Shrimp Scampi and Egg Noodles

SONY DSCBeautiful and mouthwatering! Shrimp Scampi and Grandma’s Frozen Wide Egg Noodles make any meal a celebration!


Level – EASY
Total Time: 30 minutes
Cook Time: 20 minutes
Serves: 4 servings

1 lb large (16-20 count) shrimp (with tail on for presentation*)
2 Tbsp light olive oil
2-3 Tbsp butter
1 small shallot, minced
4 garlic cloves, slivered or 1 Tbsp minced garlic
1/2 to 1 tsp red pepper flakes
1 tsp basil
1/2 cup white wine (we recommend ALVERDI Pinot Grigio)
2 Tbsp finely chopped parsley
2 Tbsp lemon juice
Freshly ground black pepper to taste
1 package cooked Grandma’s Frozen Wide Egg Noodles

* Whether you prepare shrimp with the shell on or off is your choice. Shrimp cooked in their shells have more flavor but are a bit messy. If you shell the shrimp before you cook them, they’ll be easier to eat. For our recipe, we cooked them in their shells and they were AMAZING! (We didn’t even mind licking the butter off our fingers!)


In a large pot bring water to a rolling boil. Cook Grandma’s Frozen Wide Egg Noodles according to directions on the package.

Heat a sauté pan on high heat, then reduce to medium heat and add olive oil and butter. Once the butter melts, foams and subsides, add garlic, red pepper flakes, and basil.

SONY DSCSauté for a minute or so until edges of garlic begin to brown, then add shrimp to the pan. Add white wine and stir to coat the shrimp with butter, oil and wine. Spread shrimp evenly in the pan, increase heat to highest setting and let wine boil vigorously for 2-3 minutes.

Turn shrimp over so cooked sides are facing up and boil wine for another minute. Remove pan from heat and add parsley and toss to combine. Add lemon juice. Salt and pepper as desired.

Drain noodles and toss with chopped parsley and pepper flakes. Place desired amount of noodles on each plate, top with shrimp and ladle any remaining pan sauce over each dish. Serve immediately with crusty bread for added crunch (and prepare for rave reviews)!