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Serves
US | Metric
Ingredients
  • 1 lb U12-16 Shrimp (12-16 shrimp/lb)
  • 1 lb long pasta (optional)
  • 2 tbsps olive oil
  • ½ Cup diced onion
  • 5 sliced garlic cloves
  • handful of fresh chopped dill and mint
  • 1 tbsp horseradish
  • 1 tbsp of lemon juice
  • 1 lemon, zest
  • 2 tbsps salted butter
  • splash of Rosé
  • 1 pinch of garlic powder
  • 1 pinch of red pepper flakes
  • salt and pepper to taste
  • seasoned breadcrumbs
Horseradish Shrimp Scampi Horseradish Shrimp Scampi

Horseradish Shrimp Scampi

Prep 10 minutes
Total 30 minutes
  1. In a large, heavy bottom skillet on medium heat, add olive oil and warm until fragrant. Now add the onion, garlic, and seasonings. Stirring constantly, sautée for 4-5 minutes or until the onions are translucent with minimal browning. Now toss in the shrimp and cook for 2 minutes or until the shrimp are just barely cooked through (the outside will be a light pink and very tender).
  2. In a separate bowl, mix the horseradish, lemon juice, zest and herbs. Add this herb mixture to the skillet along with butter, rosé, and any additional seasonings preferred. Reduce the heat to low and stir for 1 minute. Add a splash of water if the sauce is too thick. (If you aren't serving this with pasta, stop here and simply serve in a large dish and garnish with herbs and lemon. If you are serving with pasta, continue following these steps.) 
  3. Boil your pasta in heavily salted water until 1 minute shy of al dente. Right before taking out the pasta, pour 1/2 cup of pasta water into the sauce and stir. Now using tongs, transfer the pasta to the sauce and vigorously mix to combine. This will help the sauce emulsify and cling to the pasta. Do this for 2 minutes until creamy. Serve the pasta and top with shrimp, herbs, lemon zest, olive oil and optionally, breadcrumbs. Eat Up!
Horseradish Shrimp Scampi Horseradish Shrimp Scampi

Horseradish Shrimp Scampi

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 lb U12-16 Shrimp (12-16 shrimp/lb)
  • 1 lb long pasta (optional)
  • 2 tbsps olive oil
  • ½ Cup diced onion
  • 5 sliced garlic cloves
  • handful of fresh chopped dill and mint
  • 1 tbsp horseradish
  • 1 tbsp of lemon juice
  • 1 lemon, zest
  • 2 tbsps salted butter
  • splash of Rosé
  • 1 pinch of garlic powder
  • 1 pinch of red pepper flakes
  • salt and pepper to taste
  • seasoned breadcrumbs

  1. In a large, heavy bottom skillet on medium heat, add olive oil and warm until fragrant. Now add the onion, garlic, and seasonings. Stirring constantly, sautée for 4-5 minutes or until the onions are translucent with minimal browning. Now toss in the shrimp and cook for 2 minutes or until the shrimp are just barely cooked through (the outside will be a light pink and very tender).
  2. In a separate bowl, mix the horseradish, lemon juice, zest and herbs. Add this herb mixture to the skillet along with butter, rosé, and any additional seasonings preferred. Reduce the heat to low and stir for 1 minute. Add a splash of water if the sauce is too thick. (If you aren't serving this with pasta, stop here and simply serve in a large dish and garnish with herbs and lemon. If you are serving with pasta, continue following these steps.) 
  3. Boil your pasta in heavily salted water until 1 minute shy of al dente. Right before taking out the pasta, pour 1/2 cup of pasta water into the sauce and stir. Now using tongs, transfer the pasta to the sauce and vigorously mix to combine. This will help the sauce emulsify and cling to the pasta. Do this for 2 minutes until creamy. Serve the pasta and top with shrimp, herbs, lemon zest, olive oil and optionally, breadcrumbs. Eat Up!