Shrimp Scampi

(“Gamberi Saltati” – “Ammaru cu Limiuni”)



Shrimp scampi is easily and quickly prepared; 1 ½ lb. of unpeeled shrimp are needed for 4 people and the recommended shrimp size is the “16/20” count.
To make a quick and pleasing dinner for 4, open a nice bottle of wine, serve a hearty appetizer of chunks of cheese, olives and freshly sliced Italian bread.
Prepare the shrimps scampi and linguine, follow with a lettuce salad dressed with olive oil and lemon and finish with biscotti and ice cream drizzled with brandy. 
To make the pasta, boil a full pot of salted water and add 12 oz. of linguine. When cooked, drain and toss with ¼ lb. butter (stick) and add the zest and juice of ½ a lemon. Serve with grated parmesan cheese and garnish with parsley.





  • 1½ lb. unpeeled shrimp “16/20” count 
  • 2 tablespoons of olive oil 
  • 4 cloves of sliced garlic 
  •  Zest of ½ lemon 
  • ¼ cup of white wine 
  • Salt and pepper to taste 
  • Saffron a pinch, optional 
  • 1 lemon plus quartered lemon wedges 
  • 1 tablespoon of chopped fresh parsley 




Rinse shrimp in cold water, peel, devein and leave the tail on. Rinse again and set in a colander to drain. In a 12 inch skillet, heat 2 tablespoons of olive oil and add sliced garlic and lemon zest; sauté for less than a minute and add the shrimp. Keep at high heat, turn and cook for 1 minute then add the white wine and salt and pepper to taste. It is optional to a add pinch of saffron. 
Cook until the alcohol of the wine has evaporated and the shrimp turn pink, than squeeze the juice of 1 lemon and turn. Total cooking time should be less than 5 minutes. Remove scampi from heat and place them into a serving dish, garnish with chopped fresh parsley and lemon wedges.