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Shrimp Scampi

Shrimp scampi is an easy quick dish to prepare, and oh so satisfying. Be sure to cook the shrimp only about 2-3 minutes - the trick to the best scampi is not to overcook the shrimp.



1 lb large shrimp (~20/lb), peeled and deveined

4 cloves garlic, minced

1 Tbsp olive oil

3/4 stick butter, thickly sliced

1/4 cup dry white wine

1 lemon (or lime), halved, and one half quartered

4 cups trimmed broccoli flowerets

Crushed dry red pepper flakes, (or minced parsley) to taste


1/2 lb spaghetti


Bring a medium pot of water to a boil. Salt generously (like sea water) and tip in broccoli.  Stir gently and blanch for 2 minutes.  Immediately remove broccoli with a slotted spoon to a colander, and allow to cool.


Return water to boil and cook spaghetti until just al dente. Drain.


Meanwhile, melt butter and olive oil in a large skillet. When the butter has melted and bubbled a bit, add the garlic and cook, stirring, one minute. Add the shrimp and spread into a single layer about the skillet. Cook one minute. 


Using tongs, flip each shrimp. Add the wine and cook another minute, until the shrimp just cook through to pink. Gently distribute the broccoli among the shrimp and spoon butter sauce all over mixture. Season with juice from half the lemon.


Plate the pasta and top with shrimp and broccoli. Spoon butter sauce over each serving. Season with red pepper flakes to taste, and/or minced parsley.


Serves 3-4.

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