Shrimp Scampi over Pasta

This dish can be made from start to finish in about 15 minutes and is as good as anything you’ll find in a restaurant.  For a lighter version, skip the pasta and add a green salad on the side.



Makes 4 servings


3/4 lb linguini or penne pasta

1/4 cup olive oil

1 lb (about 20 -25 count) peeled and deveined raw shrimp

salt and pepper (for seasoning shrimp)

5 large garlic cloves, minced

1/4 teaspoon pepper flakes

1/2 cup dry white wine

2 tablespoons lemon juice

5 tablespoons cold butter cut into cubes

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped parsley


Cook pasta according to package directions just to “al dente” (chewy not mushy), drain pasta, return to pot and drizzle in about a tablespoon of olive oil and toss. Set aside.

Pat shrimp dry and season lightly with a pinch of salt and pepper.

In a large skillet on a medium flame, heat olive oil and then add shrimp. Saute just until cooked through- about 2 minutes.

Remove shrimp from pan and set aside, leaving olive oil still in pan. Add garlic, pepper flakes, white wine and lemon juice. Cook of high heat for 1 minute.

Reduce heat to low and add cold butter cubes, stirring constantly until fully melted.

Season with 1 teaspoon salt 1/2 teaspoon pepper and add the chopped parsley.

Add shrimp and pasta back to pan and toss to coat evenly with sauce.

Serve immediately.

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