Tag Archives: Lemon Shrimp Scampi

Wednesday Weekly Blogging Challenge: The Best Dish I Cook (and Recipe)

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A plate filled with pasta, shrimp, and cooked tomatoes.The best dish I cook is Lemon Shrimp Scampi.

This is a stock photo of a similar shrimp pasta dish. I included it because it features cooked tomatoes as well which can be a nice addition to this meal if you need more vegetables in your diet.


  • 1 pound uncooked shrimp (26-30 per pound)
  • 8 ounces uncooked angel hair pasta (I use whole wheat, but white works just as well)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 4 minced garlic cloves
  • 1/2 cup chicken broth
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup minced fresh parsley
  • Grated Parmesan cheese (optional)
  • Small tomatoes, washed and cut in pieces (optional)



  • Begin to boil water and cook pasta. Cook and drain it as necessary while you work on the other steps.
  • If needed, peel and devein the shrimp. Remove their tails and cut them in half lengthwise. I generally buy deveined shrimp to simplify this step.
  • Heat butter and oil over medium-high heat in a large skillet. Add shrimp, green onions and garlic. Cook and stir for 2-3 minutes until shrimp turn pink. Add the tomatoes in at this point, too, if you want them. Remove the shrimp from pan with a slotted spoon. The tomatoes can stay in to finish cooking.
  • Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to that same pan. Bring it to a gentle boil and cook until liquid is slightly reduced. This should take about 1 minute. Return the shrimp to the pan and remove from heat.
  • Drain pasta and divide it among 4 bowls. Top with shrimp mixture; sprinkle with parsley and, if desired, the cheese.

Serves 4.

This is an especially nice thing to make on a warm day when regular pasta might feel too heavy.


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