Summer Lunch, Quick & Easy Shrimp Scampi!

12 Aug

Napkin Sparkling

A lot of entertaining lately! I am really enjoying myself! So much fun to be with friends; where we can catch up, laugh and be comfortable! I am usually on the go, but somehow my planned trip to Europe was pushed back, allowing the month of August to be a wonderful entertaining month!

Now I will admit that I am not the world’s greatest cook; but I find if the recipe that is simple….then I can pull it off! If the recipe has a whole lot of measuring, stirring, braising; etc. then that’s not for me! If attempted, it would be a certified disaster; although the intention was with love!IMG_0873

So that being said, I got some ideas from reading the Facebook page Italian CIty Girl, from my new blogger friend Rita Christine! <her family pictures are wonderful>!

I decided to have a menu that was real easy, but very tasty for my dear friends coming for a beautiful Saturday lunch for five. I wanted the meal to have lots of flavor, set the mood to relax, drink and eat some more! So what food does that? Pasta! But you must have something to go nicely with the pasta, so I chose Shrimp Scampi to top it off!


Starting off with a platter with olives, assorted capocollo, grapes, dates, various cheeses with an assortment of crackers; that’s simple.

A nice green salad with an Italian vinaigrette dressing; simple again!

Artisan rolled Italian bread and 9 grain miniature loaf, all sliced and warmed so butter would be welcomed when spread on top! Yep!

The shrimp scampi, I made the night before – so the seasoning and aromatic flavors would be readily to go with the pasta; that I planned to make within 10 minutes of their arrival the next day. I chose a thin pasta, freshly made by Flour City Pasta! While I was cooking, I was patting myself on the back; many times due to I was enjoying myself with a couple glasses of wine! 🙂

Back to the menu…..

A nice bottle of Pinot Noir, fresh peach iced tea and the staple Pepsi soda with lemon were the choices for beverages!Beautiful Peach Ice Tea!

Everyone had a wonderful time, the lunch was so nice and it was beautiful summer day; about 82 degrees. The only thing is, there wasn’t enough room for a great finish with the planned coffee and red velvet cake; which I brought from Costco!! No one could eat another thing!

Italian cookiesBut! The Italian cookies from Rocco’s Pastry Shop given as a gift were eaten by MUAH, that night! They were so good!

Here’s the recipe for the Shrimp Scampi!Shrimp Scampi by Letia Mitchell LifeStyle & Design LLC


Ingredients for Shrimp Scampi

  • 1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon of chopped shallots
  • 1 tablespoon of bell peppers
  • 2-3 tablespoons butter
  • 2 tablespoons finely chopped parsley
  • 1/2 cup white wine
  • 1/2 to 1 teaspoon red pepper flakes
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice

* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.


1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.

2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.

TIP: I had two pounds of shrimp, so I prepared the above recipe two times, so I did not compromise the flavor!
Related articles

Letia Mitchell LifeStyle & Design Letia 🙂, discovered their pasta when the company came to my town’s Farmer’s Market! Napkin rings and chargers purchased from Pier One Imports. See post Peaches! Peaches Peach Iced Tea for how to make the iced tea. Italian cookies from Rocco’s Pastry Shop at 243 Bleecker St NYC. All pictures belong to Letia Mitchell LifeStyle and Design LLC.

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