Shrimp Scampi With Spaghetti And Garlicky Breadcrumbs

For those busy days when you think there is no way you can prepare dinner because you are either too tired or don’t have enough time,  think about making Shrimp Scampi With Spaghetti And Garlicky Breadcrumbs. In 30 minutes or less, you can have a delicious meal on your dinner table that will get rave reviews from those you serve it to.

Spaghetti, Scampi And Garlic Crumbs
Shrimp Scampi With Spaghetti And Garlicky Breadcrumbs

Succulent shrimp are sautéed with butter, olive oil, garlic, white wine and lemon juice then tossed with spaghetti or your favorite pasta and finished with a sprinkling of garlicky breadcrumbs that add both taste and texture to the spaghetti. The nice thing about this recipe is that if you do a little planning when purchasing your food for the week, everything you need comes from staples you have in your pantry, fridge or freezer. The Italian word “scampi” refers to a particular type of shellfish found in Italy but in the US, the word “scampi” usually refers to a dish prepared with shrimp, butter, garlic and wine that has been popular in Italian-American restaurants for years. You will often see scampi served as an appetizer along with toasted bread for sopping up the tasty sauce or served over linguine or spaghetti as an entrée. This pasta dish is so quick and easy to prepare that you should skip ordering it in a restaurant and make it at home. Both your family and pocketbook will thank you. When you have a recipe that cooks very quickly, it is important that you have all your ingredients prepped ahead of time and sitting next to your stove.

Shrimp Scampi With Spaghetti

Serves 2, adjust the recipe accordingly

  • 3 Tbsp. butter
  • 2 Tbsp. olive oil plus an additional 2 Tbsp. for the pasta
  • 1/2 lb. shrimp, peeled and deveined (you can cut them in half if using very large shrimp)
  • 3 – 4 cloves garlic,  minced
  • 1/4 tsp. red chili flakes or to taste
  • 1 tsp. anchovy paste, optional
  • 1/4 tsp. dried oregano
  • salt and pepper to taste
  • 1/2 c. white wine
  • 1/2 c. shrimp broth*
  • 1 lemon, zested and juiced (I used 2 Tbsp. of the lemon juice)
  • 1 Tbsp. chopped fresh parsley
  • 3 oz. dry spaghetti, per person (amount depends on personal preference)
  • 1/4 c. Garlicky breadcrumbs**   

*To add extra flavor, buy shrimp with the shells on and peel them yourself. Put the shells in a small pot with a cup of water and boil them until the liquid is reduced by half and use it when preparing the sauce. You could also use clam broth, if desired. **To make the breadcrumbs, add 1 Tbsp. olive oil to a small sauté pan and add 1 garlic clove finely minced. Cook about 30 seconds and then add 1/4 cup panko breadcrumbs (or homemade breadcrumbs) and cook until they just start to turn golden. Season with salt and pepper to taste, mix well and remove from the heat. Cook pasta in a large pot of salted boiling water until al dente. Reserve a little of the pasta water that may be needed for the sauce. Drain the pasta and place in a large bowl. Toss well with 2 Tbsp. of olive oil and the lemon zest. (Keep warm if ready before the sauce is finished). In a large sauté pan, melt the butter and olive oil over medium heat. Add the shrimp and cook, turning once, until they turn pink, about 3 minutes. Transfer to a plate and set aside. Add the garlic, red pepper flakes, anchovy paste, oregano, salt and pepper to the pan and cook about 30 seconds. Add the wine, shrimp broth, and lemon juice and cook until reduced to sauce like consistency, about 5 minutes. Add the pasta and the reserved shrimp and toss well. If  the pasta seems dry, add a little of the reserved pasta water. Place the pasta into bowls, sprinkle with chopped parsley, breadcrumbs and serve.


You might wish to serve this pasta dish with grated cheese at the table but most Italians don’t think you should combine cheese and shellfish.  I will leave that to your individual taste. All that is really needed to complete this meal would be a mixed green salad, some crusty bread and a glass of chilled white wine. Even though you may be tired from a hard day’s work, you will have a terrific dinner ready to serve to your family in short order.

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219 thoughts on “Shrimp Scampi With Spaghetti And Garlicky Breadcrumbs

    1. Thank you Kay, for your nice compliment. This is the kind of dish I like to serve guests…quick, easy, pretty and everyone likes it.

    1. Hi Eva, You are right, this recipe only has a few ingredients but is so good. I believe you would enjoy the sauce as I have replaced a lot of the butter with olive oil which I know you like to limit.

    1. Thank you Maureen, I’m glad you like the recipe and photo…spaghetti isn’t one of the easiest dishes to photograph. 🙂

  1. Your scampi looks fantastic Karen and I love the garlic bread crumb finish. Shrimp is one of our go-to favorites when we’re busy and want something fast and easy. Hope you are having a great Memorial Day in New England.

    1. Thank you Sam, for your nice compliment. I agree with you, when I’m busy shrimp is my favorite ingredient to cook as it only takes minutes to prepare and is very versatile. We are at the cottage in Maine for the weekend but the weather has been rainy and cold. I hope the two of you are having a great day down south where it should be sunny and warm. 🙂

  2. Your bowl of Shrimp Scampi With Spaghetti looks mouth watering delicious. Sitting down for breakfast soon and would not mind having your dish for breakfast.
    Agree, it is important to have all ingredients prepped ahead of time with recipes that cook very quickly.

      1. If I plan to be working in the garden for an extending period of time and doing heavy work like digging or moving rocks, I usually reverse my meals and have dinner for breakfast.

    1. Hi Monique, This is such a nice dish and as you say, there are so many variables…sometimes I add minced onions or capers. The apple trees were very strange this year, instead of blooming all at once they bloomed sporadically and we have had so much wind and rain that the blossoms are all off the trees now. Your trees were showstoppers this year. 🙂

  3. Oh bless you for this, Karen. 🙂 I didn’t grow up with much pasta so it’s still a bit of a scary thing for me. 🙂 I’m always afraid I’ll muss it up. This sounds delicious and simple.

    1. Hi Krista, This is not only a delicious dish but one of the easiest to make. I don’t think you should think of pasta as scary…just test a strand occasionally while it is cooking to know when it is the texture you like. 🙂

  4. My goodness this looks tasty! This is my daughter’s favorite dish to order when we are out eating so I think I will try it at home……..hopefully, mine will turn out 1/2 as well as yours!

    1. Hi Kelli, It sounds like your daughter is like mine, she loves shrimp dishes. This really is so easy to make, I know you will do great. I hope your daughter will enjoy the scampi.

    1. Hi Diane, Let me know when to start boiling the water. 😀 Oh and bring a sweater and a raincoat…it is cold and rainy in Maine.

    1. Hi Karen, You and I not only share the same name and both grew up in Texas, we also have the same food likes. The breadcrumbs are a great addition to pasta with both added flavor and texture…I think you will like them.

    1. Hi Judy, This truly is one of the quickest meals that you can make that everyone loves. If you would like cheese, I say go for it. 🙂

    1. Hi Tin Man, I’m glad to know that you like this dish as much as I do. It is funny how we can like someone else’s food more than our own but I’m sure your version of scampi is great. Nice to know you are back for your trip…I’ll be looking forward to future posts from you about it. Yes indeed, it would be nice if our paths crossed someday. 🙂

  5. Hi Mom
    You know just how much I love shrimp, I cant wait to make this:) Yummy!!
    Love u xoxo

  6. I just recently made Ina’s shrimp scampi with linguine. I like your idea of adding garlicky bread crumbs. Hope your weather in Maine has improved. We had a strong storm here in the NC mountains yesterday with huge hail. Our porch was flooded. But all is sunny again this morning.

    1. Hi Penny, I think you will like adding the garlicky bread crumbs…I use them on several pasta dishes that I prepare. I’m sorry that you had a hell storm, they cause so much damage. We have had grey, rainy days and very cool temps here at the lake in Maine and it doesn’t seem it is going to change for the next week. 😦 We are trying to get our dock in and then we will head back to New Hampshire until the weather is nicer.

    1. Hi Angie, I’m happy that you like the shrimp scampi…thank you for your nice compliment. I try to eat a lot of seafood as it not only tastes great but it is a healthy protein as well.

  7. Yummmmmmmm! I will up the chili flakes (like waaaay up) but I know that’s not for everyone. Thank you for posting – is a beaut!

    1. Thank you Michele, for your lovely compliment. I try to create recipes that I think will be delicious but not too spicy for those that are sensitive to too much spice, knowing that cooks can taste a dish while it is being prepared and add more of an ingredient to suit their taste. It is easy to add an ingredient but difficult to take it away. I always put a container of chili flakes on the dinner table as well as I like spicy like you. 🙂

    1. Hi Claire, I believe that you will like the addition of the garlicky breadcrumb topping. It adds a pleasant taste and texture to the dish. I’m glad you like the recipe, thank you!

  8. Shrimp scampi is about the only shrimp dish I will eat as I’m not too fond of shrimp! I also adore pasta with breadcrumbs so this combination is perfect for me. Not to mention, your plate of food looks SO good.

    1. Hi Nazneen, It sounds like I have given you a shrimp recipe that you will enjoy. 🙂 Thank you for your nice compliment.

  9. What a lovely interpretation of a favorite classic, Karen. I also wanted to thank you for your recent concern for my absence on the blogosphere. I have just been traveling–often with sketchy internet and difficult to write and send comments on blogs from my iPad. Yikes! Thank you, though, for noticing!

    1. Thank you Victoria, for your nice compliment. I’m happy that you like my take on shrimp scampi. I’m glad to know that you are well, I thought you might be traveling but I worry about my blogging friends when they disappear for weeks at a time. 😀

  10. I am a bit mad right now for putting homemade breadcrumbs on top of all my pasta dishes. Your dish is one I want to try as it has all the right stuff, pasta, seafood and lovely breadcrumbs to add just a bit of crunch. Happy Memorial Day Karen.

    1. Hi Teresa, I’m glad that you like my recipe for shrimp scampi. Don’t you just love the flavor and crunch that homemade bread crumbs add to pasta dishes. I make big bag of breadcrumbs from rosemary and olive oil sourdough bread and keep it in the freezer and use them in many dishes. I hope you had a nice Memorial Day as well.

    1. Hi Lidia, I’m very happy to know that my post can contribute to you getting your mojo back. You are too talented of a cook to not start creating delicious dishes again. Thank you for your nice compliment. 😀

  11. Classic dish! And I agree that it shouldn’t be ordered in restaurants — too easy to make at home. And what I make is better than what many restaurants turn out (limited sample, though — I haven’t ordered this from a restaurant in years, so maybe I’m just fooling myself!). We always have shrimp in the freezer — just a great protein for quick dishes like this.

    1. Hi John, I’m glad you agree about this dish being one that is easily made at home and yes, shrimp is always in my freezer for a quick meal. 🙂

    1. Hi Jovina, I’m glad that you enjoy this dish as well. Shrimp, butter and garlic…it doesn’t get much better, does it.

  12. OMG, that looks so good, Karen…it is one of my favorite comfort meals. I don’t mix cheese and seafood, either…just seems so wrong to me!

    1. Thank you for your nice compliment, Marigene. It sounds like we have similar tastes. When my husband and I were in Italy with friends once, they asked for cheese for their pasta and clam sauce and the waiter refused to give it to them. 😀

  13. Hi Karen,
    That’s me–too tired and not enough time–but this recipe would look good even if I had all the time in the world!

    1. Hi Susan, I made this meal one evening after a day of working in our apple orchard. That is when I knew that I needed to share this recipe as we all seem to have such busy schedules. I’m glad you like the recipe…thank you.

    1. Hi Sylvia, I’m glad you like the recipe. You could make the recipe and instead of tossing the shrimp with the pasta, serve them on the side. Your husband could have just the pasta and you could top yours with the shrimp. 🙂

    1. Hi Hester, I happy to know that you like the recipe and are planning on making it for your dinner. I hope you will enjoy it as much as my husband and I do.

    1. Hi David, This really is a simple meal to prepare midweek. Yes, the breadcrumbs make a wonderful addition to so many pasta dishes. I’m surprised that it is hard for you to find nice prawns. The ones I use come frozen and are very large and of excellent quality. They have their shells still on but have been slit open and deveined which makes for easy peeling.

    1. Hi Susan, It does sound like you enjoy shrimp scampi. 😀 I’m glad you agree with me about how nice toasted breadcrumbs are served with pasta.

    1. Hi Boleyn, I’m with you about shrimp and pasta…there are so many good recipes using them together. I use anchovy paste that you buy in a tube…I think you will be surprised that it doesn’t give a fishy taste at all but instead adds a depth of flavor of flavor to many dishes.

    1. Thank you Conor, I’m happy that you like the looks of my shrimp scampi. I love the way shrimp turn from gray to a vibrate pink color. 🙂

  14. This is such a time saving recipe, Karen! I will have to Pin it and make it on days when I’m feeling uninspired. So elegant looking! 🙂


    1. Hi Jane, I’m glad that you like the recipe. It is so easy but also perfect to serve guests or a nice romantic evening at home. 🙂

  15. My son and his wife just brought us some fresh shrimp from their weekend at the coast. This sounds like a wonderful way to use them!

    1. Hi Chris, I have to agree with you, your fresh shrimp would be delicious prepared this way. I’m glad you like the recipe…thank you!

    1. I’m glad you like the shrimp scampi, Mary and I appreciate your nice compliment. I think this recipe really enhances the flavor of shrimp.

  16. Of course I’ll make it difficult and call this classic ‘pasta with prawns’! Love it and you must have loved the comment from Robin: so lovely to see!!! Don’t know I have added anchovies, but fully appreciate the addition. I just happen to have a jar open . . . 🙂 !

    1. Hi Eha, No difficulties as far as I’m concerned. Shrimp, prawns, langoustines…lots of different related species that are delicious prepared this way. 🙂 You are very observant and correct, I did love the comment from my daughter…she has always enjoyed my cooking and is my biggest fan. 😀

    1. Thank you Daniela, I’m glad you like the recipe and appreciate your compliment. The breadcrumbs are a nice addition I think.

    1. You gave me a good laugh Tanya. When I make the garlicky breadcrumbs, it is hard not to nibble on them continuously while I’m making the rest of the meal. I’m glad you like the shrimp scampi recipe, thank you.

  17. Karen, what a perfect spring/early summer recipe – love the combination of ingredients, shrimp, lemon, garlic, oregano and breadcrumbs are quite popular at our house – so, I know we would rellay enjoy this lovely recipe, dear friend!

    1. Hi Andrea, If you and your family enjoy shrimp, I do believe this is a recipe you would all enjoy. Thank you for your visit and compliment as always.

    1. Hi Judi, I’m happy to know that you like shrimp as much as my husband and I do. I hope you will enjoy this recipe…we think it is delicious.

  18. Butter, garlic and olive oil is my love language! And my husband loves shrimp. I’m always scared though trying to prepare shrimp, don’t know why! It makes me so nervous!!!

    1. Hi Laura, Thank you for stopping by for a visit. It sounds like this is the perfect dish for you to make. I think you and your husband will enjoy it. Please don’t be afraid of preparing shrimp, it is so easy. Cook it at medium heat and when it starts to turn pink turn once. It only takes a couple of minutes on each side…longer and it will be tough.

  19. Having been hooked on seafood/pasta combos since have spaghetti a la vongole in Italy back in my teens, this does of course look superb. Loving the crispy ‘pangriata’ on top too; the Italians have a name for everything!

    1. Thank you Phil, I’m glad you like my shrimp scampi with the breadcrumbs…they are a nice topping on many pasta dishes. I’m with you about spaghetti with clam sauce, it is on our dining table often.

  20. Shrimp Scampi is one of my favourite dishes and this looks great, Karen. I haven’t added anchovies in the past but I will definitely try it. Great flavours and don’t you love that it’s so quick but looks like a restaurant meal? Thanks for the recipe!
    Have a great day.

    1. Hi Robyn, Thank you for stopping by for a visit and your nice compliment. I’m happy you like the recipe. I like adding a little bit of anchovy paste for an added depth of flavor…enjoy!

  21. I need a fork and a spoon please! Karen I love these little pantry dishes that you can make in a jiffy. I love your garlicky breadcrumbs topping. Take Care, BAM

    1. Hi Bam, I keep a well stocked pantry and freezer for when I need a quick meal. I think we all need dishes like this for when there don’t seem to be enough hours in the day. Thank you for your nice compliment.

    1. Thank you Jess, This is a great dish for summer as you don’t have to be in the kitchen very long at all. I’m happy to know you like the recipe…thank you.

  22. Hi Karen, what a wonderful recipe, love simple dishes like this that celebrate the ingredients on hand. Beautiful pictures.

    1. Hi Cheri, Thank you for stopping by. I’m happy to know that you like the recipe and photo and appreciate your nice compliment.

  23. oh no Karen! I can’t believe I clicked on this post so late at night. Now I want to eat shrimp scampi! It looks absolutely delicious, and so easy to make, too! Yum!

    1. Hi Dana, I know exactly what you mean…whenever I start looking at food blogs I get hungry. I hope you get a chance to enjoy this recipe at an appropriate time, I think you will enjoy it. 🙂 Thank you for your nice compliment.

    1. Hi Uru, There is nothing better than spaghetti with a simple sauce like this topped with garlicky breadcrumbs…I’m glad you like the recipe, thank you.

    1. Hi Sandra, I’m glad that I’ve come to your rescue. 😀 This is a great sauce that you can not only use with pasta but it is also great spooned over chicken or fish. I hope you will enjoy it and I appreciate your nice compliment.

  24. Yes please! This is mind kind of meal, Karen…. absolutely love it!

  25. I do love the look of this dish, Karen, and it’s lovely how quickly and easily this dish can be put together. Your plated dish looks very pretty. I didn’t know that the combination of shellfish and parmesan was taboo! xx

    1. Hi Charlie, I’m glad you like the looks of the shrimp scampi. It is so good yet so quick to prepare…it would be a perfect dish for your busy schedule. Maybe not taboo but most Italians don’t think you should combine cheese with shellfish. 🙂

    1. Hi Dawn, I’m glad that you like my recipe for shrimp scampi. You definitely don’t need to eat in a restaurant as this is such an easy dish to prepare at home. I appreciate your visit and compliment.

    1. Hi Tandy, The breadcrumbs are often used in place of cheese in Italy. I’m glad you like them as a topping on the shrimp scampi.

  26. That looks like a delicious dish. I couldn’t have the garlic but a teaspoon of garlic-infused oil would do the trick and not cause problems. The rest is all allowed, so a perfect dish.

    1. Hi Laila, With this dish, while your pasta is cooking you can prepare the sauce and cook the shrimp…it really goes fast. I’m glad you like it. 🙂

  27. Garlicky breadcrumbs are one of the best inventions of italian cuisine. I remember the first time I tried them with spaghetti and was blown away by the simplicity & delicious texture, they give to any pasta dish. The scampi are a match made in garlicky heaven too!

    1. Hi Alli, I remember the first time I had them too…I can’t believe how something so simple adds so much to a dish. Shrimp bathed in butter, garlic and lemon are indeed heavenly. 😀

  28. All those succulent shrimp poking through are making me hungry! This looks so good love the breadcrumbs – thanks for sharing!

    1. Thank you Shashi, I’m glad you like the looks of the shrimp scampi tossed with the spaghetti. My husband and I think it is delicious.

  29. This sounds like a great dish. Pasta meals like this one that come together with ease and are on the light side are my favorites. Plus those nice breadcrumbs ares just the perfect finishing touch – so much flavor and texture. This looks like a great dinner.

    1. Hi Adri, Some nights you need an easy meal and this is a favorite…I’m glad you like it. I appreciate your nice compliment.

  30. Mmm, I love shrimp scampi. Too bad my hubby isn’t a fan of shrimp 😦 I still might have to give this a try…

    1. I’m glad to know you like the dish, Amy. As I suggested to Sylvia, whose husband doesn’t like shrimp as well, you can make with dish but instead of tossing the shrimp with the pasta, serve it on the side. Nate could have the pasta with the butter lemon sauce with the crumbs and you could top yours with the shrimp and crumbs.

  31. I’m salivating, Karen. This is a truly delicious recipe. I love the addition of bread crumbs. A friend and I went to a cooking class last night (on using seasoning and aromatics) and the question of parmesan and shrimp actually came up! The group’s consensus was that since we aren’t in Italy…LOL! Everyone wanted the cheese! I think I just want to be sure that nothing takes away from any of that good garlic. I will definitely be trying this recipe. I love the flavor combinations. 🙂

    1. Thank you for your lovely compliment, Debra. It sounds like your cooking class was interesting. I agree that we should make things we enjoy and lots of people like cheese with all their pasta dishes. When I’m serving dishes like this, I put chili flakes, grated cheese, salt and pepper on the table for those who wish to add any of these to what I’m serving.

  32. Somehow I never think of pasta with shrimp… I always opt for rice, but it would be a nice change to follow your tip. I often have shrimps in the freezer, pasta in the cupboard, so this would be a perfect last minute meal, indeed. The garlicky bread crumbs sound really amazing.

    1. Hi Sissi, I’m like you, I have a lot of dishes that are rice based shrimp dishes…gumbo being one of my favorites. It sounds like our kitchens are stocked with very similarly and I think you would enjoy this dish. Thank you for your nice compliment.

    1. Hi Celia, I think we are a lot alike with what we have in our pantries and freezers. It is nice to know that you can always put together a quick dinner if you don’t have a chance to go to the market. Thank you for your nice compliment, I’m glad that you like the recipe. 😀

    1. I appreciate your very nice compliment, Pamela. This would be a great dish for you to prepare after a day of working on your rooftop garden…I’m glad you like the recipe, thank you.

  33. That looks delicious, and I’m a big fan of anything I can get on the table in a few minutes. Those bread crumbs, in particular, sound amazing.

    1. Hi Beth, I’m glad you like the recipe for the shrimp scampi. It is one of my favorite dishes when I want a quick meal. The breadcrumbs really add a lot to this dish…I hope you give it a try. Thank you for your nice compliment.

    1. Thank you for your nice compliment, Grace…I’m glad you like the recipe. You are right, the breadcrumbs really do add so much to this dish.

  34. This looks seriously delicious Karen! Oh my gosh, I love anything with garlicky breadcrumbs (and garlic… and bread… ah, you get what I mean!). I’ve never really made a prawn/shrimp pasta dish myself but I have eaten a few at local restaurants. It’s a divine combination. I think I’ll try your recipe Karen – gorgeous! I love that it’s super quick to prepare, too 🙂 x

    1. Thank you for your lovely compliment, Laura. I’m happy to know that you like the recipe…I hope you will give it a try.

  35. Oh my goodness… I can feel my taste buds jumping for joy just looking at the picture. They probably be doing cartwheels if I taste it for real. 😉 Thanks for sharing, Karen. I remember the no cheese rule from your Spaghetti with clams recipe.

    1. Hi Emily, I’m glad that you like the scampi recipe and I do remember that you enjoyed my spaghetti with clams recipe as well. Thank you so much for your visit…it is so good to hear from you! 😀 Take care my friend.

      1. Ming, If you want more ways of cooking shrimp, just type in shrimp in my search button as I know there are at least 9 or 10 more shrimp recipes. Shrimp is one of my favorite ingredients when preparing dinner.

  36. The first time I had pasta with breadcrumbs, it felt really really indulgent – pasts with bread? Its like stuffing ravioli with mac n cheese! But it is sooooo good. I like to add ribbons of zucchini “pasta” to similar dishes to beef up the veggies.

    1. Hi Emilie, I’m glad that you like pasta with breadcrumbs as much as I do. No about stuffing ravioli with mac n cheese… 😀

  37. Shrimp, pasta, garlic and a healthy slosh of white wine! All the makings for one of the finer types of dish in life! Looks lovely Karen – those shrimp especially look perfect… so plump!

  38. The perfect weeknight meal! So lovely. And funny you mention the cheese – last night, here in France, the server warned someone at our table that their version of the vongole came with Parmesan!

    1. Thank you Ksenia, for your nice compliment. I love cooking with shrimp as it cooks so quickly and is perfect for weeknight meals. That is funny that the server alerted the person about the vongole being made with cheese…it really isn’t that common. 🙂

  39. It has been much too long since my last visit, but I have been doing a little traveling and have not even seen a laptop for days. But now I am happily back on my couch browsing my favourite blogs. You really have been cooking up some fabulous treats – loving this recipe! Yum!

    1. Hi Afra, No need to apologize. 🙂 I’m happy when you have a chance to stop by for a visit and appreciate your lovely compliments, thank you as always.

    1. Hi Sophie, I’m so glad that you and your husband enjoyed the shrimp scampi with the pasta. It seems that besides my husband, you and your husband are my best recipe tester. I do appreciate that you always let me know when you have tried and enjoyed one of my creations…thank you so much.

  40. This is so comforting, besides anything else. And it was always a treat for me to buy what we call jumbo prawns to make something not that dissimilar. Far better the way you’ve prepared yours with shrimp stock. And I like the addition of anchovy paste as well. And the fragrance! I bet your whole kitchen smells divine.

    1. Thank you Johnny, for your nice compliment. I’m glad that you like my recipe for the shrimp scampi. I do think that the little extra effort to make stock from the shrimp shells pays off in flavor as does the addition of anchovy paste.

    1. Hi Hungrymum, I’m happy to know that you like this recipe. The breadcrumbs add texture and flavor to an already delicious dish. Thank you for your compliment.

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