Recipe Pioneer Woman Shrimp Scampi

These roll-ups are great for shrimp, pasta and cheese lovers! You can make it all the way through if you have the time, or you can refrigerate or freeze the unbaked casserole for less fuss at dinnertime.

Cook the lasagna noodles just under al dente. Drain them and rinse them in cold water to stop the cooking process. Lay the noodles out flat on a piece of foil or parchment so they will keep their shape.

In a large skillet, heat the butter and olive oil over medium heat. Add the onion, garlic, and pepper flakes and cook, stirring, until the onion is turning translucent, 2-3 minutes. Add the shrimp and cook, stirring constantly, until turning pink, 1-2 minutes. Add the lemon juice, wine, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Let simmer until the shrimp are cooked through and the wine is almost fully reduced, about 1½ minutes. Remove from the heat and let cool slightly.

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In a large bowl, combine the cream cheese, ricotta, Parmesan, and egg. Add the parsley and a pinch each of salt and pepper then mix it all together with a rubber spatula and fold in the shrimp. Keep the filling in the fridge while you make the sauce.

In the same skillet you used to cook the shrimp, melt the butter. Add the flour and garlic and whisk and cook until the roux turns golden brown, about 3 minutes. Pour in the milk, cream, salt and pepper and whisk constantly until it's thick, about 3 minutes. Remove from the heat and let cool to lukewarm.

Spread 1 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Working one at a time, spread about 1/2 cup of the shrimp filling over a lasagna noodle roll it up so that the filling is inside the noodle and place the roll seam side down in the pan. Repeat with the rest of the noodles, then pour the rest of the sauce over the top.

Shrimp Scampi Ramen

Top with the grated mozzarella. You can bake it immediately, or you can cover it and refrigerate it for up to 2 days before baking, or freeze it for up to 3 months (thaw it thoroughly in the fridge before baking).This is my favorite circa 1981 pasta dish! (Or was it 1982?) Either way, with butter, garlic, lemon, and shrimp, you really can't go wrong with this classic (and very quick and easy) dinner. Fresh lemon juice (don't use bottled here) and fresh herbs make it a bright-tasting, light meal that's actually very satisfying. Make it for friends and serve with pull-apart cheese bread, a green salad, and white wine spritzers. Or just eat it all yourself straight from the pot. That's OK too. 

All of the best things in life—butter, wine, and lemon! Garlic and onion deepen the flavor of the sauce and basil and parsley sprinkled in at the end bring a burst of freshness. It's incredibly simple in order to enhance the shrimp but not overpower it.

Go for a dry and crisp white wine for cooking this dish. Something like a sauvignon blanc or pinot grigio works well here.

Shrimp Scampi With Broccoli Orzo

There are lots of white wine substitutes out there. Try using chicken or vegetable broth, but know that you might need to add in more lemon or a touch of vinegar (something with some acid) to give the sauce more flavor.  

Shrimp Scampi also reminds me of Foreigner. The old Foreigner, not the “I Wanna Know What Love Is” Foreigner. And I know they’re probably the same, but they aren’t in my heart.

Seriously. C’mon. Listen to “Waiting for a Girl Like You.” Ingest it. Feel it. Remember slow dancing with Stevo at the youth group dance. You’re wearing a Gunne Sax dress and he loves Carrie and not you. This dance is a sympathy dance. Stevo likes you as a friend, nothing more. Your red bangs are frizzy. Carrie is tan.

Skillet Shrimp Scampi With Orzo

Now listen to “I Wanna Know What Love Is.” Close your eyes. It’s 1984. Stevo is so yesterday. You’ve outgrown him by two inches and now you’ve moved on to Simon LeBon. You don’t want Foreigner singing 1984 love ballads. You want them singing 1981 love ballads. Or, even better: “Head Games” or “Cold as Ice.” Not “I Wanna Know What Love Is.”

Anyway, the whole thing just reminds me of Shrimp Scampi, the classic late seventies/early eighties throw-together meal of shrimp, butter, garlic, and lemon. I throw in wine (of course) and a dash or two of hot sauce in an effort to be weird, but it’s hard to do too much to improve on the original.

I use angel hair because it’s nice with the very light sauce, but thin spaghetti or linguine works well, too. I wouldn’t do a short penne or rigatoni; too much noodle, man.

The Best Shrimp Scampi Recipe

Don’t be like me and walk away from the skillet long enough for the butter to brown. Then add the onion and garlic.

Use the freakiest, wackiest, most bizarre looking pink alien claw you have ever imagined to squeeze some lemon juice into the shrimp. Close your eyes briefly and imagine what life would be like if your hands were in high demand for photo shoots. Then slap yourself, but not because you loathe your hands. Because you need to open your eyes and keep cooking.

It’s hard to tell from the photo, but the pasta is coated with the delicious buttery/garlicy/lemony/shrimpy pan juices. And add the pasta in a couple of batches; stop adding it if it looks like there aren’t enough juices to keep it moist and coated.

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