California Scampi

Transport your taste buds to sunny California with this vibrant and easy-to-make California Scampi recipe! Featuring succulent shrimp sautéed in a luscious garlic butter sauce with a splash of crisp white wine and fresh lemon juice, this dish is elevated with creamy avocado, sweet cherry tomatoes, and a hint of red pepper flakes for a subtle kick. Tossed with tender spaghetti or linguine, the flavors are perfectly balanced by fresh basil and a sprinkle of Parmesan for garnish. Ready in just 35 minutes, this light and flavorful pasta dinner is a refreshing twist on classic shrimp scampi, perfect for busy weeknights or impressing guests with a touch of West Coast flair.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons avocado oil
• 2 tablespoons unsalted butter
• 4 cloves garlic cloves, minced
• 0.5 cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons fresh lemon juice
• 1 cup cherry tomatoes, halved
• 1 large ripe avocado, diced
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground
• 8 ounces spaghetti or linguine
• 2 tablespoons fresh basil, chopped
• 0.25 cup shredded Parmesan cheese (optional for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package instructions. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.

Step 2

In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the shrimp and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side, or until the shrimp are opaque and pink. Remove the shrimp from the skillet and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of avocado oil and 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and red pepper flakes. Cook for about 30 seconds, or until fragrant.

Step 4

Pour in the white wine and fresh lemon juice, scraping the bottom of the skillet to deglaze. Allow the mixture to simmer for 2-3 minutes, reducing slightly.

Step 5

Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they begin to soften.

Step 6

Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta and reserved pasta water, a little at a time, until the sauce evenly coats the pasta.

Step 7

Remove the skillet from heat and gently fold in the diced avocado and fresh basil.

Step 8

Serve immediately with an optional sprinkle of shredded Parmesan cheese on top.

Nutrition Facts

Serving size	(1327.1g)

Amount per serving	% Daily Value*
Calories	2091.4

Total Fat 114.5g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 966.9mg	0%
Sodium 2624.0mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 20.2g	0%
Total Sugars 7.6g
Protein 151.4g	0%

Vitamin D 0IU	0%
Calcium 1082.2mg	0%
Iron 5.8mg	0%
Potassium 2826.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 29.4%

Carbs: 20.6%