Real Recipes From Real Home Cooks ®

blue ribbon garlic shrimp scampi and pasta

(3 ratings)
Blue Ribbon Recipe by
Jim Frigyes
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!

Blue Ribbon Recipe

This shrimp scampi gets a big punch of flavor from garlic and pepper flakes. The buttery sauce soaks into the shrimp and spaghetti for a wonderful bite. Shrimp scampi is usually made with butter, garlic, and white wine. This version is made without wine and uses chicken stock instead, making it a delicious option if you're avoiding alcohol. Gather the ingredients before cooking, as Jim suggests, and this decadent seafood dish will come together in no time.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
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
    coarse 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

Test Kitchen Tips
There is a definite spice kick to this shrimp scampi. If you don't like things too spicy, cut back the red pepper to 1 tsp and the black pepper to 1/2 tsp.
  • Boiling spaghetti.
    This recipe cooks up quickly. It is best to have all ingredients measured out before you begin cooking. Begin heating the salted water and cook your pasta to al dente while cooking the sauce and shrimp. Drain and return the pasta to the pan you cooked it in. Put the lid on it until you are ready to pour the sauce and shrimp over it.
  • Olive oil, crushed red pepper, and butter in a skillet.
    In a large skillet on med-high heat, add olive oil, crushed red pepper, and butter. Once the butter is melted, add garlic and onion. Cook until the onion is translucent.
  • Seasoning added to the butter.
    Add 1/2 cup chicken stock, Old Bay seasoning, granulated garlic, granulated onion, salt, and pepper. Bring sauce to a simmer.
  • Adding shrimp and lemon juice.
    Once simmering, add shrimp and lemon juice. Cook until the shrimp begins to turn pink. Stirring occasionally. If the sauce has thickened too much, add reserved 1/2 cup of 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.)
  • Adding Romano cheese.
    Turn off the heat and add Romano cheese. Stir to combine.
  • Butter mixture poured over the pasta.
    Immediately pour mixture over pasta and add parsley.
  • Drizzling pasta with olive oil.
    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.
  • A plate of Blue Ribbon Garlic Shrimp Scampi and Pasta.
    Pour the 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 Tbsp of parsley and Romano cheese over the top for garnish. Serve immediately.