Shrimp Scampi

30 Minute Recipe

Hello, my friends + happy spring! I am excited to share my first recipe on Ginger and Honey today. In the last year, I have been slowly but surely learning my way around the kitchen. All of my recipes are relatively simplistic, since I am a busy college student who prefers ease and convenience. 

I love a good pasta dish (well, any type of carb really) and have been making shrimp scampi quite often this season – it is fresh, light, and simple to create. If you have a gluten allergy, or prefer eliminating carbs from your diet, you can cook the shrimp alone and pair it with a sautéed vegetable. I usually throw in vegetables I have on hand, like cherry tomatoes or asparagus.

The Ingredients

(serves two people)

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/4 onion finely chopped
  • 5 cloves garlic finely chopped
  • red chili pepper flakes
  • 1 lb of shrimp (I typically buy frozen shrimp that is peeled and de-tailed)
  • salt
  • pepper
  • smoked paprika
  • 1 lemon
  • 1 box of pasta (your choice! I used penne here, but typically pair with linguine)
  • shredded parmesan cheese (optional)

Cooking Instructions

  1. run cold water over frozen shrimp in colander for 8 minutes, while tossing
  2. begin to melt olive oil and butter in pan on stovetop
  3. add finely chopped onion and garlic to pan and sauté, stirring occasionally
  4. season to taste with red chili pepper flakes
  5. season thawed shrimp to taste in colander with salt, pepper, and smoked paprika
  6. add shrimp to pan and cook on medium-low heat for five minutes
  7. squeeze 1 lemon over shrimp while cooking
  8. once fully cooked, top shrimp scampi over pasta (or eat alone!)
  9. sprinkle shredded parmesan (or finely chopped parsley) on top
  10. eat up and enjoy it