Shrimp Scampi Redux


Nathan was looking through some of our early Rampant Cuisine posts recently and mentioned how bad he thought his photography was compared to our newer posts. We were but a young naive couple embarking into unknown territory at the time so I figure we get a free pass. Nathan’s lamenting gave me the excellent idea to start occasionally remaking our older posts in order to test the recipes again and allow Nathan to take snazzy fresh pictures. Coincidentally, this also allows us to remake some of our favorite meals and pair them with new wine and beer!

Shrimp Scampi and Linguine is the first recipe we EVER posted on Rampant Cuisine (almost exactly 3 years ago, no less). We made and tested the dish several times before posting our original recipe but it was still fun to see what we thought of this recipe a couple years later and to think about potential improvements/changes. We decided that this recipe is superb (even if we do say so ourselves) and it’s staying as is. Our Shrimp Scampi is bold and full-flavored…we use more lemon juice, white wine and red pepper flakes than any other recipe I’ve seen and we aren’t shy with the salt and pepper. The only thing we changed was making our own homemade linguine which was awesome…you just cannot beat the texture and freshness of homemade pasta! If you haven’t tried making pasta before (and you don’t mind every nook and cranny of your kitchen being covered in flour and pasta noodles) then you should definitely try it! Stay tuned every month or so for new and improved re-posts!

Same recipe, Before/After:

Shrimp Linguini


Maybe in another two years the photos will look even better?!

UPPERCUT SAUVIGNON BLANC - SMALLKatryn’s Wine Pairing: Uppercut Sauvignon Blanc, 2010
Rating: 9.0 out of 10.0

Ok guys…listen up. A 9 out of 10 is a rare rating for me and a wine needs to be great (and a great pairing!) to earn this score. This Pinot Grigio was perfection with the Shrimp Scampi and was like a burst of lemon over the buttery shrimp. It was bright and crisp and was the ultimate companion to the dish. It tasted more expensive than it’s $11 price tag too! If you’re looking for a wine to pair with seafood I highly suggest this one!

WIDMER BROTHERS CITRA BLONDE - SMALLNathan’s Beer Pairing: Widmer Brothers Citra Blonde Summer Ale
Rating: 8.25 out of 10.0

This beer isn’t quite as good as Red Hook’s Rope Swing that I paired with this meal the first time but it is still a great pairing! This blonde ale is a fantastic summer beer; refreshing and light with citrus fruit and hop aroma with smooth carbonation and slight mineral flavors that make this an easy drinking beer. The citrus and acidic hops compliment the lemon and wine in the shrimp scampi really well and make for a fantastic meal together.


Shrimp Scampi and Linguini:


  • Fresh linguine
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil
  • 2 green onion stalks, finely chopped
  • 3-4 cloves garlic, minced
  • Large pinch red pepper flakes (depending on the desired level of spiciness)
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 3/4 cup dry white wine
  • Juice of 1 lemon
  • 1/2 cup finely chopped parsley leaves


1. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the green onions, garlic, and red pepper flakes until the onions are translucent, about 3 to 4 minutes.

2. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

3. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice to the pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.

4. Stir well and season with salt and pepper. Garnish with additional parsley and minced tomato. Enjoy!

Homemade Pasta:

Based on this recipe. Makes 4 servings


  • 4 whole Eggs
  • 2 cups All-purpose Flour


Rule of thumb: Two eggs per one cup of flour

1. Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

2. Let the dough rest for a little while before rolling it out.

3. We have a Kitchenaid pasta maker attachment so we just follow the instructions from Kitchenaid for the rolling and cutting process. If you don’t have a pasta maker or Kitchenaid attachment you can use the instructions found here.

4. To cook the noodles, boil them in salted water (very important!) for about two minutes. They cook quickly so keep an eye on them and make sure they don’t overcook.


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