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Jona M’s Seaside Scampi, modified from the Food Network Cookbook

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Member since 2012

Serves 4-6 | Prep Time 15min | Cook Time 25min


1 pound linguine(homogeneous mixture)
4 tablespoons butter(homogeneous mixture)
4 tablespoons extra-virgin olive oil, plus more for drizzling(homogeneous mixture)
2 shallots, finely diced(Heterogeneous mixture)
2 cloves garlic, minced(Heterogeneous mixture)
Pinch red pepper flakes, optional(Heterogeneous mixture)
1 pound shrimp, peeled and diced(Heterogeneous mixture)
Kosher salt (Pure substance) (NaCl)
Freshly ground black pepper(Heterogeneous mixture)
Juice of 1 lemon(homogeneous Mixture)
1/4 cup finely chopped parsley leaves(homogeneous mixture)

Get all your ingredients ready, make your pasta (linguine, angel hair, ect)

In another pan, put your butter, oil, and put your shallots, garlic, and red pepper in the pan.

After, add the shrimp to the pan and cook the shrimp until pink and done.

Then in another pan to make the sauce put the lemon juice, butter, and parsley leaves in and add your shrimp and everything else that was in the pan with the shrimp

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Recipe Backstory: This recipe is a great recipe that lots of you guys should try. This has been one of my favorite seafood dishes, and it is perfect for me because I don't eat any kind of seafood just shrimp. I chose this dish because, the first time I tried this was on my 8th birthday and right away I fell in love with it. Also whenever I go to Albania, we always to go to restaurants there, and I order Shrimp Scampi, because it is very good. As I listed down below, I will tell you mixtures, and pure substances in this recipe. A heterogeneous mixture in this recipe, is the sauce when you make it with all of the different gradients, and the pasta with the sauce. A homogeneous mixture in this is butter, and the pasta (linguine).A pure substance in this is salt. Two chemical changes in this recipe are when you cook the shrimp it changes a color, and when the butter melts in the pan. Two physical changes are when the water it boiling for your pasta, and when the butter hits the hot pan it melts. All in all, this is a great recipe and you should try it out.

Submitted by: "Jona.M"

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