Go Back
+ servings
Print Recipe
5 from 2 votes

Easy Shrimp Scampi

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Servings: 4
Calories: 324kcal
Author: Honest and Tasty


  • 1 package linguine pasta 16 oz, dried
  • 1 lb peeled and deveined shrimp rinsed (if frozen, thaw in a colander by running cold water over the shrimp)
  • 2 tbsp ghee
  • sea salt and pepper to taste
  • 1/2 tsp paprika
  • 1 head of garlic cloves chopped in half
  • ½ tsp crushed garlic
  • one small package sliced mushrooms
  • one small package cherry tomatoes rinsed
  • 3 tbsp butter
  • juice of 1 whole lemon
  • 4 tbsp heavy cream
  • 1 bunch chopped fresh chives


For the Pasta:

    Boil water in a large pot. Add plenty of salt once boiled. Add in pasta and give it a mix. Cook for about 8 min or until just al dente. Don’t overcook the pasta because it will cook a little longer later when combined with the shrimp mixture. Plus, no one likes mushy pasta. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside until ready to combine into the shrimp scampi mixture.

      For the scampi:

        In a large nonstick pan, mix shrimp and 1 tbsp ghee on medium heat. Once all the shrimp turn pink, mix in mushrooms, salt, pepper, and paprika. After all the liquid has evaporated (about 5 minutes later) add butter and all the garlic. Saute shrimp for 2 minutes on high heat, mixing occasionally. Add tomatoes and saute for another minute. Turn burner to med-low and mix in heavy cream, lemon juice, pasta, and 1 tbsp ghee. Turn off burner and mix in chives. Serve and enjoy! Add some extra salt to your own dish if you feel like it would bring out the flavors even more and maybe even some crushed red chili flakes for a little kick.


          Calories: 324kcal | Carbohydrates: 4g | Protein: 24g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 348mg | Sodium: 964mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 3mg