20 minutes

Shrimp Scampi


  • Large Abbio Nonstick Pan
  • Abbio Stock Pot
  • Cutting board
  • Chefs Knife


    • Prepare your shrimp by defrosting and/or letting it come to room temperature
    • Mince garlic, set aside
    • Chop parsley, set aside
    • Squeeze on half of the lemon, set aside  


    1. Place a Large Abbio Nonstick Skillet over medium-high heat
    2. Fill Abbio Stock Pot 3/4 full of water and place over high heat 
    3. Coat the shrimp in oil add to skillet
    4. Once shrimp are cooked, remove from pan and set aside 
    5. Add 1 tbsp butter, 2 tbsp olive oil, and the garlic to the pan, and cook until fragrant. 
    6. Add wine or broth, a larger pinch of red pepper, black pepper to taste, and bring to a simmer
    7. Let sauce reduce for ~5 minutes
    8. While sauce is simmering, cook your pasta based on directions on package 
    9. Once sauce has reduced, add shrimp back into sauce
    10. Add parsley and lemon juice to skillet, and mix well
    11. Finally, add pasta back to skillet, and toss well
    12. Enjoy!