Shrimp Scampi Recipe

Shrimp Scampi Recipe

To me, the name of this dish sounds like something sketchy that a mobster would do to you. I don’t completely understand the association, but I’ve felt like that for a long time. Shrimp Scampi is known for its use of delicate angel hair pasta tossed in a delicious olive oil and sun dried tomato sauce. When the shrimp, spinach, lemon and Parmesan comes into play, it becomes a bold yet delicate masterpiece. Tasting Guidelines: Taste is savory. Weight is light. Texture is soft. Best categorized as American-Italian.
Prep Time10 mins
Cook Time30 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: italian, pasta, recipes, shrimp scampi
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $15


  • large colander
  • Spaghetti pot
  • Large saute pan (high sided)
  • cooking utensils



  • 1 lb. medium sized shrimp peeled and de-veined
  • 1 lb. angel hair pasta cooked
  • ¼ c. olive oil
  • ½ c. sun-dried tomatoes
  • 1 c. fresh spinach leaves
  • ¼ c. Parmesan grated

Flavor Balancers

  • kosher salt to taste
  • black pepper to taste
  • 1 tsp. cayenne pepper
  • ¼ c. lemon juice
  • 2 tbsp. sugar granulated


  • 2 tbsp. garlic minced
  • ½ tbsp. Old Bay seasoning
  • ½ tbsp. oregano dried


  • 4 tbsp. fresh basil chopped


  • Cook angel hair pasta according to package directions and set to side. Heat a large sauté pan over medium heat. Add olive oil, garlic, oregano, black pepper, cayenne pepper, and sun-dried tomatoes to pan. Allow to cook until garlic is lightly browned. Coat shrimp in Old Bay seasoning, then add them to the sauté pan. Cook for 4 minutes, moving shrimp as you cook them. Add spinach, lemon juice, and sugar. Stir well to mix and wilt the spinach leaves. Place angel hair pasta in a large mixing bowl and cover with sauce mixture. Add Parmesan cheese and fresh basil to the mixing bowl. Toss all ingredients together. Scampi is now ready to serve.


Typically, the pasta is tossed in the sauce in inside of the sauté pan and lightly cooked. This is a difficult technique for a beginner. The same flavor results can be achieved by mixing everything in a bowl.
Remember to check the flavors of the sauce before you toss everything together. You want to especially check the sweetness of the dish. This is because a ¼ c. of lemon juice can be over powering.
If your shrimp are pre-cooked, this recipe will turn out perfect. If your shrimp are raw, you may need to cook the shrimp longer than 4 minutes to ensure that they are brought to proper temperature. Raw shrimp impart a stronger flavor than pre-cooked shrimp. Shrimp turn pink when fully cooked.
No matter which shrimp you purchase, make sure to soak them in clean water with a tablespoon of red wine vinegar added to it. This will help to remove any offensive pungent odors that the shrimp may have.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.