Light Shrimp Scampi

The contents in my freezer are currently striking a VERY delicate balance and it has become necessary to either start cooking the things in it or fall victim to the weekly frozen avalanche. Three things my husband and I can’t get enough of are pasta, shrimp, and garlic…which lent itself nicely to both preparing a delicious meal of shrimp scampi and getting rid of the frozen shrimp in my freezer. Typically if you order shrimp scampi in a restaurant, it is going to be loaded with butter and other unhealthy (albeit delectable) ingredients but I lucked out in finding a recipe that is both light and delicious (and lets face it, that does not always happen)!

The original recipe from which I based this is from the Better Homes & Gardens Anyone Can Cook cookbook (another delightful TJ Maxx find from a few years ago) but I modified it a bit to work with the ingredients I had on hand.


  • 12 oz fresh or frozen shrimp (peeled and deveined)
  • 1 Tbsp butter or margarine
  • 1 Tbsp olive oil
  • 6 cloves garlic, minced (we used 8…like I said, we love garlic, but it wasn’t overpowering – I promise)
  • 1/4 cup finely chopped onion (original recipe called for shallot, so use that if you have it)
  • 1.5 cups dry white wine
  • 2 Tbsp lemon juice
  • 1/4 tsp salt
  • 1 Tbsp snipped fresh Italian parsley (YAY! finally a justification for my little fresh herb garden!)
  • 1 tsp snipped fresh thyme (we only had dried thyme, so we cut it in half to 1/2 tsp)
  • 8 oz linguini (we made the mistake of using fettuccine, which clumps together and is super annoying)


  1. Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels and set aside.
  2. In 10″ skillet, add butter and olive oil and heat on medium. Add garlic – cook and stir for 30 seconds. Add onion (or shallot) – cook and stir about 1 minute or until tender. Add shrimp, wine, lemon juice, and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 2-3 minutes or until shrimp turn opaque, stirring occasionally. Using slotted spoon, remove shrimp from pan and cover and keep warm.
  3. Continue to gently boil liquid in skillet, uncovered, about 10 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme and heat through. Return shrimp to skillet and toss gently to coat.
  4. Meanwhile, cook pasta according to package directions and drain. Place pasta on serving platter and top with shrimp mixture. Makes about 4 servings. Bon appetit!


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