Shrimp Scampi

With a delicious burst of freshness from the shrimp and lemon zest, you get the perfect balance to the richness of the pasta and butter. A hint of freshly ground chilli and pepper add a depth of flavour to the dish.

Prep Time
10 mins
Cook Time
20 mins


  • 220g of pasta of choice, such as linguine, spaghetti, angel hair, etc
  • 450g medium - sized shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • ¼ cup white wine
  • ¼ cup lemon juice, preferably freshly - squeezed fresh zest from 1 lemon
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley leaves, chopped
  • ¼ cup grated Parmesan cheese, optional

Herbs & Spices – FinaMill it !

  • ¼ teaspoon or more crushed red pepper flakes, to taste
  • salt, to taste
  • black pepper, to taste


1.Using the large pot, cook the pasta according to package instructions. Drain well.

2.Meanwhile, place the butter in a large frying pan and melt over medium high heat.

3.Add the shrimp, along with the garlic and red pepper flakes. Grind the red pepper flakes with your FinaMill. Cool for 2 to 3 minutes, until the shrimp is pink, stirring occasionally.

4.Add the wine and half of lemon juice and give it a few more stirs.

5.Season the sauce with the salt and pepper using your FinaMill.

6.Reduce heat and let simmer for a few minutes.

7.Remove from heat and stir in the pasta, lemon zest, and parsley.

8.Garnish with Parmesan cheese, if using.