Shrimp Scampi Pasta


  • 150g  spaghetti (cooked with 1 Tbsp salt + 1 Tbsp olive oil)

  • 100g (or 1 bundle) green beans

  • 3 Tbsp butter, divided

  • 3 Tbsp olive oil, divided

  • 4 cloves garlic, minced (about 1 1/2 Tbsp)

  • 200g large shrimp, peeled and deveined (16-20 or 21-25 count)

  • Sea Salt and Black Pepper

  • 1/4 cup freshly squeezed lemon juice (from 1 large or 2 small lemons)

  • 1/3 cup fresh parsley, finely chopped

  • 1 Tbsp grated lemon zest

  • Grated parmesan to serve


1. Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until al dente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.
2. Trim green beans to remove  ends.
3. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add green beans, season lightly with salt, pepper and secret spice and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
4. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sauté, stirring frequently for 1 minute. Add shrimp in a single layer and season with salt, black pepper and secret spice. Sauté until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.

5. Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and green beans  to the pan. Toss everything to combine and serve with grated parmesan

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©2018 by Chef Stone