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  • Writer's pictureNikki Glekas


As parents we all need a few back-pocket recipes. These are the dishes that are truly free of controversy at the dinner table. For my family one of those recipes is Shrimp Scampl. This is a classic recipe that I’ve worked on perfecting over the years and make several times a month. My kids will eat it and it always turns out beautifully. When I say it is simple and easy to get on the table, I really mean it. Just watch!.

The key to shrimp scampi is to keep it simple. I start with fresh jumbo shrimp and everything else I need is already in the pantry. As you’ll see in the show, this is a recipe that’s made in one pan. I prepare the pasta and set it aside, then toss it in the shrimp at the end so it all comes together and be transferred directly to the plate.

When I make this for people coming over, I always make sure to have lots of bread served on the side. It is so good for soaking up the leftover sauce in the bottom of the bowl. Yes, it’s garlicky, but that’s what makes it so delicious! All you need on the side is a simple green salad and you have a complete meal.

This recipe is great year-round. For the adults I like to serve it with a crisp white wine because it pairs really well with the garlicky sauce and bright, briny shrimp. My kids just eat it with soft rolls on the side. There is no wrong way to eat it. I hope this becomes one of your go-to recipes like it is for us – you'll love it!


This is one of my oldest go-to recipes with my family. I’ve been making it almost weekly for over 15 years. I know my kids will always eat it and my husband loves it so it’s a win-win. Having recipes like this in your back pocket is so important! There are no red pepper flakes in this recipe because my kids don’t like them. However, if you do, add them with the onion. Or, serve them on the side of your finished meal in a small dish so you can sprinkle them on to taste!

Makes 4 servings

  • 1 pound of linguini

  • ¼ cup olive oil

  • 4 tablespoons unsalted butter

  • 4 garlic cloves, finely chopped

  • 1 small white onion, finely chopped

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 pound shrimp, about 12 jumbo shrimp (4 per person)

  • 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

  • 1/4 cup fresh lemon juice

  • Feta and freshly chopped parsley for garnish

  • Bring a large pot of salted water to a boil and cook the linguine according to package directions. Drain and set aside.

  • In a large saute pan over medium heat add the olive oil and butter. Once the butter has melted add the garlic and allow it to simmer for 2-3 minutes, or until the garlic has softened. Add the onion, and saute the mixture until the onion is translucent.

  • Add the shrimp and cook it until just pink on both sides, about 2 minutes per side. Then, add the wine and lemon juice, and let the mixture simmer for about 4-5 minutes. The shrimp will finish cooking and the liquid will reduce slightly.

  • Take the freshly cooked pasta and add it to the pan with the scampi. Toss the pasta well it is well incorporated and soaks up all the juices.

Serve the scampi with pasta bowls, garnish it with feta and enjoy hot!

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

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