City Grille Shrimp Scampi

This tasty scampi can be served two ways, either as an appetizer with toothpicks or poured over pasta as a meal.


  • 1/4 c. coconut oil
  • 1 & 1/2 lbs. peeled and deveined large shrimp (uncooked)
  • Fresco City Grille (enough to cover shrimp)
  • 4 large garlic gloves (minced)
  • 1/2 tsp. red pepper flakes
  • 1/2 c. dry white wine
  • salt and pepper to taste
  • 5-7 tbl. unsalted butter
  • 1 lb. capellini, angel hair pasta
  • 1/2 c. chopped flat leaf parsley

Heat large skillet on medium/high heat.  Add oil, then shrimp and season with Fresco City Grille.  Saute shrimp for 2-3 minutes then flip over and saute until cooked through, another 2-3 minutes.  There is no need to season the second side.  Remove shrimp from the skillet with a slotted spoon and set aside.  With the skillet still on medium/high heat add in garlic, red pepper flakes, wine, salt and pepper.  Allow sauce to gently boil and reduce for 6-8 minutes.  Add 5 tablespoons of butter and stir until melted.  Add shrimp into the sauce.  Do not overcook the shrimp or they will become rubbery.  Sprinkle with chopped parsley and pour into a serving dish.  Serve with toothpicks as a delicious appetizer.


Prepare pasta according to directions on box.  Add the additional 2 tablespoons of butter to the shrimp to create more sauce.  Once pasta is al dente scoop the pasta directly into the skillet with the shrimp.  You can add a little of the pasta water to create more sauce and sprinkle with more parsley 

Click our HOW TO video below to see the recipe being made: