Servings: 4 person
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  • 4 cloves garlic minced
  • ¼ cup dry white wine
  • ¼ cup clam juice
  • 2 pounds frozen jumbo shrimp peeled
  • 4 tablespoons butter cut into 4 pieces. You may want to get unsalted butter if you are sensitive to salt
  • 2 tablespoons lemon juice (1 lemon yields 2 tablespoons of juice)
  • 2 tablespoons fresh parsley leaves chopped
  • 8 ounces linguine
  • 2 cups frozen peas


  • Cook linguine according to package instructions. Meanwhile…
  • Heat 1 tbs butter in a deep pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
  • Add wine, clam juice, bring to boil. Add shrimp, cover, and cook until shrimp are slightly translucent, about 2 minutes. Reduce heat to medium, stir, cover, and cook until shrimp are just cooked through, about 2 minutes.
  • Transfer shrimp to medium bowl (leaving the sauce in the pan). Add frozen peas to sauce, and bring sauce to boil over medium-high heat and cook until reduced by half, about 1 minute. Whisk in butter, 1 tablespoon at a time, into sauce; stir in lemon juice and parsley. Season to taste.
  • Divide the pasta between 4 bowls, then add the shrimp scampi. Serve.


Calories: 650 kcal | Carbohydrates: 50 g