Shrimp Scampi


This is my take on shrimp scampi. I love spice so I had to incorporate a habanero chile in with the mix! If you haven’t had a habanero chile, i can honestly say its one of the few peppers that has spice AND flavor! If you’re on a diet, im so sorry…because I used a lot of butter for this recipe! lol

I had this over angel hair pasta with fresh spinach on the side….AMAZING and I recommend trying it that way!

Prep: 5 minutes. Cook time: 10 minutes. Total: 15 minutes


  • 1-2lbs of shrimp peeled and de-veined
  • 1 whole lemon- sliced.
  • 1/2 habanero chile diced finely
  • 1/2 cup of white onion diced finely
  • 1 cup of chopped parsley
  • 3 cloves of garlic chopped
  • 3 tablespoons of butter
  • 1/4 cup of chopped tomato ( optional)
  • 1 teaspoon of bread crumbs ( optional)

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Directions: In a skillet add olive oil ( about 1 tablespoon or enough to coat the pan) and add butter, garlic and onion and saute on medium heat. Have your parsley, lemon and habanero ready.

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Next squeeze in lemon. I cut it in several slices, squeezed juice and threw the rest in the pan. I also added my habanero.


Now add your parsley. Continue to saute over medium heat.IMG_2353

If you like, add tomatoes. I think adding tomatoes cuts a little bit of the heat from the habanero and gives the scampi some freshness.IMG_2354

Then I added a little bread crumbs just for some extra BITE. But this is totally optional as well.


Once your shrimp is pink, you can eat it with any kind of pasta you like, or have it with some fresh baked bread or a baguette! IMG_2356

I decided to have it over angel hair pasta and some fresh spinach on the side!



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