Shrimp Scampi

Shrimp Scampi
Introduction: If you are looking for a fast and tasty, restaurant like dinner, look no further, you found it. If you wonder what scampi is, well, scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). One traditional way of preparing them in Italy, is to sauté them with olive oil, garlic, onion and white wine. Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations like adding tomatoes, breadcrumbs, or, as Ms. Bastianich does in Lidia Bastianich’s authoritative book, “Lidia’s Italian-American Kitchen”, tarragon. Source: The New York TImes
Prepared and Photographed by:
Recipe Source: Damn Delicious
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 8 ounces of linguine
  • 1 lb of shrimp, cleaned and deveined
  • 2 tbsps. of olive oil
  • ¼ cup of of butter
  • 3-4 gloves of garlic, minced
  • 1 cup of white wine
  • 2 tablespoons of lemon juice
  • ½ teaspoon crushed red pepper flakes, or more, to taste
  • salt and pepper
  • fresh parsley, chopped
  • ½ cup grated Parmesan cheese
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well
  2. In a large skillet over medium high heat add oil and melt butter
  3. Add shrimp, garlic and red pepper flakes; cook, stirring occasionally, until pink, about 2-3 minutes Stir in wine and lemon juice; season with salt and pepper, to taste.
  4. Bring to a simmer; remove from heat and stir in pasta and parsley
  5. Serve immediately, garnished with Parmesan, if desired. Enjoy!
Do not overcook the shrimp or it will become rubbery


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