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The Realtor's Shrimp Scampi W/Spaghetti

The Realtor's Shrimp Scampi W/Spaghetti created by KateL

This will blow you away. The first time you serve this, you'll be ok because they don't know how great it's going to be. The second time you serve this, you better put it on the table and get out of the way FAST cause they are going to knock you down trying to get to it. It's a recipe that I have developed through years of making it over and over and over. This is the best version I have been able to create. NOTE: This recipe is to be used with 1/2 pound of spaghetti. If you are using 1lb of spaghetti, double the recipe because there won't be enough sauce for a full pound. If you are doubling it, don't double the lemon juice or it'll be too tart, just bump it up to 3 Tbsp. and only bump the lemon pepper up to 3/4 tsp or it will be too salty for some people. MANGIA!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Start the water for the spaghetti and cook the spaghetti while you are doing the following.
  • In a skillet over medium high heat, melt butter, add oil and garlic. Cook garlic until it just starts to brown, about 4 or 5 minutes.
  • Add the wine, lemon juice, parsley, lemon pepper and tobasco.
  • Simmer 5 minutes.
  • After the 5 minutes are up, add the shrimp to the skillet and stir them around so they are covered with the juice and turn off the burner. Just let them soak in there, doing the backstroke through the sauce while the spaghetti finishes cooking. Stir them around a couple of times while you're waiting.
  • Drain the spaghetti and put it in the serving bowl, pour the shrimp and all the sauce over top and sprinkle the entire 1/2 cup (or more) of parmesan over the top and serve.
  • Pass more romano cheese at the table. Is there ever enough cheese on there?
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RECIPE MADE WITH LOVE BY

@Realtor by day
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@Realtor by day
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"This will blow you away. The first time you serve this, you'll be ok because they don't know how great it's going to be. The second time you serve this, you better put it on the table and get out of the way FAST cause they are going to knock you down trying to get to it. It's a recipe that I have developed through years of making it over and over and over. This is the best version I have been able to create. NOTE: This recipe is to be used with 1/2 pound of spaghetti. If you are using 1lb of spaghetti, double the recipe because there won't be enough sauce for a full pound. If you are doubling it, don't double the lemon juice or it'll be too tart, just bump it up to 3 Tbsp. and only bump the lemon pepper up to 3/4 tsp or it will be too salty for some people. MANGIA!"
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  1. PA.Dutch.Gramma
    I read reviews and had to try this recipe as it contains three of our favorites: shrimp, garlic and pasta. It did not disappoint!!! I've used red pepper flakes in similar recipes and never thought of using Tabasco. Husband loves red pepper and seemed confused when he tasted this dish but couldn't find the "flavor flakes". When told that it's Tabasco instead, he actually said he prefers it because the flavor and heat is more consistent throughout the dish. The only change that I'll consider when making this next time is increasing the butter, wine and lemon juice by 1 Tablespoon each to add a little more moisture to the finished dish..
    Reply
  2. linguinelisa
    Delicious! I made this with a bag of cooked frozen shrimp and I agree with another reviewer, if you like you might add a little more butter and/or oil. A quick, easy dish. Made for Please Review My Recipe cooking game.
    Reply
  3. KateL
    Yummy and oh so easy! My new-Mom stepdaughter can enjoy her favorite dish with a minimum of fuss. We all loved this. Served with steamed spinach. I appreciated the guidance on doubling the recipe, it was spot on. A definite go-to dish. Made for Please Review My Recipe tag game.
    Reply
  4. KateL
    The Realtor's Shrimp Scampi W/Spaghetti Created by KateL
    Reply
  5. jen.edsell
    this was delicious!! it was easy, took no time at all and the famly really enjoyed it. thanks for sharing this recipe.
    Reply
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