blue ribbon garlic shrimp scampi and pasta.

★★★★★ 1 Review
Jfrigyes avatar
By Jim Frigyes
from Waynesburg, OH

This amazing shrimp scampi with pasta recipe has won me 3 blue ribbons in 3 different contests. It took me 6 months to perfect this recipe. Everyone loves the depth of flavor and says; "This is the best shrimp scampi and pasta I have ever had, I can't stop eating it." I consistently have to make a double batch because everyone always gets a second big helping! Garlic bread is a must-have with this recipe, don't leave it out. Enjoy!

★★★★★ 1 Review
serves 4
prep time 15 Min
cook time 20 Min
method Saute

Ingredients For blue ribbon garlic shrimp scampi and pasta.

  • 1 lb
  • 1 lb
    raw shrimp (cleaned and deveined)
  • 3 Tbsp
    minced fresh garlic packed into the tablespoon, approx 15 to 20 cloves depending on size.. (add more or less to your taste)
  • 3 Tbsp
    olive oil
  • 1/4 c
    fresh squeezed lemon juiced. (add more if you like it more lemony)
  • 2 tsp
    crushed red pepper flakes (more if you like it spicy))
  • 1 stick
  • 1 Tbsp
    old bay seasoning
  • 1/2 md
    onion, minced
  • 1/2 Tbsp
    course salt (more or less to taste)
  • 1/4 Tbsp
    fresh ground black pepper. (more or less to taste)
  • 1 c
    chicken stock, divided. (not chicken broth)
  • 1/4 c
    chopped fresh parsley. (reserve 2-tbs for garnish)
  • 1/2 tsp
    granulated garlic
  • 1/2 tsp
    granulated onion
  • 1/4 c
    romano cheese
  • olive oil for drizzling.
  • additional romano cheese for garnish.
  • if you like it spicy - double the red pepper flakes and old bay seasoning.
  • if you are a garlic lover like me - add more garlic.
  • this dish is amazing with garlic bread - don't leave this out!!

How To Make blue ribbon garlic shrimp scampi and pasta.

  • 1
    This recipe cooks up quickly. It is best to have all ingredients measured out before you begin cooking.
  • 2
    Begin heating the salted water and cook your pasta to al'dente while cooking the sauce and shrimp. Return pasta to the pan you cooked it in and put the lid on it until you are ready to pour the sauce and shrimp over it.
  • 3
    In a large skillet on med-high heat, add olive oil, crushed red pepper, and butter. Once butter is melted, add garlic and onion. Cook until onion is translucent.
  • 4
    Add 1/2 cup chicken stock, Old Bay seasoning, granulated garlic, granulated onion, salt, and pepper. Bring sauce to a simmer.
  • 5
    Once simmering, add shrimp and lemon juice. Cook until the shrimp begins to turn pink. Stirring occasionally.
  • 6
    If the sauce has thickened too much, add reserved 1/2 cup chicken stock a little at a time until you have reached your desired consistency. (Sauce should be runny because the pasta will soak most of it up. You want the pasta to be moist, not dry.)
  • 7
    Turn off heat and add Romano cheese. Stir to combine then immediately pour mixture over pasta and add parsley.
  • 8
    Drizzle with olive oil (approx. 1/4 cup or less). Toss well to combine, using tongs or two wooden spoons. Place lid on pasta and let it sit for 5-10 minutes.
  • 9
    Pour mixture into a serving dish, so everything on the bottom of the pan is now on top in the serving dish. Mix again if needed. Sprinkle the reserved 2-Tbs of parsley and Romano cheese over the top for garnish. Serve immediately.

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