Shrimp Scampi

September 18, 2017


My husband and I both grew up in Alaska, and one thing they are never short on is fish.  We were both pretty over any kind of sea life food when we met 11 years ago, both having our fair share of Alaskan fish amongst other things.  


That is, until we took a vacation to San Diego and had the best fish and chips ever.  It rocked our world, to say the least.  So fresh, so delicious, we squeezed lots of fresh lemon juice over it.  Makes my mouth water just thinking about that place.  


We started eating seafood again and one of my husband's favorites is my shrimp scampi.



If you've never had shrimp scampi before here's what it is.  Buttery shrimp with a creamy lemon sauce tossed together with pasta and fresh herbs.  It's the easiest, most simple dinner you can make!  Serve it with some crusty bread and it's just so effortlessly beautiful {and scrumptious}. 



Shrimp scampi is such a flavorful, bright dish.  I love all the citrusy lemon pops of zest and the slightly creamy sauce.  Who can resist the smell of garlic cooking in butter?  I sure can't!  As long as it's not burnt garlic.  This recipe has a fair amount of garlic, it's a good zip to it.



The most time consuming part of this dish is going to be de-veining and cleaning the shrimp.  I use a small pairing knife when I clean out the shrimp, the small size helps you work most efficiently.  Make sure to rinse them really well in water to get all the debris off, I do this until the shrimp water runs clear.  


Cleaning shrimp is definitely the most mind numbing past time so maybe turn on your favorite music or movie while you do it.  I always feel like I've been cleaning shrimp for an hour but according to the clock it's like ten minutes {ha ha}.



My best tip is season your shrimp before you cook it, total flavor bomb and it helps with the shrimpy taste!  Salt and pepper them generously.  Trust me.   Also, cooking shrimp shouldn't be terrifying.  They take a couple of minutes to cook and they will go from a pale white to a beautiful pinky/peach color.  


If you're worried you didn't cook them along enough then rest assured the shrimp will cook more once you put it back in the pan with the sauce.  



I make this with beautiful linguine noodles.  Don't panic, if you can't eat pasta due to an allergy it works just as well with rice based noodles!  I brought this to my friend after she had a baby and used a gluten-free alternative.  


If you have kids you'll  be surprised at how much they love this meal!  



My two kids adore this dish, including the shrimp.  There are so many delicious flavors going on they devour it and always have seconds.  I like to top each bowl with a little fresh parmesan cheese, extra lemon zest and some red pepper flakes for spice!




1 lb shrimp

8 oz linguine pasta

3 tbsp butter

4 cloves garlic

1 1/2 c chicken broth

1/3 c lemon juice

1/2 c half and half

1/4 c pasta water

zest of a large lemon

salt and pepper to taste

handful of fresh parsley

freshly grated parmigiano reggiano



Bring a pot of water to boil.  While you wait for this clean and rinse your shrimp, set aside on a paper towel to drain off the water, pat dry.  Toss the shrimp with a good amount of salt and pepper.  At this point add your pasta to your boiling water with a big pinche of salt.


Grab a large saute pan and heat it over medium heat.  Add the butter to the pan, once it's melted add your shrimp in an even layer and the garlic.  Cook for 2 minutes to sear that side,  turn the shrimp and cook the other side.  The shrimp are done when they are pink in color and no longer opaque.  Try not to overcook the shrimp.  Use a slotted spoon to transfer the shrimp to a plate, set it aside while you make the broth.


Turn the heat up on your pan and add the chicken broth, we're deglazing the pan.  Deglazing is a fancy term for getting all those delicious bits of stuff stuck on your pan off and incorporated into your broth. Now add the lemon juice.  Whisk it around to scrape everything off the edges and bottom of your pan. Turn heat down to low.  Add the zest of a lemon (more if you really want that lemon tang) and 1/4 c pasta water.  Adding pasta water back into your dish gives it good flavor and helps the sauce thicken.  


Drain your noodles and return them to your saute pan.  Add the half and half, a pinch of salt and some fresh ground pepper.  Now, take all that delicious shrimp and move it over to a cutting board and give it a rough chop.  Return this and the juice left on the plate to your saute pan with everything else.  Give it all a good stir.  Top with fresh parmesan, parsley and for a little heat try red pepper flakes.


I hope your family enjoys this meal as much as ours does!





*Photos of this dish have been updated as of Aug. 30, 2018





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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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