This past week, I’ve been on a seafood kick. Maybe it’s because we just got back from an extremely short trip to Seattle where all we ate was seafood. And I felt like the three days…(well, one full day and 2 half days, which really totals to 2 days) just wasn’t enough. I wanted more…more Pike Place, more ferry rides, and yes…more seafood.

So, what’s a girl to do?  Make it herself. 

Here’s my quick and easy way to whipping up a Garlic Shrimp Scampi atop some pasta, with a side of French Toast….carbs anyone?



3 tablespoons butter

3 tablespoons olive oil

4-5 garlic cloves, chopped or minced (I love garlic so I used about 6 cloves)

1 cup of dry white wine. (I used sauvignon blanc)

Salt to taste

Red pepper flakes to taste

Ground black pepper to taste

1 ½ pounds of large shrimp (I used headless and deveined which was more convenient and less time consuming. All I had to do was peel).

½ cup of fresh chopped parsley

Half of a freshly squeezed lemon juice

Pasta of your choice (I used spaghetti)


In a hot pan, place butter and olive oil. 

Once butter is melted, add the chopped garlic and sautee for about a minute or two. 

Next, add your white wine, salt, pepper flakes, black pepper and let simmer for about 3-5 minutes; depending on how thin/thick you like your sauce. 

Then add the shrimp and cook for about 3-4 minutes.  Add your lemon juice and parsley and mix around in the pot.

Once the shrimp are pink they are done.  Do not overcook.  I cooked mine at exactly 3 minutes, turned off the stove and kept it in the pot for no longer than two minutes.   

Immediately serve on top of your pasta and a side of French bread. Enjoy!

Sidenote: If you’re still not happy with the consistency of your sauce, take the shrimp out of the pan and let the sauce simmer a little more.  Also, do this if you think the sauce is too tart.  This has happened to me before.

Lastly, let me know if you make this dish and please send pics.