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+ servings

Shrimp Scampi


  • olive oil
  • 12 oz pasta (I used Explore Asia's Organic Edamame & Mung Bean Fettuccine)
  • 3 Tbsp unsalted butter
  • 2 ½ Tbsp olive oil
  • 1 ½ Tbsp garlic, minced (~ 4 cloves)
  • 1 lb large shrimp (~ 16 shrimp) peeled and deveined
  • 1 ½ tsp fine grain sea salt
  • ¼ tsp freshly ground black pepper
  • cup chopped fresh parsley leaves
  • ½ grated lemon zest (organic is a good idea here)
  • ¼ cup lemon juice (freshly squeezed is best)
  • ¼ lemon, sliced thin in half-rounds
  • tsp hot red pepper flakes (more or less, depending on your tolerance for heat)


  • Cook the pasta according to the directions on the package.
  • Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
  • Add the garlic and sauté for 1 minute. (Keep a close eye on it because the garlic can burn easily)
  • Add the shrimp, sea salt, and the pepper. Sauté until the shrimp have just turned pink, stirring often (~ 5 min).
  • Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.