Creamy Shrimp scampi with pasta in 30 minutes

Creamy Shrimp scampi with pasta in 30 minutes

Shrimp scampi with pasta cooked in 20 minutes on stew or fast setting.


We have converted it to cook in VitaClay. Yum!

8 ounces linguine pasta
8 cups water or chicken broth
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
1/2 cup dry white wine
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped parsley leaves



  1. Add pasta and water in VitaClay.Set to cook for 30 minutes on stew or fast.
  2. While cooking pasta, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add shrimps to the pan and cook until they have turned pink, about 2 to 3 minutes. set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan and stir well. 
  3. After 15 minutes of cooking pasta, drain some excess liquid but still reserve about 1/2 half cup liquid inside. Transfer shrimp scampi into your clay pot and continue to let it simmer for additional 5 to 10 minutes or until your pasta is al dente and flavor is blended well in. 
  4. Garnish with parsley, season with salt pepper. Drizzle over a bit more olive oil and serve immediately.

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