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Shrimp Scampi

An image of prepared Shrimp Scampi made with shrimp, linguine, Parmesan cheese, lemon and Campbell's® Classic Scampi Cooking Sauce.
  • prep time: 5 min
  • total time: 20 min
  • serves: 5 people
  • calories: 333 1 serving

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!


  • 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


  • Tips

    • To make Baked Shrimp Scampi with Vegetables, omit the oil and add 1 cup grape tomatoes and 1 1/2 cups diced zucchini.  Arrange the shrimp, grape tomatoes and zucchini on rimmed baking sheet coated with cooking spray.  Pour the sauce over all.  Bake at 400°F. for 10 minutes or until the shrimp is done.  Stir in the lemon juice and red pepper.  Serve with cooked linguine and cheese.
    • To make Slow Cooker Chicken Scampi, omit the oil and substitute 1 1/4 pounds skinless boneless chicken breasts for the shrimp. Place the chicken into a 6-quart slow cooker.  Pour in the sauce.  Cover and cook on HIGH for 3 hours (or LOW for 6 hours) or until the chicken is done.  Stir in the lemon juice and red pepper.  Serve with the cooked linguine and cheese.
    • To make in a multi-cooker, sauté the shrimp with oil in a 6-quart multi-cooker.  Press Cancel.  Remove the shrimp, cover and keep warm.  Place the uncooked linguine (broken in half) into the pot.  Pour in the sauce and 1 cup water.  Sprinkle with the red pepper.  Do not stir.  Pressure cook on High, setting the timer for 9 minutes  When done, press Cancel and quick release the pressure.  Stir well.  Stir in the cooked shrimp, lemon juice and cheese.
  • Step 1

    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.

  • Step 2

    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.

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Calories 333
Total Fat 10 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 146 mg
Sodium 581 mg
Total Carb 38 g
Dietary Fiber 2 g
Sugar 1 g
Protein 23 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 12 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.