Recipe: Shrimp Scampi



Difficulty: Medium

Family Night or Date Night:  Date Night

Wine: Pinot Grigio

There is nothing I love more in the world than pasta and seafood!  Seriously, I could eat this stuff daily, but sadly that is not conducive to my budget or my thighs.

Since we are in Lent, I wanted to share with you this delicious Shrimp Scampi recipe.  Now although many kids will eat this (my daughter would devour this), I put this in the date night category because you will probably enjoy this recipe more with a tall glass of wine and silence.

So put the kiddos to bed and enjoy a nice dinner with your hubby — we both know you all deserve this.


1/2 a pack of Spaghetti (we used wheat)

1 lb of Shrimp (or about 16 shrimp)

4 Tbs. of Butter

4 Tbs. of Olive Oil

2 Green Onions Chopped

2 Cloves of Garlic (chopped thinly)

1/2 cup of White Wine

Juice of 1/2 a lemon

Salt and Pepper

Parsley Chopped, to taste

Parmesan (to top)


  1.  Boil a large pot of water for the pasta — Cook 6-8 minutes to al dente.   Drain and set aside.
  2.  Season the shrimp with salt and pepper or any other seasoning you prefer.  (The Urban Farmer likes to season with brown sugar)
  3.  In a large skillet over medium heat, melt two table spoons of butter with two tablespoons of olive oil and combine.   Saute the green onions and garlic until the green onions are translucent.
  1.  Add the shrimp to the pan with the green onions and saute till the shrimp are pink and remove.  You are going to throw them back in at the end, so it is okay if they are not cooked all the way.
  1.  Combine white wine and lemon into the pan and bring to a boil.
  2.  Add your additional two tablespoons of butter and olive oil and bring to a simmer.  Stir to combine all ingredients.
  3.  When the butter is melted, add the shrimp back in and cook five minutes.  Then add the pasta into the pan.  Add parsley to taste.
  4. Remove from the pan and place in a serving bowl.  Top with Parmesan cheese to taste and serve.

I served my shrimp scampi with homemade Italian bread and topped my pasta with LOTS of Parmesan cheese (you can never have too much cheese).

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