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  • Kelly Marshall

Zesty Shrimp "Scampi"

Updated: Jul 7, 2022

In our house we call this Shrimp Scampi, but some might be offended by that name since this recipe trades the original recipe's lemon juice for zesty Italian dressing, and uses bouillon instead of broth for depth. The shrimp is broiled to give the onions a deliciously deep flavor, and my favorite bites get a little bit of pasta, shrimp and those little flavor bomb onions. You could add optional crushed red pepper to give it kick, and of course a sprinkle of Parmesan is never optional in this house.


2-3 LBS large fresh shrimp, peeled & deveined

1/2 cup butter

1/2 cup olive oil

1 cup chopped onion

3-4 cloves garlic, crushed

1/4 cup chopped or dried parsley

1 tsp dried oregano

1 tsp dried basil

1/2 cup dried white wine

1/3 cup Italian salad dressing

1/4 cup water

1 TBS + 1 tsp powdered chicken bouillon

pepper to taste

1 12oz package pasta (Angel hair, spaghetti, linguini, or fettuccini all work!)


  1. Get a pot of water boiling while you peel the shrimp, devein & butterfly

  2. Boil shrimp 30 seconds, then remove from boiling water with slotted spoon, and place in rimmed baking sheet

  3. Use remaining boiling water to cook the pasta to al dente, drain and hold until shrimp is ready

  4. Combine butter & olive oil in saucepan over medium-high & heat until butter melts

  5. Add onion, garlic, parsley, oregano & basil, (optional red pepper), and cook until onion is almost transparent

  6. Add next 5 ingredients, stirring until bouillon is dissolved

  7. Reduce & cook 5 mins

  8. Pour over shrimp & toss

  9. Broil 4" from heat about 5 mins

  10. Remove from oven, turn each shrimp, then return to oven and broil 5 mins more

  11. Pour shrimp over pasta and toss

  12. Top each plate with Parmesan cheese (optional)


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