Classic Shrimp Scampi – a seasonal Spring favorite

There is no time like Spring time to enjoy this deliciously flavorful dish! April just happens to be the month that has an official day dedicated to Shrimp Scampi: April 29th. This simple, elegant yet flavorful dish and pairs beautifully with another Spring-time favorite: Sauvignon Blanc!  


  • 1/4 cup meyer lemon olive oil

  • 1 lb peeled and deveined large shrimp (raw; 18 to 20 per lb)

  • 4 large garlic cloves, unpeeled, minced

  • 1/2 teaspoon dried hot red-pepper flakes

  • 1/2 cup dry white wine (Trione Sauvignon Blanc preferred)

  • dash of salt

  • a couple of dashes of pepper

  • 5 tablespoons unsalted butter

  • 3/4 lb capellini (angel-hair pasta)

  • 1/2 cup chopped fresh flat-leaf parsley


shrimp + sauce:

Heat oil in a 12-inch heavy skillet over moderately high heat until hot, add shrimp, turning over once until just cooked through (about 2 minutes) and transfer shrimp to a large bowl and set aside. Add garlic to remaining oil along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally for 1 minute.

Add in butter until melted. Toss in shrimp. Set aside.


Bring a 8-quart pot of water to boil. When boiling, just before adding pasta, add salt. Put in pasta and cook until tender, about 3-4 minutes. Strain pasta when cooked and toss in with the shrimp and sauce, garnish with finely chopped parsley.