Ciao, Scampi!

Wow, I really love cheap word play, and that’s pretty darn cheap. Last night I whipped up a really good (and really simple) shrimp scampi. We’ve not done a wine recipe in a while, so how about we check this one out.

Scampi is an Italian word for the tail portion of almost any crustacean, from crayfish to lobster. We most often associate scampi with shrimp, however, and April 29 is celebrated as National Shrimp Scampi Day.

Let’s try this with a crusty baguette and an avocado and tomato side topped with Gorgonzola and a light vinaigrette. This serves two, and here we go:


1 bottle Grape Creek Pinot Grigio
1 lb 16-20 count shrimp, peeled and deviened
4 oz sugar snap peas
6 Tbsp butter
3-4 cloves garlic, chopped
Juice from 1 lemon (no seeds) and lemon wedges for garnish
Italian seasoning to taste
4-6 oz linguine, cooked al dente


Sauté snap peas in 4 Tbsp butter and garlic over medium high heat until crisp/tender, then season with Italian seasoning.
Add 6 oz Pinot Grigio and reduce slightly. Drink the rest now and with dinner.
Add shrimp and cook until they curl into a u shape, become opaque, and are slightly firm. Don’t overcook!
Incorporate the remaining 2 Tbsp butter into the sauce to thicken, and finish with the lemon juice.
Serve immediately in a pasta bowl over hot linguine