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  • Writer's picturemonica

Shrimp Scampi

Shrimp scampi is another one of my favorite weeknight dinner recipes. It's easy to prepare, but tastes like it took hours to develop the flavor (shout out to butter!). Side note: Did you know that shrimp only takes 2 MINUTES to cook all the way through? Who wouldn't love a protein that cooks in 2 minutes?

Traditionally shrimp scampi is served over linguini, however I prefer to lighten mine up by serving with parmesan zoodles (zucchini turned into noodles). Give this recipe a go and thank me later ;) Recipe adapted from America's Test Kitchen.

Additionally, if you are in the market for a comprehensive cookbook I recommend and LOVE this cook book by America's Test Kitchen. It has so many go to recipes with so many extra details on products, gadgets, methodologies, etc!

Course: dinner

Yields: 2 servings


Shrimp Scampi:

  • 1 lb large deveined shrimp (I usually buy them frozen, and pick whatever happens to be on sale at my local grocer)

  • 3 tbsp butter

  • 1 tsp parsley flakes

  • 4 cloves minced garlic

  • salt & pepper (to taste)

  • 1/8 tsp sugar

  • 2 tbsp lemon juice

  • 1 tbsp white cooking wine

  • 2 tbsp olive oil


  • 2 med zucchini (purchase pre-spiralized if available to you to save time)

  • 2 tbsp butter

  • 2 cloves garlic

  • grated parmesan (to taste)

Gadgets: spiralizer OR mandolin

Shrimp Scampi

  1. Pat shrimp dry with paper towels to get off the excess moisture. Season with salt, pepper, and sugar. Heat olive oil in a pan over high heat. Add shrimp in a single layer and cook for 2 minutes until pink on both sides.

  2. Place shrimp in a bowl and cover with foil to preserve the heat.

  3. Add 1 tbsp of butter to pan on medium heat and add garlic. Cook for about 15 seconds then remove the pan from the heat.

  4. Stir in lemon juice, wine, and parsley to the butter and garlic mixture. Whisk in remaining 2 tbsp of butter and return shrimp to pan.

  5. Coat shrimp with the sauce and enjoy.


  1. If using pre-spiralized zucchini, skip to step #2. If spiralizing your own zuccini, chop each zucchini in half and then use spiralizer or mandolin to create noodle-like ribbons of zucchini. (The reason you should chop the zucchini in half is to ensure you don't have noodles that are too long.)

  2. Melt butter in a pan with 4 cloves of garlic.

  3. Add your zoodles to the pan and combine with the butter and garlic mixture. You'll know zoodles are done when slightly softened but still firm. (around 5-7 minutes)

  4. Sprinkle with grated parmesan to your liking and enjoy :)

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