Julia's Simply Southern: Shrimp Scampi >

Monday, February 27, 2017

Shrimp Scampi

Bucatini! What does that have to do with shrimp scampi? Nothing, it's just the pasta I used to serve this dish. If you've never had bucatini, I consider it a "fun" pasta. It's like a fat spaghetti strand with a hole down the center. See it??

Depending on the sauce you're using, the flavors get inside the pasta too, making for a flavorful pasta dish. It's a unique pasta eating experience. Of course you can use the pasta of your choice. You can also just serve the shrimp itself as an appetizer. Have some crusty bread on hand for dipping! 

I love seafood! Shrimp scampi is a quick and easy way to prepare shrimp. The sauce is a garlic, lemony butter sauce and it's delicious. Allergic to seafood? That's a shame. Try it with cubed chicken breast instead. 

  • 1 lb Shrimp, peeled, deveined & tails removed
  • Salt/Pepper, to taste
  • 2 tbs Olive Oil
  • 2 Garlic Cloves, minced
  • 2 tbs Dried Minced Onion
  • 1.5 c White Wine (I used Chardonnay)
  • The Juice of 1 Lemon
  • 1 tsp Italian Seasoning
  • 1/2 Stick Butter, softened
  • 2 tbs Fresh Chopped Parsley
  • 12 oz Bucatini Pasta, cooked (or pasta of choice)

Heat a skillet over medium heat. Add olive oil.

Season shrimp with salt & pepper. Toss into skillet and cook about 2 minutes, until no longer translucent. Remove shrimp and set aside.

Add garlic and minced onion. Sauté for 1 minute. You do not want the garlic to brown. 

Add wine to the skillet and whisk to deglaze pan. Allow the wine to cook and reduce by half. This will take 4-5 minutes.

Add lemon juice, Italian seasoning and butter. Whisk to incorporate all ingredients together. Lower temperature on stove top to medium low to prevent the butter from separating. Add fresh chopped parsley.

Return shrimp to sauce and allow to simmer for 1 minute.

Toss shrimp and sauce together with cooked pasta and serve.

See it at:


  1. Mmmm... This looks so rich and delicious! How many servings do you think it makes? Thanks! I found you at the Weekend Potluck.

    1. Alison, it serves 4-6 depending on appetite :)

  2. We love Shrimp Scampi and your recipe looks delicious. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen


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