gives an added dimension of texture and flavor to the shrimp.

    When recreating it, Vince and I decided a little added spice would make the flavors even better. So here you have my Spicy Shrimp Scampi.

    Serve this with our Arugula Fennel Salad with Lemon Vinaigrette...it's the perfect meal!

    If you make this, we would love if you let us know what you think by leaving a star rating and maybe even a comment! Also, we'd love if you would post a picture on Facebook or Instagram. Thank you!

    Spicy Shrimp Scampi with Linguine
    Print Recipe Pin Recipe Save this RecipeSaved!

    Please leave a rating!

    No ratings yet

    Spicy Shrimp Scampi with Linguine

    This Spicy Shrimp Scampi with Linguine is perfect served with our Arugula Fennel Salad.
    There are several things happening at once in this recipe, so be sure to read through the instructions before beginning.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Fish, Main Course
    Cuisine: American, Italian
    Keyword: Spicy Shrimp Scampi with Linguine
    Servings: 4 Servings
    Calories: 824kcal
    Author: Anna

    Ingredients

    • 1 pound jumbo shrimp, see Gr8 Notes below
    • ½ cup milk, this can be a dairy free milk, if desired
    • ¾ cup flour
    • 1 teaspoon salt
    • ¾ teaspoon paprika
    • ½ teaspoon red pepper flakes, or ¼ teaspoon cayenne pepper
    • ⅛ teaspoon freshly ground black pepper
    • 6 Tablespoons olive oil, divided
    • 2 cloves garlic
    • 1 cup white wine
    • 2 Tablespoons butter
    • 2 Tablespoons lemon juice, about ½ of a large lemon
    • 2 Tablespoons finely chopped parsley
    • ½ fresh lemon, thinly sliced for garnish, if desired
    • 12 ounces linguine
    Prevent your screen from going dark

    Instructions

    • Start a large pot of salted water over high heat and bring to a boil. You will want to add the linguine just as you are beginning to cook the shrimp.
    • Peel the shrimp, leaving the tails on. To butterfly the shrimp, use a sharp paring knife and make an incision down the back of each shrimp about ¼-inch deep. Remove the vein and discard.
    • Rinse the peeled and butterflied shrimp in a colander and let drain.
    • In a shallow bowl or pie pan whisk together the flour, salt, paprika, pepper flakes, and black pepper.
    • For the milk I measure it into a 1-cup liquid measuring cup and use that for dipping the shrimp.
    • Heat 3 Tablespoons of the olive oil in a large saute pan over medium-high heat.
    • With the side of a wide knife crush the garlic cloves and add them to the oil. When the oil is hot and the garlic is fragrant, remove the crushed cloves from the pan.
    • Meanwhile, when the water is boiling, add the linguine and let it cook while you are cooking the shrimp. Just before the pasta is al dente, remove the pan from the heat. The linguine will continue to cook in the hot water until you are ready to transfer it to the sauce.
    • Dip shrimp into the milk then dredge in the flour mixture. Be sure the flour covers the whole shrimp, including in the butterflied crevice.
    • When the oil is hot, stand the shrimp up on their butterflied backs and cook until golden, about a minute or so. Turn the shrimp and cook each side until golden brown all around. Shrimp should be cooked and golden brown in 5 to 6 minutes. Remove to a nearby warm plate.
    • I do the shrimp in 2 batches, 10 shrimp each batch. After the first batch add 2 to 3 more Tablespoons olive oil to the pan.
    • When all the shrimp are cooked and out of the pan, pour the white wine into the pan scraping up the yummy browned bits. Bring to a boil and cook until reduced by about half.
    • Add the butter to the wine mixture. When the butter is melted add the lemon juice and remove from the heat.
    • Using a spaghetti server or tongs transfer the cooked pasta into the sauce. If necessary, add some of the pasta water until there is enough sauce to satisfy you.
    • Stir in the chopped parsley.
    • Stand the shrimp up on top of the pasta and garnish with lemon slices.

    Notes

    Gr8 Tips:
    Jumbo shrimp are counted as 21 to 25 shrimp per pound. I like to serve 4 shrimp to each guest; which for 4 guests should leave enough left over for seconds. Click here for a shrimp sizing chart.

    Nutrition Information

    Calories: 824kcal | Carbohydrates: 86g | Protein: 38g | Fat: 31g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 304mg | Sodium: 1540mg | Potassium: 429mg | Fiber: 4g | Sugar: 5g | Vitamin A: 653IU | Vitamin C: 11mg | Calcium: 236mg | Iron: 5mg
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    sm 4/29/19
    « Fun in Puerto Rico!
    Easy Asparagus Gruyère Tart! »

    Reader Interactions

    Be a Gr8 Friend and tell us what you think! Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Be a Gr8 Friend!

    Talk With Us!

    • Jackie Tuler on Ina Garten's Yummy Irish Soda Bread
    • D on Ina Garten's Yummy Irish Soda Bread
    • Tracie on Gr8 Eats Bountiful CALIFORNIA
    • Kyle on Ina Garten's Yummy Irish Soda Bread
    • mmoto on Ina Garten's Yummy Irish Soda Bread
    my foodgawker gallery

    Need More Servings?

    Our recipes will do the calculation for you. Just hover over the number of servings then move the slider to the number desired. (Please be aware: this will not change pan or bowl sizes, so you may have to adjust for that.)

    It's Grilling Season!

    ThermoWorks Thermapen Mk4

    Popular Recipes

    • A mock up of the old TV Guide cover with Green Acres, Lucy and Ricky, I Dream of Jeannie, and Bewitched.
      '60s Sitcoms TV Dinner Party
    • This Buttery Crusted Strawberry Rhubarb Tart is fresh and simple to make. Grab a skillet and some fruit and you will have a delicious dessert!
      Buttery Crusted Strawberry Rhubarb Tart
    • Mixed Field Greens with Arugula Oil and Lemon Vinaigrette
      Mixed Greens with Arugula Oil and Lemon Vinaigrette
    • Spring Pea and Arugula Soup
      Spring Pea and Arugula Soup Recipe

    Footer

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Our Party Outline

    As an Amazon Associate we earn from qualifying purchases.

    Copyright ©2022 Foodie Pro on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required