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Lisa’s Shrimp Scampi

Shrimp Scampi

Shrimp scampi, or, in other words, “shrimp shrimp” is an easy, fun recipe for a weeknight or al fresco dinner! Be sure to mince your garlic and add white wine- they help to make the dish! Lisa lived for two years in Spain as a child, so this recipe has a special place in her childhood family dinner memories because she and her parents would eat it in the Spanish style, with crusty bread, or in the Italian style, with pasta. Buon appetito e tutti a tavola!

Lisa’s Shrimp Scampi Ingredients:

2 lbs frozen shrimp

6 tablespoons extra virgin olive oil

4 pads of butter

6-8 cloves of garlic, minced

2 tablespoons Italian parsley, chopped

1 tablespoon red pepper flakes

1 teaspoon Sicilian sea salt

1 ½ teaspoons freshly ground black pepper

½ cup of white wine

1 lemon

1 lb of spaghetti or pasta of your choice

Italian bread, toasted

Shrimp Scampi

Lisa’s Shrimp Scampi Directions:  

In a large sauté pan, place the olive oil and butter, until the butter melts. Sauté the garlic for 2-3 minutes. Add the white wine and reduce the sauce by half.

Add the shrimp and cook until the sauce becomes opaque and pink. Add the salt, pepper, and crushed red pepper flakes. Toss well.

Squeeze the lemon juice on top and sprinkle with chopped parsley. Serve either on top of parsley or on a bowl with a piece of crunchy bread. And don’t forget to dip the bread in crunchy sauce!

Shrimp ScampiShrimp Scampi

Author

  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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  1. Ginny

    I can’t find how much shrimp you used.

  2. Lisa Caponigri

    Thanks Ginny! We’ve just updated the recipe- Lisa uses 2 lbs of frozen shrimp! Buon Appetito and thank you for visiting!

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