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Shrimp Scampi Pasta

Tender shrimp cooked in a decadent scampi sauce featuring Cake Bread Cellars Sauvignon Blanc served over thin spaghetti noodles and topped with fresh lemon, olive oil, and fresh parsley.
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes
Servings 2


  • 8 oz of thin spaghetti
  • 6-8 large shrimp peel & devained with tails on
  • 2 garlic cloves minced
  • 1/2 a small shallot sliced
  • 2 tbsp of butter divided
  • 1/2 a fresh lemon juiced + 1 sliced reserved for serving
  • 1/4 cup of Cake Bread Cellars Sauvignon Blanc
  • 8 large grape tomatoes sliced in half
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder
  • 1/4 tsp of smoked paprika
  • Salt & Pepper to taste
  • Splash of heavy cream
  • Fresh parsley chopped for serving
  • Splash of reserved pasta water to loosen sauce
  • Top with red pepper flakes *optional
  • Drizzle of Olive Oil for cooking and serving


  • Cook pasta according to package instructions for al dente, reserving a splash of the pasta water for later.
  • To a hot skillet on medium heat, add 1 tbsp of butter and olive oil. Once the butter has melted, add shrimp, season with salt, and sear on each side for 2 minutes.
  • Remove shrimp from pan and set aside.
  • To the same skillet add 1 tbsp of butter, shallots, and tomatoes to saute for 2 minutes until fragrant.
  • Once fragrant, add garlic and saute for another minute followed by adding a squeeze of 1/2 a lemon.
  • Deglaze the pan with the Cake Bread Cellars Sauvignon Blanc and add a splash of heavy cream and stir to combine.
  • Bring sauce to a simmer and season with onion powder, garlic powder, chili powder, smoked paprika, salt, and pepper.
  • Stir sauce and if too thick, add a splash of pasta water and simmer for an additional minute.
  • Turn off heat, add cooked shrimp back to the sauce to bring to temperature, and add drained pasta and combine.
  • Plate and top with a fresh lemon slice, red pepper flakes, chopped parsley, and a drizzle of olive oil.


Shrimp overcooks quickly so be mindful of how long you sear the shrimp. Shrimp is done cooking when they turn translucent and begin to shrivel up in size.
The sauce should be a looser consistency and not super thick. Add pasta water to achieve the desired consisteny.