Shrimp Scampi
Do you really want to make a classic sauce like scampi from scratch on a weekday? We don't. Why would we when we have a garlicky, buttery cooking sauce all ready to add to our shrimp and linguine? Especially when the sauce works with however we want to cook that day, whether it be stovetop, oven, slow cooker or multi-cooker. It's so easy to elevate your weeknight dinners with this restaurant-style dish made simple. You can even try the multi-cooker version to make it all in one pot!
Ingredient
- 8 ounces uncooked linguine
- 1 tablespoon vegetable oil
- 1 pound (26 to 30 count per pound) shrimp, peeled and deveined
- 1 pouch (11 ounces) Campbell's® Classic Scampi Cooking Sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper (optional)
- 2 tablespoons grated Parmesan cheese
Direction
- Cook the linguine according to the package directions. While the linguine is cooking, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp and cook until the shrimp begin to turn pink.
- Stir in the sauce and heat to a boil. Stir in the lemon juice and red pepper, if desired. Reduce the heat to low. Cover and cook until the shrimp are done. Serve over the linguine and sprinkle with the cheese before serving.
