Shrimp Scampi Recipe

As seen on Fox 2 News’ Cooking School


  • ¼ cup olive oil
  • 1 lb peeled and deveined large shrimp
    (raw; 20 to 25 per lb)
  • 4 large garlic cloves, minced fine
  • ¼ cup capers
  • ½ cup dry white wine or sherry
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 5 tablespoons unsalted butter
  • ¾ lb capellini (angel-hair pasta)
  • ½ cup Pear or Cherry Tomatoes
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup fresh lemon juice
  • ¼ cup Shredded Parmsean


Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with tomato, capers,wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.