Shrimp scampi with lemon-garlic buttered linguine and wilted spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp scampi with lemon-garlic buttered linguine and wilted spinach


Shrimp scampi with lemon-garlic buttered linguine and wilted spinach

Soy-Free, Pescatarian, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

20–35 Minutes

Buttery and deliciously tangy, this easy shrimp scampi is the weeknight dinner of our dreams; cooking up fast with a squeeze of lemon and a splash of sherry cooking wine creating a balanced dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic grape or cherry tomatoes
  • 1 organic lemon
  • 5 ounces linguine
  • Protein options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 ounce garlic-shallot confit
  • ¼ cup lemon-garlic herb butter
  • 1½ ounces organic arugula or other leafy greens
  • 1 teaspoon red chile flakes (optional)
  • 2 tablespoons sherry wine

Nutrition per serving

Calories 570, Total Fat 23g (29% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 380mg (17% DV), Total Carb. 63g (23% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the scampi ingredients

Bring a medium sauce pot of generously salted water to a boil for the linguine.

  • Cut the tomatoes in half.
  • Juice the lemon. [Juice both lemons.]


Cook the linguine

Add the linguine to the boiling water and cook until just tender, 9 to 11 minutes. Drain the linguine.


While the linguine cooks, cook your protein.


Cook your protein

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking.

For shrimp and jumbo shrimp:

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

Add the shrimp to the pan and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Do not clean the pan.

For chicken:

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.

Add the chicken to the pan and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to rest for 5 minutes. Cut the chicken into bite-size pieces. Do not clean the pan.


Finish the scampi

In the same pan used for your protein, stir in the tomatoes and confit and cook over medium heat until the confit is melted and fragrant, about 2 minutes. Add the sherry cooking wine and cook, scraping up any browned bits from the bottom of the pan, until fragrant and starting to thicken, 1 to 2 minutes. Remove from the heat and stir in half the lemon juice and half the lemon-garlic herb butter, adding more lemon juice and herb butter as desired. Add the shrimp or chicken, arugula, linguine, as many chile flakes as you like and toss until the ingredients are combined. Season to taste with salt and pepper.


Transfer the scampi to individual bowls and serve.

Kids Can!
  • Juice the lemon.
  • Time the cooking.
  • Set the table.