Seafood Scampi

My husband and I are both big lovers of seafood.  I think shrimp is one of my favorites, but I also love scallops, clams, mussels, crab, and lobster, just to name a few.  I think I could eat seafood every day if I could.  One of my favorite ways to prepare shrimp is shrimp scampi.  Since I like shrimp scampi so much I decided to make a seafood scampi, using both shrimps and scallops.
This seafood scampi is made with a lemon and wine sauce.  The alcohol cooks out, but still leaves the wine flavor.  With a wine sauce it is really important to make sure that you use a wine that you think tastes good and that you would drink.  Because the flavor of the wine is imparted to the sauce, if you don’t like the wine then you will not like the sauce.  We used one of our favorite white wines to make the sauce.
This Seafood Scampi was so delicious.  The shrimps and scallops tasted great in the lemon and white wine sauce.  We served the seafood and sauce with whole wheat linguine.  This makes a great dinner and I love how easy it is for it all to come together.  This dinner seems really fancy without taking a lot of time.  We cannot wait to make this delicious scampi again.  I hope you enjoy it!
Seafood Scampi

Seafood Scampi


  • 1 pound linguine
  • 2 tablespoons olive oil
  • 1 pound shrimp
  • 1 pound small scallops
  • 1 clove garlic, minced
  • 1 1/2 cups white wine
  • Juice of 1 medium sized lemon
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup butter


  1. Cook the pasta according to the package directions. 
  3. Meanwhile heat the olive oil in a large sized pan.  Once the oil is hot add the garlic, shrimp and scallops to the pan, stirring to coat everything with the oil.  
  5. Cook for 2-3 minutes or until the shrimp starts turning pink.  Then add the white wine and bring to a simmer.  Let simmer until the liquid is reduced a little bit.  Then add the lemon juice and parsley.  Turn off the heat then add the butter to the mixture.  Stir until melted. 
  7. Add the sauce and seafood to the pasta and toss to combine.  Garnish with extra parsley if desired.
Recipe adapted from
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