Lena’s Quick Shrimp Scampi
Yield: 4-5 servings
This winner of a dinner can be prepared in as little as 25 minutes! Lena likes to serve this quick and easy crowd-pleaser with a bright green salad or vegetable such as green peas or asparagus. Occasionally, she substitutes a fresh fruit salad as shown in her photo.


  • 1 pound medium shrimp, peeled and deveined (Hint: you can stretch this to feed 6 people by adding a few more shrimp. I usually plan on 7 shrimp per person. Options included for raw and pre-cooked shrimp)
  •  4 tablespoons butter
  • 4 cloves garlic, finely minced
  • ¼ cup white wine (Pour yourself a glass of wine! May sub chicken broth)
  • Scant ¼ cup freshly squeezed lemon Juice
  • Kosher salt & coarsely ground black pepper, to taste (I start with ½ teaspoon salt plus ¼ teaspoon black pepper)
  • ⅛-¼ teaspoon red pepper flakes, plus more to taste
  • For serving: hot cooked rice or linguini; 2 tablespoons chopped fresh parsley; ¼ cup grated Parmesan cheese, if serving with linguini


  1. Heat the butter in a large skillet over medium heat.
  2. Add the garlic to skillet and sauté until fragrant and softened, and then add lemon juice and wine; simmer.
  3. Stir in salt, pepper, and pepper flakes. Taste. If you find that you’d prefer more garlic, add just a bit of minced or garlic powder, to taste.
  4. Add shrimp if uncooked and sauté about 3 minutes or until just pink.
  5. If using pre-cooked shrimp, add it now and heat very gently so the shrimp can absorb some of the juices but does not toughen.
  6. Serve shrimp over rice or linguini and sprinkle with parsley and, if serving with linguini, Parmesan cheese.
  7. Buen Provecho!



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