Savorful Saturday: Shrimp Scampi

Courtesy Star Clippers Cruise Line

Our friends at Star Clippers Cruise Line have done it again! Making a restaurant-quality dinner at home doesn’t have to be hard. Shrimp scampi with this amazing lemon garlic sauce comes together in under 30 minutes and it looks so elegant – enough to serve to company! It’s easy to make. Serve it on top of a bed of pasta, or along with a generous loaf of crusty bread and some roasted asparagus for a simple dinner that’s just this side of indulgent.

Courtesy Star Clippers Cruise Line

YIELD: 4 servings

1 pound shrimp (peeled and deveined, 16/20 count)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
½ cup shallots (diced)
1 tablespoon minced garlic
¼ – ½ teaspoon red pepper flakes (to taste)
1 teaspoon lemon zest
⅓ cup lemon juice
½ cup dry white wine, chardonnay recommended
½ cup roma tomato (diced)
1 tablespoon parsley (minced)

Courtesy Star Clippers Cruise Line

1. If using frozen shrimp, place in a colander and run under cold water for about 3 minutes. (Or place in a bowl and submerge in room temperature water until defrosted; remove excess moisture)
2. In a medium bowl, combine shrimp with salt and pepper
3. Heat a large skillet over medium-low heat.
4. Add 2 tablespoons of olive oil and 1 tablespoon butter; when butter melts, add shallots, garlic, and red pepper flakes; stir and cook about 2 minutes
5. Add shrimp to the pan in a single layer; turn heat to medium and sauté for 2 minutes; flip shrimp over and finish cooking for 1 minute; transfer to a bowl
6. Turn heat up to medium-high and add lemon zest, lemon juice, and wine; bring to a boil and allow the sauce to reduce by half (about 5 minutes)
7. Turn heat down to low; whisk in 3 tablespoons of cold butter
8. Add cooked shrimp, tomatoes, and parsley; stir and cook until warmed through (1-2 minutes)
9. Garnish with black pepper and fresh parsley


  • Pasta: angel hair pasta is light but you can also use penne, fettuccini, rotini or spaghetti.
  • Bread: when you serve this dish as an appetizer, serve with warm crusty Italian bread or slices of focaccia for dipping into the sauce.
  • Gluten-free options: risotto, spaghetti squash, or zucchini noodles.
  • Wine: a buttery Chardonnay, Pinot Grigio, or sparkling rosé pairs well with this dish.

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Courtesy Star Clippers Cruise Line

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