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Shrimp Skimpy


From start to finish, this meal can be on the table in 30 minutes! This version of shrimp scampi seriously decreases the amount of butter used - but is still extra tasty.

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Rate this recipe 4.4/5 (8 Votes)


  • Raw shrimp, deveined (tails on or off)-- 8 large sized shrimp per person
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • Generous splash (about 1/4 cup)White White
  • Chicken stock (about 1/2 cup)
  • 2 cloves garlic, finely minced
  • Italian parsley, finely chopped (about 1 to 2 tablespoons)
  • Linguini (cooked according to box directions-- fettuccine or any kind of spaghetti pasta is OK)
  • Parmesan cheese (grated)


Servings 4
Preparation time 10mins
Cooking time 30mins


Step 1

If the shrimp is frozen, I do a "quick thaw" by soaking in water (takes 10 minutes)

Cook pasta, in salted water, according to directions. Drain pasta, reserving about 1 cup of pasta water

In a skillet, heat 1 tablespoon olive oil and saute shrimp, until they just turn pink (no more than 2 to 3 minutes). Overcooked shrimp turns tough!

Remove shrimp and set aside (I put mine in a lightly warmed oven) Add the rest of the olive oil and butter.

Add garlic and cook, until just fragrant (about 30 seconds). Add the wine and cook for about 1 minute.

Add the chicken stock; cook at medium heat until slightly reduced (3 to 5 minutes).

Return the shrimp to the skillet. Add the pasta and combine; turn off heat.

Note: if the pasta appears too dry or stick, add a little pasta water to moisten. Add fresh parsley and parmesan cheese.

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