Shrimp Scampi

Servings: 4 - 6

Prep Time:  10 minutes

Cook Time:  20 minutes



  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ cup dry white wine (or chicken or vegetable broth)
  • ¾ teaspoon kosher salt, or to taste
  • ⅛ teaspoon crushed red pepper flakes, or to taste
  • 1 ¾ pounds large or extra-large shrimp, shelled
  •  Freshly squeezed juice of half a lemon
  • ½ pound cooked spaghetti, fettuccine or linguine pasta or crusty bread
  • ⅓ cup Italian flat leaf parsley, rough chopped
  • Freshly ground black pepper


          1. Bring a large pot of water to a boil (only if you are making pasta). 
          2. Boil pasta according to package directions; reserve ½ cup of cooking water and strain the pasta. 
          3. Toss with a scant amount of olive oil and set aside. 
          4. Melt the butter and olive oil in a large skillet over medium heat. Once the butter has melted into the olive oil, add the garlic and cook until fragrant, about 1 minute. 
          5. Stir in the wine, salt, crushed red pepper and a lot of freshly cracked pepper. Bring to a simmer and reduce the sauce by ½. 
          6. Add the shrimp and cook for 2-3 minutes, or until the shrimp have turned pink and opaque.
          7. Add the parsley and lemon juice to the shrimp and stir to combine. 
          8. Serve over the pasta or sop up the sauce with crusty bread!



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