Shrimp Scampi with Garlic Scapes

Shrimp Scampi


  • 1 lb of peeled and de-veined uncooked shrimp/li>
  • 4 garlic scapes chopped or 2 garlic cloves minced
  • 2 Tbs olive oil
  • 2 Tbs of butter
  • 4 shallots thinly sliced
  • 1 cup white wine
  • the juice of 2 lemons
  • zest of 1 lemon
  • 1/4 tsp paprika
  • 2 pinches of salt
  • 1 tsp of cracked pepper
  • 3 Tbs fresh chopped parsley

Peel and de-vein the shrimp. Keep refrigerated while you assemble the rest of the ingredients as this recipe is quite quick. Chop 4 garlic scapes and thinly slice 4 medium shallots. Zest 1 whole lemon and then juice that lemon as well as a second.

In a large saute pan over high heat, add oil and butter. When the butter has thoroughly melted, add the shrimp and begin to cook, stirring continuously. After a few seconds, add garlic scapes and scallions and continue to cook over high heat for an additional 2-3 minutes or until the shrimp is cooked through and bright pink and white. Turn the shrimp out into a separate bowl.

Return the same pan to high heat and add 1 cup of white wine. Bring to a boil and add the lemon juice. Add paprika, salt, and pepper and then stir the sauce in the pan, making sure to scrape up the tasty bits on the bottom of the pan. Add lemon zest, parsley, and shrimp back to the pan. Stir/toss over high heat for 30 seconds and then serve!

Excellent light meal with garlic bread or you can serve over herbed pasta tossed in a little olive oil.

Serves 2-4

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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