Restaurant Style Italian Dinner at home in under 20 mins

Shrimp scampi is an Italian delicacy that is surprisingly easy to make and takes less than 20 minutes to prepare. It is one of those staple dinner recipes that we all need to have in our kitty. While it works great for dinner on busy weeknights, it perfectly fits the bill for entertaining guests as well. If you love Italian food and want to enjoy it from the comfort of your home, try this out. I am sure you will make it again and again. Whenever I make this, my kitchen smells like an Italian restaurant and the fact that it can be made in a breeze makes it absolutely irresistible.

This saucy, flavorful dish of shrimp cooked in butter garlic sauce is traditionally served over pasta noodles such as spaghetti, linguine or angel hair. It can also be served with crusty bread though. I prefer it on spaghetti with a dash of lemon juice. Sometimes, if I am craving cheese, I sprinkle some parmesan on it which works really well. At other times, I just finish off with a handful of roasted peanuts for an extra crunch. Tonight, I kept it simple with just a lemon wedge and fresh basil and oregano from my garden.

Cuisine: Italian
Category: Non-vegetarian
Preparation time: 3-5 mins
Cooking time: 15 mins
Serves: 2
  • 1 lb large de-veined, cleaned shrimp with tail-on
  • linguine/angel hair/spaghetti good for 2 servings
  • 1 medium onion sliced
  • 1 tomato chopped/ 8-10 cherry tomatoes
  • 2 tbsp minced garlic
  • 1 tsp lemon zest
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 tsp red wine vinegar
  • 1/2 cup broth (chicken/vegetable)
  • salt to taste
  • pepper to taste
  • 1 tsp lemon juice
  • handful of basil finely chopped
  • fresh oregano finely chopped (optional)

  1. Cook spaghetti in a pasta pot al-dente.
  2. Marinate shrimp with salt, pepper, and lemon juice. Keep aside.
  3. Put olive oil in a pan, add butter.
  4. Add minced garlic, stir fry until fragrant and color changes.
  5. Add the onion, lemon zest, and salt.
  6. Add the tomatoes and splash vinegar.
  7. Add the chopped basil and broth, give everything a good mix.
  8. Place the shrimps on the pan and cook until color changes to pink. Remove only the shrimps and keep aside.
  9. Toss the pasta in the same pan for about 1-2 minutes, finish off with a dash of black pepper.
  10. Take a serving bowl, put the cooked pasta in it, and place the shrimps on it. Sprinkle fresh herbs.
  11. Serve immediately.
Chef's notes:
  • Put the spaghetti to cook only when the water comes to a roaring boil, add some olive oil in it to avoid sticking.
  • Large shrimps work the best with this. I bought cleaned ones with the head removed. If you are using whole shrimps, clean and de-vein before use.
  • The original recipe uses white wine which I have replaced with broth. If you prefer, use white wine instead.
  • Be careful not to burn the garlic, cook on low-medium flame.
  • Use herbs of your choice, even parsley works well with this.
  • You may add chili flakes at the end if you prefer.


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