Total Time
Prep 20 mins
Cook 10 mins

Once the shrimp are peeled, this is a very quick and delicious weeknight meal. I listed pasta, but you could also serve it over rice, on a baguette, or by itself. To make it a complete meal, I often add about 2 cups frozen peas. This recipe is a modified version of the shrimp scampi from Lucinda Scala Quinn's television show "Mad Hungry".

Ingredients Nutrition


  1. Boil a large pot of water and add a generous pinch of salt. Add the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water.
  2. While the pasta is cooking, heat a large saute pan and add the olive oil, swirling to coat the pan. Add the shrimp to the hot oil in a single layer. Sprinkle with the freshly ground pepper. When the shrimp looks pink and opaque (about 2 min), turn them over. Add the garlic and red pepper. Stir constantly for 1 - 2 minutes. Be careful not to burn the garlic or overcook the shrimp.
  3. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss.
  4. Remove from heat, add the butter and the parsley and give it another toss. Taste and add any additional salt or pepper if needed before serving.


Most Helpful

Garlic, shrimp, wine, lemon - some of my most favorite ingredients! This recipe was super quick and easy to make and very flavorful. Made for Culinary Quest - 2014 Cruisin' Culinary Queens

momaphet August 28, 2014

Wonderful recipe PanNan, it was perfect. The right balance of heat, citrus, shrimp and wine. Yum, I served it over eggless noodles for a wonderful meal. thank you so much for sharing this lovely recipe. Which we will enjoy again. Made for Culinary Quest - 2014 - suitcase Gourmets.

Baby Kato August 26, 2014

Love, love, love shrimp scampi. Tried not to succumb to this recipe during the tour, because I'm watching my calories....but just had to make it! So glad I made the sacrifice. Served over vermicilli. Thanks for sharing! Made for ZWT!

breezermom June 10, 2011

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