Shrimp scampi with linguine

I plan to go a little outside of the box tonight. I'm making shrimp scampi with linguine, and using cilantro instead of parsley. I use about the same sauce that I use with chicken piccata. I'm not real fond of braising the chicken. I'll do the same with my shrimp. I plan to lightly dust the shrimp with my seasoned breaking mix, pan fry them in olive oil and butter, then remove them to make my sauce, which will contain chopped cilantro.

Any other suggestions?

I wouldn't bread the shrimp, I'd sautee them in butter,olive oil and lots of garlic. Cleaned and butterflyed of course. Then add cream and cheese to the butter, oil and garlic.

You're talking Alfredo. I've made that and added a can of minced clams. It's a great dish but its not scampi.

http://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe.html

Make sure and remove the leaves from the cilantro. Use absolutely no stems.

I plan to put capers in there.

Do you make your own pasta?
If you do you know what a difference it makes, and if you don't, you should give it a try.
Super easy, just takes a little time to run it through the roller and cutter.
I've got the attachments that go on my Kitchen Aid mixer and they work great.

It was wonderful. I'll try it again. The breading on the shrimp made a little roux, which gave my sauce a little brownish tint.

I don't think shrimp scampi is typically breaded but that sounds like it turned out well!

No pics...didn't happen.....

You guys think I get on here and make stuff up?

I would be the size of a house if I ate that much.