Shrimp & Scallop Scampi
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Shrimp & Scallop Scampi

Shrimp & Scallop Scampi

with Parsley & Parmesan

Get ready to impress your dinner companions with this homemade version of an Italian restaurant favorite. Shrimp and scallops are sautéed until tender, then tossed with al dente spaghetti. Of course, it wouldn’t be a scampi without plenty of garlic and butter—here, garlic herb butter is the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. A dash of chili flakes for heat, then all that’s left to do is pour the vino. Buon appetito!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


2 clove


¼ ounce


10 ounce


(Contains Shellfish)

10 ounce


(Contains Shellfish)

1 teaspoon

Chili Flakes

6 ounce


(Contains Wheat)

2 unit

Chicken Stock Concentrate

2 tablespoon

Garlic Herb Butter

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories900 kcal
Fat39 g
Saturated Fat18 g
Carbohydrate79 g
Sugar4 g
Dietary Fiber4 g
Protein52 g
Cholesterol325 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Medium Bowl
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley. • Rinse shrimp* and pat dry with paper towels. Pat scallops* dry with paper towels. Place shrimp and scallops in a medium bowl; toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick, or leave it out if you’re feeling spice-averse!). Season with salt and pepper.

Cook Pasta

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

Cook Shrimp & Scallops

• Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture; spread out in an even layer and cook, stirring once, until opaque and cooked through, 2-3 minutes. • Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted and coated. • Turn off heat; transfer to a second medium bowl (along with any cooking liquid).

Start Sauce

• Once spaghetti is done, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in stock concentrates and ¼ cup pasta cooking water (1⁄3 cup for 4). Simmer until sauce has slightly reduced, 1-2 minutes.

Finish Sauce

• Stir drained spaghetti, shrimp and scallops (and any cooking liquid), garlic herb butter, half the parsley, and half the Parmesan into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce. TIP: If cheese clumps, continue stirring and adding more pasta cooking water until smooth! • Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.

Finish & Serve

• Divide pasta between bowls. Top with remaining parsley, remaining Parmesan, and remaining chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

Scallops are fully cooked when internal temperature reaches 145°.