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

Please follow and like us: