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Shrimp scampi—flavored with garlic, lemon, white wine and butter—is delicious as is, but Rach makes it even better by mixing it with pasta and a bit of 'nduja (Italian sausage paste), which lends a meaty, umami-rich layer of heat. If you're a vegetarian, substitute Calabrian chili paste or chili flakes.


For the Shrimp Stock:
  • Heads and shells from 1 ½ pounds sweet, large shrimp
  • 1 quart chicken stock or brodo
  • ½ cup white wine or dry vermouth
  • 1 lemon, sliced
  • 1 small onion, halved
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • Salt
For the Scampi:
  • 1 ½ pounds sweet, large shrimp, deveined
  • Zest and juice of 1 lemon
  • 4 to 5 cloves garlic, chopped
  • Salt
  • ¼ cup EVOO
  • ½ cup white wine or dry vermouth
  • 3 ounces 'nduja, cut into pieces or 2 tablespoons Calabrian chili paste
  • 1 cup Shrimp Stock
  • Couple dabs of butter, optional
  • 1 cup parsley tops, optional
  • 1 pound linguini


Serves: 4


Place a pot of water on to boil for the pasta.

For the shrimp stock, place shrimp shells and heads in a pot and top with stock and just enough water to cover. Add the wine or vermouth, sliced lemon, onion, bay leaves and peppercorns and season with salt. Bring to boil and reduce liquid to about ¾ to 1 cup, then drain and reserve the fortified shrimp stock.

For the scampi, place the shrimp in a bowl with lemon zest and chopped garlic, season with salt and chill 30 minutes.

Cook pasta in salted water 1 minute less than package directions and reserve ½ cup of cooking water.

Meanwhile, heat EVOO in large skillet over medium heat, add shrimp and cook to opaque, then add wine or vermouth. Melt in the 'nduja or chili paste, add shrimp stock, then melt in butter (if using).

Rachael Ray 14-Inch Nonstick Frying Pan

Rachael Ray 14-Inch Nonstick Frying Pan

Drain pasta, add to shrimp and add a little reserved cooking water, if needed. Add parsley and lemon juice; toss 1 full minute. Transfer to platter and serve immediately.