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Shrimp Scampi with Romaine Salad

Here two iconic favorites get the Sun Basket treatment: Shrimp scampi is brightened with silky, sautéed leeks and mild Marash pepper flakes, then tossed with linguine to infuse the pasta with its heady flavors. Meanwhile, Caesar salad gets streamlined to its most essential components: romaine lettuce for crunch and Parmesan for umami.

Course Main Course
Cuisine Italian
Keyword easy dinner recipe, easy pasta recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 servings
Author Sun Basket


  • 5 ounces linguine
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 romaine heart chopped
  • sea salt and freshly ground pepper to taste
  • 1 ounce shredded Parmesan
  • 1 to 2 leeks
  • 1 1/2 teaspoons fresh garlic minced
  • 2 sprigs fresh thyme leaves striped from stems
  • 1 lemon
  • 1/4 cup flat-leaf parsley chopped
  • 10 ounces wild Gulf shrimp
  • ½ teaspoon Marash chile flakes marash chile flakes are milder than crushed red pepper flakes but you can use traditional red pepper flakes to taste
  • 1/4 cup white wine


Cook the linguine:

  1. Bring a large pot of salted water to a boil, cook to package instructions
  2. Drain, reserving ¾ cup of the cooking water. While the water heats and you cook pasta, prep the salad and start the leeks.

Make the salad:

  1. In a bowl, combine the vinegar and 1½ tablespoons oil, whisk. Season to taste with salt and pepper to taste. Set aside
  2. Chop the romaine and toss with Parmesan. Dress right before serving.

Cook the leeks:

  1. Trim the root ends and any dark green leaves from the leeks; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse.
  2. Finely chop enough garlic to measure 1½ teaspoons.
  3. In a pan over medium-high heat, warm 2 tablespoons oil. Add the leeks and garlic and cook until the leeks have softened, 8 to 10 minutes. While they cook, prep the remaining ingredients.

Prep the remaining ingredients:

  1. Strip the thyme leaves from the stems.
  2. Zest and juice the lemon.
  3. Strip the parsley leaves from the stems; finely chop the leaves.
  4. Season the shrimp generously with salt and pepper.

Cook the shrimp scampi:

  1. To the pan with the leek mixture, over medium-high heat, pour in ¼ cup wine and cook until reduced slightly. Stir in the shrimp and reserved pasta cooking water. Add the cooked linguine, thyme, lemon zest, and lemon juice, and toss to combine.
  2. Cook until most of the liquid has been absorbed and the shrimp is cooked through, 2 to 3 minutes. Remove from the heat. Stir in the parsley and as much of the Marash chile flakes as you like. Season to taste with salt and pepper.
  3. Transfer the scampi to individual bowls. Toss romaine salad with dressing and serve on the side.