Lunchbreak: Shrimp Scampi

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Fr. Leo Patalinghug, Priest, Chef, TV & Radio Personality, Speaker and Best Selling Author of newest book, Saving the Family

For more information on recipes and his new book:


Shrimp Scampi


1 Tbsp butter

¼ cup shallots, chopped

1 lb shrimp, peeled, deveined

3 clove garlic, chopped

1 cup sauvignon blanc wine, your favorite brand, and 1.5-2 oz of vodka (optional)

2 cups cream


2 tsp salt

1 tsp white pepper

1 Tbsp fresh parsley, chopped

½ lb linguine, cooked (reserve 1 cup pasta water before draining)

½ cup grated Parmesan


  1. Melt butter in large pan over medium heat.
  2. Add shallots and cook for 3 minutes.
  3. Add shrimp and cook until shrimp is pink and firm and the tail turns red, stirring frequently.
  4. Remove shrimp and reserve for later.
  5. Add garlic, wine, vodka, cream, salt and pepper and simmer until thickened.
  6. Add parsley, shrimp and linguine and toss to coat. If the sauce is too thick, add a few tablespoons of the reserved pasta water to thin to desired consistency.
  7. Remove from heat and plate. Finish with grated Parmesan.


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