Today was a rest day so I had a little more time in the kitchen after work. I’m trying to use up the contents of our freezer so I decided on shrimp scampi and caesar salad with homemade croutons. This is definitely a special treat and not an everyday meal! With the amount of butter and EVOO (and heavy cream that I added in :)), it is quite a heavy dish. It was delicious though! I overcooked the shrimp a little bit but the flavors were great! Creamy, lemony, garlicky goodness! Yum!

Shrimp Scampi

Recipe adapted from Tyler Florence on The Food Network


  • 1 pound linguini (I used some penne too)
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine (I used 1/4 c wine and 1/4 c heavy cream)
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.