With my Momma’s Shrimp Scampi, you’ll get shrimp in every bite, because it is LOADED!
I’m bringing you another one of my Mom’s famous dishes today! I love showcasing her meals. She never writes a darn thing down, so when I have the opportunity to sit down, watch her cook, and record everything she does so that I will have it, and I can make it for years to come, it’s a glorious thing.
Shrimp Scampi is a classic dish and everyone has their own way of making it. You may look at this recipe and not see anything to out of the ordinary. And it isn’t really, but we love it so much. I’ve tried to order scampi out at restaurants, but it always seems to disappoint, it’s never quite right. So I gave up doing that a long time ago.
When my mom makes this, the batch is usually doubled what the recipe below states. And I assure you, it ALL gets eaten..every last drop. Between my dad, mom, two brothers, and myself, it’s usually gone within 48 hours. That’s a whooooole lotta scampi for five people. But it’s just THAT good.
I’ve had this recipe to share with you since the end of last Summer. I’m not quite sure what took me so long, maybe because it seemed like a Spring-time dish to me? I don’t know, but alas, here it is!
Serve it up with some crusty bread and a glass of wine…and you’ve got yourself one heck of a heavenly dinner!
With my Momma's Shrimp Scampi, you'll get shrimp in every bite, because it is LOADED!
Ingredients
- 3 Tablespoons olive oil
- 5 garlic cloves, minced
- 5 Chicken Bouillon Cubes
- 1 Cup water
- 4 red bell peppers, seeded and sliced
- 1 1/2 lbs whole white mushrooms, sliced
- 1/2 Tablespoons basil
- 2 teaspoons crushed red pepper
- 1/4 cup butter
- 2 lb bag uncooked jumbo shrimp
- 1 lb linguine
Directions
- In a large saucepan over medium-high heat, bring the olive oil to a ripple and add the minced garlic. Saute until fragrant, 1-2 minutes.
- Dissolve the bouillon cubes in hot water and set aside.
- Add the bell pepper and mushrooms to the pan, cooking on high heat for 3-4 minutes.
- Pour in the dissolved chicken bouillon and reduce heat to medium-low.
- Add the basil, crushed red pepper, and butter. Cover, but stir occasionally until the peppers and mushrooms are soft. About 10 minutes.
- Turn off the heat, but leave the pan on the burner.
- Add the shrimp, stirring occasionally until cooked. (The heat is off because shrimp are very easily overcooked. If you find it's taking to long for your shrimp to cook, turn the heat back on Low.)
- Cook linguine according to the instructions on the box.
- Serve the shrimp sauce over the linguine and enjoy!