Shrimp Scampi

Shrimp Scampi

Photo by Joanne A.

  • Prep Time


  • Total Time


  • Servings



  • 1

    pound linguine, cooked

  • 4

    tablespoons olive oil, divided

  • 4

    tablespoons butter, divided

  • 5

    cloves garlic, minced

  • Pinch of red pepper flakes

  • 1 to 1-½

    pounds large shrimp, peeled and deveined

  • Salt and pepper

  • ½

    cup dry white wine

  • ½

    cup chicken broth

  • ¼

    cup lemon juice

  • 2

    teaspoons grated lemon zest

  • 2

    tablespoons chopped fresh parsley


In a large skillet, melt 2 tablespoons each of butter and olive oil over medium-high heat. Saute the garlic and red pepper flakes about 2 minutes. Season the shrimp with salt and pepper and add them to the skillet. Saute the shrimp until they turn pink, about 2 to 3 minutes. Transfer the shrimp to a plate. Add the wine, broth, and lemon juice to the skillet and bring to a boil. Simmer the liquid for 2-3 minutes, just to reduce a little. Add the remaining olive oil and butter to the broth. When the butter is melted, return the shrimp to the skillet. Cook just enough to reheat the shrimp. Stir in the lemon zest and parsley and season with salt and pepper. Serve over linguine.


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