Shrimp Scampi in 5 Minutes

Shrimp Scampi was one of my grandmother’s favorite dishes. She always ordered it when we went to an Italian restaurant. And while it tastes decadent, there are only a handful of ingredients that go into making it and it only takes a few minutes to prepare. I am all about shaving time off my weeknight dinner routine, so I cook my spaghetti ahead of time, toss it with olive oil so it won’t stick, and pop it into a tupperware to keep in the fridge for quick weeknight dinners. I also always have shrimp in the freezer, it’s so quick to thaw and only a couple minutes to cook.

Shrimp Scampi

2 lbs of fresh, peeled shrimp (I buy large Gulf Shrimp, frozen with an ‘EZ Peel’ to remove quickly once thawed)

4 cups cooked spaghetti

6 tbsp unsalted butter

6 cloves of fresh garlic, minced

1 cup white wine (Chardonnay works great)

1/2 fresh lemon juice

3 tbsp fresh chopped parsley

Kosher salt to taste

slide lemons for garnish

optional: chili flake to taste


In a large stainless steel sauce pan, melt the butter on medium low heat. Once melted add the shrimp, sprinkle with salt and cook for just a couple minutes or until they begin to turn from translucent to opaque. Flip the shrimp, add the garlic, white wine and lemon juice and cook for just another minute.  Turn off the heat, add the pasta and toss to coat the sauce and shrimp. Add the parsley and pour into a large serving bowl. Top with lemon slices and more parsley, plus a generous sprinkle of salt. Serve immediately

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