Blog & Featured Recipes

Shrimp Scampi Style

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Serves 2


6 ounces salted butter cut into thick slabs
2 teaspoons fresh minced garlic
2 teaspoons minced French shallots
1 1/4 teaspoons finely chopped Italian flat leaf parsley
1/2 teaspoon finely grated lemon peel
1 – 12 x 10 inch parchment paper
8 large size raw, peeled and deveined shrimp
1/3 cup Sauvignon Blanc
Juice of 1 medium size fresh lemon
1 teaspoon finely ground bread crumb
2 – 4 ounce portions angel hair pasta, held warm


In a medium sized mixing bowl, add the butter, garlic, shallots, 1 teaspoon parsley and lemon peel, blend all together with a fork.

Lay the parchment paper flat, spread the butter out and pack it evenly on the shorter edge of the parchment. Roll the parchment evenly over the butter to make an evenly shaped, thick cigar – like shape. Twist the ends tight, wrap in plastic and place in the refrigerator for a minimum of 6 hours. Remove from the refrigerator, remove the plastic then cut into 8-1/2 inch thick slices, set aside.

In a large, heavy bottomed non-stick pan over medium high heat, add 3 slices of seasoned butter then swirl the pan until the butter melts and starts bubbling. Add the shrimp and sauté until 3/4 cooked. Spoon the shrimp and butter into a bowl and set aside in a warm place.

Place the pan back on the heat, turn heat to medium high, add the white wine and lemon juice, reduce the liquid by 2/3. Turn the heat to medium low, wait a minute for the pan to drop in temperature, add the remaining slices of butter, swirl the pan in a circular motion to slowly melt the butter until creamy and milky in appearance, turn the heat down to low. While continuing to swirl the pan, evenly sprinkle the bread crumb to thicken to a sauce consistency. Turn the heat to medium, add the shrimp mixture then swirl the pan to finish cooking the shrimp, the swirling helps to keep the sauce from separating. Remove the pan from the heat.

On warmed dinner plates, place the pasta portions in the center, make a nest in the center, place 4 each of the shrimp in the nest, top with a light amount of sauce and then pour remaining sauce around the pasta. Evenly sprinkle the remaining chopped parsley on the pasta and shrimp.




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