Recipe: Bambina's lemony garlic shrimp scampi pasta

Recipe: Bambina's lemony garlic shrimp scampi pasta

Bambina's Lemony Garlic Shrimp Scampi Pasta

2-3 Serving

Prep:10 min

Cook:5 min ( not including cooking pasta)


  • 3/4 pound pasta (fettuccini, linguini, angel hair, spaghetti)
  • 3 tablespoons butter
  • 2 1/2 tablespoons good olive oil (infused with garlic optional
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 tablespoon minced shallot
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • Seafood Seasoning
  • 1/4 chopped fresh flat leaf parsley
  • 1/2 fresh squeezed lemon juice
  • 1/4cup dry crisp white wine (unoaked)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes
  • Parmagiano Reggiano


  • Cook the pasta to al dente and set aside.
  • Season the shrimp on both sides with seafood seasoning while heating a medium non -stick sauté pan.
  • Sear the shrimp on one side for about a minute in garlic infused olive. oil. Flip the shrimp over add the shallots and wine. Let it reduce.
  • Once it has reduced (about 30 seconds to a minute) add the garlic, butter, parsley, basil and a squeeze of lemon and remove from the heat. The heat of the pan will melt the butter without overcooking the butter and herbs.
  • In separate sauté toss the pasta in a light coating of garlic infused olive oil, red pepper flakes, and Parm cheese.
  • Plate the pasta and top it with the shrimp and lemony garlic scampi sauce. Garnish with parsley and finely shredded parmigiano reggiano.
  • Pair it with a crisp Italian Pinot Grigio.