Shrimp Scampi is one of my easiest recipes as well as one of my family’s favorites. As you know I like to add extra vegetables to my dishes so I always use 2-3 large leeks in this sauce. The leek flavour pairs especially well with the heavy cream and shrimp. I am very serious about eating organic and sustainable. For example, I only eat chicken that I cook myself and never in a restaurant (unless I know and trust that they really use organic chicken!) I simply don’t want my family eating the added hormones, antibiotics, etc. In a restaurant, if the menu says natural chicken, well then they are honestly trying to trick you to believe it is organic, because of course, it is natural. All food is! Enough about the chicken this is, after all, a shrimp recipe.

I serve this sauce over an organic linguini from the Italian brand Montebello, which I get at Wholefoods. Clearly, ANY pasta you like or have in your pantry works. Another option is to serve over zucchini noodles or cauliflower rice if you want to do low carb. I do not recommend spaghetti squash though as it is too sweet with this sauce.

If you can get fresh wild-caught shrimp then that is optimal. However, I tend to use frozen, sustainable, cleaned, and deveined shrimp as it is nearly as good and it just makes my life easier as I always have all the other ingredients on hand, to whip up an easy dinner. Deveined is important as it is messy and not pleasant to clean and devein yourself, why not have the professionals do it for you. I am always good with shortcuts like that.

My new favorite website for wild-caught and sustainable fish is Vital Choice. I love their wide variety of fish options and that your order is delivered right to you door!


  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 pound shrimp, tail-on optional

  • 2-3 large leeks, finely chopped

  • 6 cloves garlic, finely chopped

  • 1/2 cup dry white wine. I tend to use Pinot Grigio (the wine can be substituted with chicken or vegetable broth)

  • 1 1/2 cups heavy cream

  • 1/2 cup grated parmesan

  • 2 tablespoons chopped parsley

  • salt & pepper


  1. Place 1 tbs olive oil and 1 tbs butter in a pan over medium/high heat and wait until it is melted. Then sauté the shrimp 1- 2 minutes on each side, season with salt & pepper. As soon as they are pink, take the shrimp out of a pan and place on a dish.
  2. Place 1 tbs olive oil and 1 tbs butter in the pan again. Sauté the leeks until soft about 8-10 minutes. Then add the garlic and cook for an additional minute. Pour in the white wine and reduce to half.
  3. Reduce the heat to a simmer and add the heavy cream. Simmer for about 5 minutes, adding salt and pepper to your liking. Don’t salt too much as the parmesan is also salty. You can always add salt after the parmesan if you think it is needed. Keep tasting to keep your seasoning perfect.
  4. Add the parmesan and simmer until it melts.
  5. Put the shrimp back in the pan and simmer 2 more minutes.
  6. Serve over either pasta or vegetables and sprinkle with the parsley.
  7. I like to serve it with crusty bread and a crisp arugula salad.
  8. Your family will thank you!

Et Voila! Bon Appetit


Leave a comment

All comments are moderated before being published