shrimp scampi

Shrimp Scampi

Succulent shrimp flavored with shallots, garlic and white wine served over a bed of pasta with a hint of lemon.


  • 2 pounds large shrimp in shells
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots finely diced
  • 4 garlic cloves minced
  • 3/4 cup dry white wine
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • cup chopped parsley
  • Freshly squeezed juice of half a lemon


  1. Peel and devein the shrimp. Save the shells to make stock.
  2. In a medium saucepan add the wine and shells and bring to a boil and simmer for 10 minutes. Strain liquid.
  3. In a large stockpot prepare pasta to al dente per box instructions, reserving ¼ cup of the pasta water liquid.
  4. In a large skillet, melt butter with olive oil. Add shallots, garlic and red pepper flakes and sauté until shallots become translucent, 3-4 minutes.
  5. To the skillet, add strained wine, salt, and black pepper and bring to a simmer. Let mixture reduce by half.
  6. Add shrimp and sauté until they just turn pink. Stir in pasta, pasta water, parsley and lemon juice.
  7. Top with additional parsley leaves and/or lemon zest if desired.

Recipe Notes

Recipe courtesy of Old World Garden Farms