California Shrimp Scampi

“This is a lighter version of shrimp scampi, bright with crisp green herbs.” – April Ferre

California Shrimp Scampi

Course: Main Courses – Fish & Seafood


  • 2/3 Pound California Shrimp
  • 1 Teaspoon Butter
  • 2 Teaspoons Olive Oil
  • 3 Cloves Garlic Minced or Pressed
  • 1/4 Cup White Wine Chardonnay
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • Juice of One Lemon
  • 1/2 Tablespoon Italian Parsley Finely Chopped
  • 1/2 Tablespoon Cilantro Finely Chopped


  • Melt butter and oil together in sauté pan. Add garlic, sauté for one minute. Add shrimp, sauté for one minute.
  • Add wine, lemon juice, salt and pepper. Sauté quickly while sauce reduces and shrimp turns pink. Do not over cook. Add parsley and cilantro before serving.
  • Serve with sauce over noodles or rice if desired. Serves 2.

2003 Recipe, Revised 2020 – April Ferre – From the California Seafood Council, 1997

California Shrimp Scampi with Baked Potatoes with Chef’s Cheese Sauce and Green Beans with Honey Mustard-Tarragon Sauce