* This is one of the recipes that I did not use my wonderful KitchenAid Mixer but tasted SO GOOD I had to post it here!

* I doubled the recipe for me and my husband since he eats a lot and we had some leftovers for next day, althought I doubled everything  I only used 1 package of pasta.


– 1 lb of peeled and deveined Shrimp

– 1 package of Linguine (Barilla)

– 2 cloves of garlic (minced)

– 4 tablespoons of butter

– 4 tablespoons of olive oil

– 1/2 cup of white wine

– juice of 1 lemon

– green Onions (chopped)

– italian Parsley (chopped)

– red pepper flakes

– salt

– black pepper


Boil water on a big pot for your linguine and cook it as it shows on instructions.

After your shrimp is clean pad it dry with the help of paper towels and reserve.

On a pan add half the butter and half of olive oil on  medium heat, add garlic, red pepper flakes and only the white part (bottom)of the green onions and let it cook until greens onions are clear.

Sprinkle shrimp with salt and pepper and add it to the pan and let it cook until it turns pink and brown (about 2 min each side). Take the shrimp out of the pan and keep it somewhere warm.

Turn up the heat to medium high and add the lemon juice and white wine scraping the bottom of the pan (That’s where the taste is), when it starts boiling add the remaining olive oil and butter and let it cook for about 1-2 minutes, then add chopped green onions and chopped Parsley and return the shrimp to your pan and let it cook for another 1-2 minutes (you do not want to over cook the shrimp). Turn off the heat and reserve.

After your pasta is ready pour the shrimp with the sauce over and you can drizzle a little bit more olive oil if you like. Let it rest for about 5 minutes before eating so the sauce will thicken up once its cooler.

If you double the recipe Its VERY important you do not overcrowd the pan with the shrimp so use another pan and divide the ingredients between pans. If you overcrowd the shrimp it wont turn brown and liquid is going to form making the shrimp rubbery and the dish tasting different.

This is VERY EASY to cook  and looks SO fancy, I  bought 2.5 lbs of  frozen Jumbo shrimp deveined and easy peel at Henry’s Market for $6.99/lbs.

If you like Shrimp Scampi with that garlic, butter and white wine taste you will LOVE this dish!

I hope you enjoy it as much as I did!

Butter, Olive oil, garlic, red pepper flakes and White bottom part of green onions
Cooking the shrimp without overcrowding the pan
Reserving the shrimp
Adding white wine and and lemon juice scraping bottom of the pan
Shrimp goes back to the panMy linguine is ready
Pouring shrimp with sauce over my pasta
And Its ready, yummm