Shrimp Scampi Pasta

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This recipe brings me back to my college days.

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I lived in the dorms for freshman, sophomore and half of my junior year.  Therefore, I took full advantage of the dining hall for all my meals and never cooked a thing.  Our dining hall was great.  There were so many choices and all different kinds of food.  When ever I visited friends at other schools I realized how lucky we were to have such amazing food options.

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But when I moved into a house with my friends for the second half of junior year, that all changed.  We had to cook our meals if we wanted to eat anything.

My mom gave me this cookbook to help me out a little.  I checked my cabinets, ut I don’t have the book anymore, and I can’t, for the life of me, remember the title.  The recipes inside were all fast and had pretty affordable ingredients-essential for poor college students living on their own for the firs time!

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This recipe is inspired by that unknown cookbook.  It is really the only one that I remember being from that book, and is one that I have made time and time again.

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This recipe comes together very quickly, especially if you use angel hair pasta, which takes, like, 4 minutes to cook.  It is buttery and garlicy and delicious.

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Shrimp Scampi Pasta

makes 6 servings

Print this recipe!


  • 1 lb pasta of your choice (I like Angel Hair because it cooks so quickly)
  • 2 tbsp olive oil
  • 3-4 cloves garlic, minced
  • 1 lb large shrimp
  • 2 tbsp butter
  • juice of 1 lemon
  • 1 bunch scallions, chopped


  1. Cook pasta in well salted water according to package directions.  Subtract 1 minute from cooking time.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Saute garlic in olive oil for about 1 minute.
  4. Add shrimp to skillet and cook until shrimp are almost cooked through, about 3-4 minutes.
  5. Drain pasta, reserving about 1 cup of cooking water.
  6. Add butter, pasta, lemon juice and scallions to the pan with the shrimp.  Toss to coat pasta with sauce.  Add some of the cooking water if your pasta seems a bit dry.  (I added about 1/2 cup total, but you may need more)

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1 comment to Shrimp Scampi Pasta

  • Christine

    I still make this too! It was a good recipe the only one I really remember from that cookbook. I think you made eggplant parm from there too.

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