Fox 8 Recipe Box: Shrimp Scampi

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Shrimp Scampi

By Elliot Lewis, with Whole Foods


1 box of Pasta – your choice, shells, linguine or angel hair work great.

Pinch of coarse salt

3 tablespoons of good flavored olive oil

2 pounds of large raw shrimp (peel and de-vein)

2-3 garlic cloves to taste (or use about tablespoon of crushed garlic in jar)

1 tablespoon butter

Juice of one lemon (save peel for zesting)

¼ cup of good, dry white wine

chopped parsley for garnish

Parmigiano Reggiano (for grating)

Black pepper to taste (crushed red is also nice!)


  1. Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
  2. Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and the butter and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
  3. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan.
  4. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving, or using a microplane, grate some parmesan or extra lemon zest to taste.

Serve with a simple green salad with sliced tomatoes lightly dressed or with a balsamic drizzle,  and crusty bread for dipping.