Shrimp Scampi with Linguini

This scrumptious shrimp scampi over linguini is created using our Summit Hill Foods Parmesan Roux, along with a traditional garlic butter flavor sure to please any palate.

  • by Chef Maryanne Jones
  • Servings: 2
  • Ready in: 30 Minutes
  • Ideal application: Main Dish
  • Products:

    Summit Hill Foods Parmesan Roux


  • 4 oz linguini noodles
  • 3 oz broccoli florets, small
  • 1-3 garlic cloves, to taste preference
  • 2 oz Parmesan cheese, grated
  • 8 oz milk
  • 1 oz Summit Hill Foods Parmesan Roux
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 16 oz shrimp, medium
  • 1/8 tsp cayenne pepper
  • 2 tbsp white wine
  • 1 tbsp lemon juice
  • 2 tbsp parsley, fresh, chopped


  1. Bring a medium pot of lightly salted water to a boil. Add linguini noodles and cook until al dente, about 5 to 10 minutes. Then strain the noodles and set aside.
  2. Steam the broccoli and set aside.
  3. Mince garlic, grate Parmesan cheese and set aside.
  4. Using a small sauce pot, heat the milk (don’t scald it!).
  5. Using a medium sauté pan, heat the Parmesan Roux for about 1 minute on medium heat. Don’t let it change color. Then add in the hot milk and mix with the hot roux. Once thoroughly mixed, add in the Parmesan cheese.
  6. Add salt and pepper to taste.
  7. Add in linguini noodles and mix until sauce is thoroughly coating the noodles. Put on low heat and keep warm.
  8. Heat olive oil and 2 tablespoons of the butter in a medium sauté pan or skillet. Add minced garlic and sauté until fragrant.
  9. Add the shrimp and season with salt and pepper, to taste. Add the cayenne pepper as well.
  10. Pour in the wine and bring to a simmer for 1 to 2 minutes until the shrimp is cooked through.
  11. Stir in the remaining butter, lemon juice and parsley; then remove from heat.
  12. Split the linguini pasta between two plates. Then place the steamed broccoli and shrimp scampi on top of the linguini. Add a little bit of the melted garlic butter over the top, to taste.

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