Scampi that Keeps the Vampires away!

This is a very, very quick dinner that can be prepared in about 15 minutes. Start your pasta water first, and then chop the garlic and parsley. By the time you get all the ingredients together, the water is boiling. You will be eating in another 10 minutes.

One warning, this is quite heavy on the garlic. You can always use less, but I personally love the strong garlic flavor. However, if you’ve got a hot date later, I might save this recipe for a different night!
Shrimp Scampi Recipe

3 tbsp olive oil
1 lb peeled and deveined shrimp
4 large garlic cloves, minced
1/2 tsp red-pepper flakes
1/2 c dry white wine
1/2 lemon, juiced
1 tsp salt
1/2 tsp black pepper
4 tbsp unsalted butter
1 lb linguine
1/2 c chopped parsley
1 tsp parmesan cheese, grated

1. Bring a large pot of generously salted water to a boil. Cook pasta in boiling water until just tender. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

2. When pasta is about halfway through cooking, heat oil in a 12-inch heavy saute pan over high heat until hot but not smoking. Sauté shrimp, turning one time, until just cooked through, about 2 minutes, and transfer to a large bowl. If there is not much oil left in the saute pan, add another tablespoon of oil.

3. Add garlic and red pepper flakes to saute pan and cook for 30 seconds. Add wine, lemon juice, salt and pepper and cook over medium high heat, stirring occasionally, about 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat and stir in parsley.

4. Toss pasta well with shrimp scampi in a large bowl, adding some of pasta water if necessary to moisten the pasta. Sprinkle pasta with a little parmesan on the plate.

Makes 4 Servings



  • Maki 10 YEARS AGO

    I don’t think you can ever have too much garlic ;-)

    I love me my garlic!

    I love your site! I’m glad you found me so that I can find you.

  • Sandra 10 YEARS AGO

    YAY! You have a blog. I’m going to try this recipe later. I bought a pound of shrimp and had been planning on making it in a shallot wine reduction, (my fave), but I really need to make better scampi. I’ll let you know how this goes for me. -Sandra

  • Rolanda (mom) 10 YEARS AGO

    Savoury!From Adrian and me.Your blog is savoury too.It`s make appetite.Congratulation !

  • Candace 10 YEARS AGO

    Thanks Mom… I hope you keep coming back!

    Let me know how it goes, Sandra… but your shallot wine reduction also sounds delish…

    Maki… I think I’ve found a kindred soul with my love of garlic! :p

  • Seared Shrimp and Orzo : i shot the chef 10 YEARS AGO

    […] is a delicious, quick cooking shrimp dinner that is sure to impress! Its made similar to shrimp scampi, but is served on Orzo instead of Linguine. Orzo is actually a wonderful semolina pasta that looks […]

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

Latest Instagrams

Follow ishotthechef on Instagram!


There are 2 easy ways you can
subscribe to this blog, RSS Feeds or
via Email.


Also make sure to keep in touch with me on Facebook, Twitter & Pinterest.

Scroll to top