Easy Shrimp Scampi


When thinking of what to make my husband for Valentine’s Day this recipe instantly popped into my head. Before my husband I were married we had our wedding rehearsal dinner at a wonderful little Italian restaurant in our city, the food was so delicious but the standout dish was the shrimp scampi. We keep saying that we will go back to the restaurant to celebrate our anniversary or a special occasion, but it just hasn’t happened yet. This has become my go to recipe for any romantic occasion celebrated at home, and it never disappoints.

I love that this dish looks and tastes complicated, but it is so easy to make! I am a huge garlic fan, so feel free to use a little less garlic if you don’t love it as much as I do! I really think this recipe rivals most Italian restaurants, just make sure to serve it right away or the butter sauce may start to clump together. I serve this on some freshly cooked linguine with a Caesar Salad on the side.

8 tablespoons of butter

1 pound shrimp, peeled and with tails removed

3 tablespoons garlic

Juice of 2 lemons

Splash of dry white wine

Cooked pasta


Melt 2 tablespoons of the butter in a pan, add garlic and sauté until fragrant. Add raw shrimp and cook until pink.


Add the remaining 6 tablespoons of butter, juice of two lemons and a splash of dry white wine (I find 2-3 tablespoons is plenty). Sauté 5 minutes or until butter is completely melted and the flavors have mixed together.

Serve over your favorite pasta.


Retro Spicy Shrimp Cocktail


Growing up my grandmother had the tradition of making shrimp cocktail in fancy glasses in the evening. I remember feeling so grown up as I helped her chop and carefully arrange the shrimp so they looked perfect. I think this was from an old recipe that she found back in the 70’s, but to me it was the height of sophistication!

I recently found myself craving the comfort food of my childhood and this was one recipe that I just couldn’t get out of my head. However, I did make a few changes to update this classic and I was so happy with the results. I swapped out the cocktail sauce for sriracha sauce and added some veggies for a great crunch! Avocado on top adds some good fats and turns this into a pretty hearty appetizer. If you are going to make this ahead of time, just toss your avocado in some lime juice so it doesn’t brown.

This is also great served over a bed of greens as a salad.


6-7 large cooked shrimp

1 stalk celery

1 green onion

½ avocado

1 Tablespoon sriracha sauce (to taste)



Dice celery and green onion, layer in the bottom of a cup. Place diced avocado on top of the veggies and arrange shrimp on top.


Drizzle sriracha sauce to taste. You can swap in the classic cocktail sauce if you would rather but I find the sriracha sauce adds a different layer to a classic dish. I love to make these when company comes over and serve them in martini glasses- the visual display of martini glasses filled with shrimp is so fun and unique!