The store by my house had medium peeled shrimp on sale for $3.99 I grabbed 5 lbs and wanted to make something with them for the kids lunch. I haven’t made shrimp scampi pasta for them in such a long time…so I decided to make some for them for lunch today. This literally took me about 20 minutes to make!!! I cooked the pasta as I was cooking  the shrimp ….once the pasta was done..I just toss the pasta right into  the saute pan with the shrimp and just gave it a few extra toss and it was DONE!!!


1 pound linguine
6 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
1 1/2 tablespoon garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
1/2 freshly ground black pepper
1/2 teaspoon onion salt (Trader Joe”s)
1/2 teaspoon seasoning  SALT (Trader Joe’s)
Zest of 1 lemon 
Juice of 2 lemon
1/4 cup finely chopped parsley leaves



  • For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.  You should cook the pasta according to the directions on the package.
  • Meanwhile, in a large skillet, melt 4 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with onion salt, seasoning salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.  Add lemon juice and lemon zest. Next, add in the pasta and TOSS to combine …..then add 2 tablespoons butter and 2 tablespoons oil and the parmesan cheese. Garnish with chopped parsley. Drizzle over a bit more olive oil and serve immediately!!!






Zest and juice of one lemon


Toss the cooked linguine into the shrimp pan



Garnish with more parmesan cheese and chopped parsley