Shrimp Scampi

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Shrimp Scampi

Shrimp Scampi with Lemon Butter Sauce over Squash Pasta

Kenneth Temple
Tips for success: Shrimp shrinks in size when cooked, so 4 ounces of raw shrimp will weigh 3 ounces. When meal prepping let the sauce cool for 5 minutes and pour into a liquid measuring cup to help measure out safely.
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Total Time 15 mins
Course Main Course
Servings 4 persons
Calories 309 kcal


  • Veggetti
  • Cutting board
  • Dry measuring spoons
  • Liquid measuring cup
  • 5-quart pot
  • Small bowl


Squash Pasta:

  • 2 medium yellow neck squash tops and bottoms removed
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning

Shrimp Scampi:

  • 2 tablespoons avocado oil
  • 4 tablespoons chopped garlic
  • 1 ½ pounds medium shrimp peeled deveined tails removed
  • 1 teaspoon kosher salt
  • 1 cup white wine
  • 4 tablespoons lemon juice about 1 medium lemon
  • 2 tablespoons Italian parsley chopped fine
  • 2 tablespoons unsalted butter


  • Over a large bowl, use your veggetti to make squash pasta, season with garlic powder, black pepper and Italian seasoning, toss to combine evenly.
  • Turn on the heat to medium in a large pot add avocado oil, heat for 1 minute, add garlic, shrimp and kosher salt, cook for 3 minutes. Add white wine, lemon juice and squash pasta, cook for 3 minutes. Turn off the heat, add parsley and butter, stir back and forth until butter has melted.
  • Serve hot, each portion should be 4 oz. of pasta, 4 oz. of shrimp and 2 oz. of lemon butter sauce.


Calories: 309kcal
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