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Saint Lucia, Gros Islet
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Shrimp Scampi is a romantic yet simple dish that comes together in literally less than 30 minutes.
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The flavors of garlic, butter, lemon, and white wine are splendid and create a memorable dish that you can linger over.
LEVEL OF DIFFICULTY
Easy
SERVES
2
PREP TIME
30 mins
INGREDIENTS
INSTRUCTIONS
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8 oz linguini pasta
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2 tbsp. olive oil (Flora Olive Oil 100%)
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1/2 cup flour
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1 pound large shrimp peeled and deveined, (16–20 count)
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1 shallot , minced
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3 cloves garlic , minced
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1/2 tsp Crushed smoked chili flakes, or red pepper flakes.
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Kosher salt and freshly ground black pepper
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1/2 cup dry white wine
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2 tbsp. fresh lemon juice
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Zest of half a lemon
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8 tbsp. butter , cut into pieces
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2 tbsp. fresh parsley , minced
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1/4 cup breadcrumbs (Flora Panko Bread Crumbs)
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Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions for al dente. Drain and set aside.
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In a shallow bowl, add flour and 1/2 teaspoon of salt and pepper. Coat shrimp on both sides and shake off excess. In a large skillet over medium-high heat add olive oil. Next, add enough shrimp to cover pan but not overcrowd it. Cook, turning occasionally until opaque throughout, about 3 minutes. Transfer shrimp to a plate and tent with aluminum foil to keep warm. Repeat process with remaining shrimp adding more oil as needed.
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Reduce heat to medium-low and add the shallots, garlic, red pepper flakes and 1/2 teaspoon each of salt and pepper. Saute’ until fragrant, about 1-2 minutes. Add the wine, lemon juice, zest, and butter. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine.
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Toss in the cooked linguine, parsley, breadcrumbs and shrimp. Combine well and serve immediately.