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Lemon Pepper Shrimp Scampi


Hy-Vee Seasons

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Rate this recipe 5/5 (1 Votes)


  • 8 ounces angel hair pasta
  • 1 pound fresh large shrimp
  • salt to taste
  • ground black pepper, to taste
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1/3 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons butter
  • 1 cup cherry tomatoes halved
  • 2 tablespoons parsley


Preparation time 15mins
Cooking time 25mins


Step 1

1. Prepare pasta according to package directions; drain, reserving 1 cup of the pasta water.
2. Meanwhile, peel, devein and rinse shrimp; pat dry with paper towels. Season shrimp with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and shrimp; cook and stir for 2 to 3 minutes or until shrimp begin to turn pink. Transfer shrimp to a plate. Add to skillet wine, lemon juice and reserved 1 cup pasta water; cook and stir 1 to 2 minutes until reduced by half. Stir in butter. Return shrimp to skillet. Stir in cooked pasta, tomatoes and parsley. Heat through.


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