Slow Seared Shrimp Scampi

Chardonnay & Shrimp = a match made in culinary heaven!

Pan seared shrimp are flavored with Slow Press® Chardonnay wine, caramelized Vidalia onions, a hint of garlic, blistered red & yellow pear tomatoes, lemon juice, chopped fresh thyme and parsley – served over angel hair pasta, topped with parmesan cheese shavings.

  • Prep Time:

    12 minutes

  • Cook Time:

    12 minutes (pasta & scampi)

  • Portions:

    1 pasta bowl (or 1 family style planner)

  • Serving Size:

    4 servings
  • 8 oz. – angel hair pasta, dried
  • 1-2 Tbsp – extra virgin olive oil
  • 1 C (½ a large onion) – Vidalia onions, peeled, small dice
  • 6 each – garlic cloves, peeled, minced
  • 12 each – red pear tomatoes, halved
  • 12 each – yellow pear tomatoes, halved
  • 1 pound – shrimp, 40/60, peeled & deveined, tails off, raw (thawed)
  • ½ C – Slow Press® Chardonnay wine
  • 2 Tbsp – lemon juice
  • 1-2 Tbsp – unsalted butter, chilled
  • 2 Tbsp – curly parsley, fresh, rough chopped
  • 1 tsp – thyme, fresh, fine chopped
  • to taste – sea salt
  • to taste – coarse ground black pepper
  • ¼ C – parmesan cheese, thin/wide shavings
  1. Cook angel hair pasta, per package instructions (approximately 4 minutes), drain & reserve warm.
  2. Heat olive oil, over medium-high heat, in a large non-stick sauté pan. Add onions & garlic and sauté for approximately 1-2 minutes, to soften the onions & garlic & lightly brown each.
  3. Add the tomato halves to the pan, stir to combine and sauté for approximately 1-2 minutes, to blister/soften the tomatoes and open up their natural juices.
  4. Add thawed shrimp to the pan, turn the heat down to medium, stir to combine and sauté for approximately 1-2 minutes.
  5. Shrimp should be ¾ of the way cooked when adding the wine & lemon juice in step 5. This will help the shrimp from being overcooked.
  6. Add Slow Press® Chardonnay wine and lemon juice to the pan, stir to combine and simmer approximately 1-2 minutes, developing all the flavors & reducing the sauce slightly.
  7. Remove pan from heat and add chilled butter, parsley, thyme and the salt/pepper to personal taste.
  8. Stirring chilled butter into the scampi will emulsify the scampi sauce, creating a rich, velvety viscosity and flavor.
  9. To serve family style: Mound reserved warmed angel hair pasta in the middle of a large flat serving bowl. Spoon chardonnay shrimp scampi around the pasta, spooning some of the liquid over the pasta. Evenly sprinkle the shaved parmesan over the pasta and chardonnay shrimp scampi. Serve immediately & enjoy!
  • Easily serve a single size portion by: equally dividing the pasta between 4 bowls then topping each with an equal amount of chardonnay shrimp scampi and 1 Tbsp of shaved parmesan. The pasta and chardonnay shrimp scampi could also be tossed all together, equally divided into 4 bowls and each bowl topped with 1 Tbsp shaved parmesan.
  • Use the Chardonnay Scampi sauce (can follow steps 1-4) for multiple recipe applications: as an amazing sauce over white fish, salmon, scallops, seared-roasted or grilled chicken, roast pork chops or pork tenderloin and your favorite vegetables or grains/legumes. The sauce would even be great as a dip for a grilled cheese sandwich.
  • Craft the recipe to your personal taste, adding more or less of key ingredients: onions, garlic, tomatoes, Slow Press® Chardonnay wine, fresh herbs.
  • To spice up the scampi, add a touch of: sriracha, your favorite hot sauce, red chile flakes or blackening spices.
  • Try other varieties and/or colors of tomatoes: cherry, roma, beefsteak or heirlooms.
  • Vidalia onions deliver a beautiful sweetness, but you could also use yellow or red onions.
  • Substitute chopped roasted red bell peppers (jarred) for the tomatoes.
  • Substitute fresh chopped basil for the thyme & parsley.
  • A small spoonful of basil pesto could be added to the chardonnay scampi sauce in step 6 for additional appeal.
  • Fresh lemon juice is great…but making grilled lemon juice is even better! Simply slice a fresh lemon in half crosswise, and grill until charred & softened then squeeze out the juice & pulp (no seeds). The juice is less astringent and has a beautiful caramelized note.
  • Lighten the scampi up by serving it with a 50/50 blend of boiled angel hair pasta & fresh zucchini spirals (use a spiralizer or slice the fresh zucchini into thin long ribbons with a knife) tossed together.
  • Other suggested bases, for the scampi could be: whole wheat pasta, linguini, orzo, steamed spaghetti squash scooped with a fork into “noodles”, creamy polenta, jasmine rice or risotto.
  • Instead of shaved parmesan, top the scampi with crumbles of feta cheese or dollops of softened goat cheese.
  • Experiment with different sizes of shrimp, to best suit your needs. The # on the package (IE 40/60 shrimp) equates to how many shrimp are in a pound. The higher the #, the more shrimp per pound but smaller size of shrimp.
  • Use thawed, fully cooked (shell & tail off, deveined) shrimp for a quicker scampi; adding the cooked shrimp to the pan in step 4 and just heating to fully warm the shrimp.
  • Using a non-stick sauté pan makes for easy clean up, after finishing the recipe.
  • Make this a creamy chardonnay sauce by adding a touch of cream or Greek yogurt (for a healthier approach).