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+ servings

One Pan Scampi

This lighter to twist to a classic is so tasty!
Servings 2


  • 1 lb. Raw Jumbo Shrimp deveined & Peeled
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 3 tbs Butter divided
  • ½ Small Onion small diced
  • 2 Garlic Cloves minced
  • 1 ½ cups Chicken or Seafood Stock
  • ¾ cup White Wine
  • 8 oz Dried Linguine Pasta
  • 2 tbs Lemon Juice
  • 2 tsp Lemon Zest
  • cup Parmesan Cheese shredded
  • 2 tbs Fresh Parsley chopped
  • Optional Garnish- Parsley Parmesan


  • Sprinkle salt and pepper evenly on the cleaned shrimp.
  • In a large, raised edge side skillet, over medium high heat, sauté the shrimp for 2-3 minutes in half of the butter. When cooked set the shrimp aside.
  • Melt the butter into the hot pan and sauté the garlic and onions for 2 minutes or until onion become tender and translucent.
  • Deglaze the fond from the bottom of the pan with the white wine and your spatula, then stir in the stock.
  • Add the linguine to the pan and simmer for 10-13 minutes on medium low or until pasta is aldente. Try not to boil or your liquid will evaporate and more will need to be added.
  • Stir in the lemon juice, lemon zest and parmesan, then simmer for another 2-3 minutes. Stir well to melt the cheese.
  • Toss the parsley and shrimp back in then simmer for another 2-3 minutes, then garnish with fresh herbs and cheese as desired. Serve immediately.


May be refrigerated for up to 3 days
Reheat by stovetop or microwave in 30 second intervals
May be frozen up to 3 months and reheated by microwave or oven at 350 F for 10-12 minutes or until internal temp reaches 145F