Summer Shrimp Scampi

Summer Shrimp Scampi

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Summer is almost here! Well, not really but it’s always summer in Florida! This dish was inspired by my best friend’s family. I go up to Maine for a week each summer and a few summers ago Kayla made summer pasta. It was light, garlicy and filled with summer vegetables. This pasta dish is a great change to the basic scampi you might get at your local Italian restaurant and it’s perfect with a glass of white wine.


  • Pasta – For the pasta, I recommend using the Homemade Fettuccini Pasta from RAO. It’s a thicker pasta that is made of only two ingredients, durum semolina flour and water. The pasta does soak up a lot of water so be sure to fill the pot up and add some olive oil and salt to prevent sticking.
  • Shrimp – Stick with large or jumbo shrimp for this dish. The small shrimp will cook too fast and lose the texture. Take the tails off to make it an easy-to-eat meal for the family.
  • Vegetables – You can substitute the summer squash with zucchini if you would like. The taste is almost the same and zucchini can add some additional color to the dish. Go a step further and add both!

Summer Shrimp Scampi

Shrimp Scampi with a twist! Parmesan, cream, tomatoes and summer squash turns the traditional shrimp scampi into a perfect summer dish.
Course Main Course
Cuisine Italian


  • 2 tbsp Olive Oil
  • 4 tbsp Butter
  • 4-5 Garlic Cloves minced or pressed
  • 1¼-1½ lb Shrimp Prawns, shelled with tail off
  • ¼ cup White Wine, Vegetable Broth or Chicken Broth
  • Salt and Pepper
  • ¼ cup Chopped Parsley
  • 1 Summer Squash
  • 1 cup Cherry Tomatoes
  • 1 tbsp Heavy Cream
  • ¼ cup Grated Parmesan Cheese
  • 8 oz Fettuccini Pasta, dry
  • Red Pepper Flakes optional


  • Heat 6 quarts of water in a large pot, bring to a boil. Add a pinch of salt and olive oil (optional, prevents sticking).
  • Add Pasta to boiling water, stir occasionally and start sauce. Cook for 11-13 minutes.
  • Heat olive oil and 2 tablespoons of butter in a large pan or skillet over medium heat. You don't want to burn the butter.
  • Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side and then flip.
  • Pour in broth or wine, add red pepper flakes (optional) and add summer squash, tomatoes, parmesan and cream. Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through and squash is soft.
  • Drain pasta and add to sauce, stop with half the parsley. Stir to combine and then plate. Top with additional parsley and serve hot! Enjoy

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