Shrimp Scampi

Photo by Zachary Dailey
Servings: 4 to 6


1/2 pound angel hair pasta

2 tablespoons olive oil

1/2 pound large shrimp, peeled and deveined

4 cloves garlic

1 lemon, juiced and zested

1/2 cup dry white wine

5 tablespoons butter

1/4 cup chopped parsley


In a large pot of salted boiling water, cook pasta about 3 to 5 minutes or until al dente. Reserve some pasta water for the scampi sauce.

Heat a large 12-inch skillet over medium-high heat. 

Add the olive oil. 

Once hot, add the shrimp and sauté until just cooked through, about 2 to 3 minutes. 

Remove to a plate and reserve. 

Add garlic to the skillet, and sauté until the garlic is fragrant, about 1 minute. 

Add lemon juice and white wine, and raise the heat to high. 

Let the liquid reduce for 2 to 3 minutes. 

Whisk in butter, add a ladleful of the pasta cooking water and return the shrimp. 

Remove from heat.

Drain pasta in a colander, add it to the skillet along with the chopped parsley and toss. 

Add lemon zest, and add salt and pepper, to taste. 

Transfer to a serving platter and serve immediately

“This dish is sure to impress your loved one on Valentine’s Day! Try adding scallops or mussels.”-Chef Rose


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