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Shrimp Scampi

Servings: 6


  • T. olive oil
  • 2 T. minced garlic
  • ¼ tsp. cayenne pepper
  • 1 T. minced fresh oregano
  • 3 T. minced fresh parsley
  • ½ C. apple juice
  • ½ tsp. sugar
  • T. butter
  • 2 C. chicken stock
  • ¾ C. water
  • 8 oz. uncooked linguini pasta
  • lbs. large raw shrimp peeled & deveined
  • 1 tsp. lemon zest
  • 2 to 3 T. lemon juice
  • 8 cherry tomatoes halved
  • ¼ C. fresh basil leaves chopped, plus more for serving
  • Salt and black pepper to taste
  • Shredded Parmesan cheese


  • Heat the oil in a big deep skillet over medium-high heat. Add the garlic and sauté about 1 minute. Stir in the cayenne, oregano, parsley, apple juice, and sugar; cook for 1 minute. Stir in the butter until melted. Pour in the stock and water and bring everything to a boil.
  • Add the pasta and reduce heat to a simmer. Simmer uncovered for 8 to 10 minutes, stirring in the shrimp during the last 4 or 5 minuets, until pasta is al dente and shrimp turn pink. Stir in the lemon zest and juice, tomatoes, and basil. Season with salt and pepper then let rest a few minutes to thicken the sauce.
  • Sprinkle with Parmesan and additional fresh basil before serving.