New This Month

Shrimp Scampi


The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 6

Source: Mad Hungry, October 2010


  • 1 pound pasta, or 3 cups cooked rice
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 pounds large shrimp, peeled and deveined
  • Freshly ground black pepper
  • 5 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes, plus more for garnish
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/4 cup white wine
  • Juice of 1 lemon
  • 1/4 cup chopped fresh parsley leaves


  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 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. 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.

Reviews Add a comment

  • sarakratz
    16 AUG, 2015
    Didn't follow exactly but close. Absolutely delicious and came together really quickly. Will definitely make again.
  • Liz Stevenson-Shaw
    9 SEP, 2012
    This was so good, my husband went back for thirds!! Something he rarely does. It also reheated nicely the next day for lunch. The fresh parsley made it. Also know your red pepper flakes. We raise and dry our own so it's hotter than most. I cut way back on the amount and it was still almost too hot. Next time I'll cut back even more. We also added fresh grated parmasean and romano. This recipe went straight into my book of all time favorites immediately!!
  • Hamrsark
    24 NOV, 2011
    My husband and I like this recipe but though the wine flavor was too much. When I made it again, I used GARLIC wine from a local mom-and-pop winery and we LOVED it. After all, you can NEVER have too much garlic! lol
  • shar71
    3 AUG, 2011
    Made this for dinner tonight. It was light, delicious, and both my husband and I loved this dish and I will definitely make it again. I followed the recipe exactly.
  • gladigotyou
    8 DEC, 2010
    I didn't have enough shrimp, so after Step 2, I put it aside in a bowl and added 3 small tilapia fillets to the pan (with a little more olive oil, salt
  • jozee
    13 NOV, 2010
    I don't see anything in the recipe that says to reheat or cook in broth? Is it possible you misread it?
  • sallyb23
    20 OCT, 2010
    Cooking the shrimp, then reheating in the broth. Wouldn't this make the shrimp overcooked and tough?