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Melinda’s Garlic Shrimp Scampi

Melinda's Garlic Shrimp Scampi

When I think about shrimp scampi, the first thing that comes to mind is the symphonic simplicity of garlic, fresh pasta and shrimp – a few ingredients sourced right all showcasing each other perfectly. Use good butter and olive oil. I prefer unsalted European creamy butter and good organic olive oil. I also think about garlic and how most recipes just do not call for enough of it. Not mine, oh no, I use extra garlic in this recipe and to top it off, instead or red pepper flakes for heat, I use the Melinda’s Garlic Habanero Sauce. A perfect addition to a perfectly delicious recipe. So let’s do this!
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Course: Main Dish
Cuisine: Creole, New Orleans
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4


  • 1 lb linguini (dried pasta as a last option)
  • 4 tbsp European creamy butter unsalted
  • 4 tbsp extra-virgin olive oil plus more for drizzling
  • 2 shallots minced
  • 6 - 8 cloves garlic minced
  • 1 tbsp Melinda’s Garlic Habanero Sauce
  • 1 lb fresh shrimp peeled and deveined
  • freshly ground black pepper
  • Kosher Salt
  • 1 Lemon juiced
  • ½ cup dry white wine
  • Parmesan cheese optional



  • Use a pasta cooker or a large stock pot. Bring 8 to 10 quarts of water to a boil. When it has come to a boil, add a few pinches of salt, a drizzle of olive oil and the linguini. If the pasta is fresh, reduce to simmer and cook for 2 to 3 minutes. If dry, boil for about 6 to 8 minutes or until the pasta is al dente (see instructions on the box). Drain the pasta.


  • Use a large skillet, 10-12 inches, add 2 tablespoons butter and 2 tablespoons olive oil over medium to medium-high heat and sauté the shallots and garlic for 3 to 4 minutes, stir frequently so the garlic doesn’t burn (keep an eye on this step).
  • Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, a few minutes on each side should do.
  • Remove the shrimp from the pan and reserve. Add the wine and lemon juice and bring to a boil, allow the wine to cook off or reduce at bit and then add 2 more tablespoons of butter, olive oil and the hot sauce.
  • When the butter has melted, remove from the heat and return the shrimp to the skillet. Stir well and season with salt and pepper to taste. In a large serving bowl, incorporate the contents of the skillet and the pasta, drizzle a little more olive oil and sprinkle the parsley and Parmesan cheese and serve immediately with garlic bread and a salad.


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