4-for-20: Shrimp Scampi Linguine

The inspiration for this dish comes from Grand Central Magazine’s trip to New York City. I traveled with GCM to New York for a  journalism conference in March and, in my opinion, the next best thing to journalism  is food, and in New York City food is in abundance.

While on a break from our conference sessions, the group and I went to Little Italy. It was an adventure for my taste buds and instantly I was inspired to cook something similar when I got home.

The food, culture and history experienced here is as close to Italy as I will get without leaving the United States. It is like another world where street vendors sell their cannolis and bread. As I walked toward our destination, I knew we were in for a treat as restaurant owners stood outside showing off their menus to prospective patrons.

We ate at a little restaurant called Amici II. The food and atmosphere was amazing and I got the itch to cook some Shrimp Scampi Linguine.

Let’s get cooking.

The most expensive part of this dish will be the shrimp but it is well worth it if you love good Italian food. You will need some linguine, butter, shrimp, garlic, tomatoes and green onions. Sauté the shrimp in the butter, add your tomatoes, green onions and garlic with a bit of white wine and you’ll get a dish that is magnificent. Serve with some fresh Italian herb bread and you’ve got yourself a meal.

To view the cooking demo check out the GCMAGTV webisode for this meal. Enjoy, stay satisfied, and I will see you next week on 4 for 20.


  • 1 pound linguini
  • 1/2 cup of butter
  • 6 green onions diced
  • 1 tsp garlic, minced
  • 1 cup of diced tomato
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/4 cup finely chopped parsley leaves


For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt butter over medium-high heat. Sauté the garlic, and red pepper flakes (if using) for about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they start to get done. Add the tomatoes and onion linguine and white wine cook until completely done serve with the delicious bread.


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