Shrimp Scampi

by Lauren

Something really exciting just happened. Like 5 minutes before I started writing this. Our fav neighbor, Russell, brought over his newly purchased 3 disc series, The French Chef with Julie Child. I was planning on going outside to play with Rex but now I have quite a dilemma. Really rough decision considering the sun finally decided to come out again…



Rex wins. Those puppy dog eyes get me every time. Julia will have to wait until after the Oscars tonight.

Shrimp Scampi is a meal that enables you to trick your in-laws boss eh hem, guests, into thinking you are a hoity toity chef who spent hours in the kitchen cooking for them, when in reality this comes together in 20 minutes. Add a side salad and some garlic bread and you’ve got yourself a five star meal fit for a king.



We had our dear friend Heidi over for dinner the other night and made shrimp scampi, adding our own touch of lemon zest for color and depth. It was definitely an experience fitting three of us in the LYK, each attempting to cook something different with approximately 0 sq. ft. of counter space. I almost renamed our blog that night: ELYK. Extremely Little Yellow Kitchen.


Give some garlic, shallots and shrimp a little love in a olive oil/butter mixture.

Remove the shrimp. Add the wine (!) and the lemon juice. Remember kids, a glass for the chef is required once you approach this step.

Top the sauce off with the pretty parsley leaves for some vibrant color.


Add the pasta, the shrimp and a little lemon zest.


Did I mention that Heidi baked homemade – crispy on the outside fluffy on the inside – garlic knots, which we have coaxed her into doing a guest post about?? Stay tuned for that recipe!


Shrimp Scampi

Adapted from Food Network –- we cut down on the butter and oil, you can thank us later.


  • 1 pound linguini
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon red pepper flakes
  • 16- 20 large shrimp – we used Costco’s frozen tail-on shrimp
  • Salt & Pepper
  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1 tablespoon lemon zest
  • 1/4 cup finely chopped parsley leaves


Cook linguine according to directions in salted water.

In a pan large enough to hold the final meal, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-low heat. Sauté the shallots,garlic, and red pepper flakes 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. Drizzle in a tablespoon of olive oil. Add the parsley, lemon zest and cooked pasta to pan. Lay the shrimp on top and serve.

From the Little Yellow Kitchen,


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7 Responses to “Shrimp Scampi”

  1. wow! this is amazing..where is it from??

  2. hi Lauren
    what a great job you did with that beautiful scampi! It is one of my favorite dishes to make and to eat.
    I buy my shrimp and Sam’s Club, Costco is too far away!
    I hope you had a wonderful weekend

  3. Lauren

    It was a picture from Cardiff by the Sea Lodge. From there roof top garden, sooo gorgeous there!

  4. I like shrimps with spagetti too. It is one of my fav dishes! I liked your souce idea and will try to prepare it. I invite you to check out my dish: spagetti with shrimps and sauce.

  5. Lauren

    Hi Chef D – Thank you so much! Good to hear from you :)

  6. Hey! I just adore shrimp scampi!! so I just wanna tell you thanks for such an interesting post. I’m making a blog myself about shrimp scampi recipes!

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