Difficulty:  Medium

Ready in: 40 minutes

Nutritional facts (est. per serving):


52 fat



69dietary fiber

Tools you will need:


Medium Saucepan

Small Bowl

Baking Sheet

This BOX includes:



Ciabatta Rolls

Garlic Clove

Snap Peas



Chili Flakes


Balsamic Vinegar


Cooking Instructions: 

  1. Heat the oven to 350ºF. 
  2. Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season with salt and pepper. 
  3. Wash the fresh produce. Peel and finely chop the garlic, Set aside two-thirds of the garlic for the sauce. Zest ½ of the lemon, juice the lemon. Trim the ends from the sugar snap peas, cut the snap peas lengthwise into thin strips.Strip the parsley leaves from the stems, coarsely tear the leaves. Set aside 1 tsp parsley for the garlic bread. Coarsely tear the lettuce.Bring a medium saucepan of salted water to a boil. Add the linguine and cook until tender, 8 to 10 minutes. Drain, reserving ½ cup pasta cooking water. Transfer the linguine to a medium bowl, drizzle with 2 tbsp oil, and toss to coat, set aside. 
  4. Cut the ciabatta rolls in half lengthwise. In a small bowl, using a fork, mash 1 tbsp butter with one-third of the garlic and 2 tbsp oil. Season with salt and pepper. Set aside the remaining 3 tablespoons butter for the sauce. On a baking sheet, place the ciabatta, cut sides up, and spread with the butter mixture. Toast in the oven until golden brown, 8 to 10 minutes. 
  5. In a large frying pan over medium heat, warm the remaining 3 tbsp butter and 1 tsp oil until hot. Stir in the remaining garlic and chili flakes and cook until fragrant, about 1 minute. Add the shrimp and reserved pasta cooking water and cook, stirring occasionally, until the shrimp are just opaque, 2 to 3 minutes. Stir in the snap peas and lemon zest and juice and cook until the shrimp are firm and cooked through, about 1 minute. Transfer the shrimp and sauce to the bowl with the linguine, add all except the 1 tsp parsley, and toss to combine. Season to taste with salt and pepper. 
  6. In a large bowl, combine the romaine and balsamic vinegar. Season to taste with salt and pepper. Sprinkle the garlic bread with the remaining 1 tsp parsley and cut into smaller slices, if desired.
  7. Transfer the linguine and shrimp to individual plates and sprinkle with the Parmesan. Serve the salad and garlic bread. Enjoy!


Shrimp Scampi with Linguine Sugar Snap Peas and Garlic Bread

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