Shrimp Scampi

READY IN: 30mins
Recipe by PanNan

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".

Top Review by Muffin Goddess

Very nice scampi! Lots of shrimp, a good amount of red pepper flakes, and a great lemony freshness to the sauce (it helped that my lemon was the size of an orange, lol). In fact, I think this is the first shrimp pasta recipe I've tried that I didn't have to up the amounts of shrimp and red pepper flakes to please DH. The only addition I made to the recipe was a heaping spoonful of capers (we love capers in shrimp scampi). I served this with some grated parmesan on top, and garlic bread on the side. Thanks for posting! Made for the Emerald City Shakers for ZWT7.

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.

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