Shrimp Scampi


  • 1 lb Shrimp, peeled & deveined
  • 1 TBSP Little Eataly Blend
  • 2 TBSP Butter
  • 2 TBSP Olive Oil + 1 TBSP
  • 2 Cloves Minced Garlic
  • 1 Handful Baby Spinach
  • *1⁄2 Cup Dry White Wine
  • **1⁄2 Cup Starchy Pasta or Potato Water
Shrimp Scampi

Notes* *I use Pinot Grigio or Sauvignon Blanc for the shrimp, but you can skip and add juice from one lemon instead, just increase the amount of starchy water by 1⁄2 cup. **Whether you cook potatoes or pasta, reserve water to add to this scampi dish!


Step 1: 

Bring potatoes or penne pasta to boil and cook, reserve 1⁄2 cup starchy water.

Step 2: 

Season shrimp with 1 TBSP Little Eataly Blend.

Step 3: 

Sauté shrimp in 2 T Butter and 2 T Olive Oil over medium-high heat for 2 minutes on each side. Remove & set aside.

Step 4: 

Sauté garlic for 1 minute and add spinach in same pan until it’s wilted.

Step 5: 

Add white wine and cook on high for 5 minutes. Add starchy pasta water.

Step 6: 

Toss shrimp back in and simmer on low for 2-3 minutes.

Step 7: 

Serve over pasta or potatoes