Chef Perry Mascitti’s Super-Fast Shrimp Scampi with Teardrop Tomatoes. (Tulalip Resort Casino)

Chef Perry Mascitti’s Super-Fast Shrimp Scampi with Teardrop Tomatoes. (Tulalip Resort Casino)

This super-fast shrimp scampi makes a tasty, easy summer meal

By Perry Mascitti / Tulalip Resort Casino

With “National Shrimp Scampi Day” on the horizon (June 29), it is fitting to share this tasty and super-fast shrimp scampi recipe you can easily prepare at home.

There is a bit of a mystery behind this dish. It may have originated in Genoa, Italy, before it was somewhat reinvented by American chefs as it began to appear on menus in this country in the 1920s. Some chefs insisted on using only langostino or crayfish for it to be truly called scampi. These crustaceans were not readily available to U.S. chefs at the time, so extra-large, tail-on shrimp was substituted. This is the most common presentation served in restaurants today.

Either way, this dish is traditionally prepared with butter, white wine, parsley, fresh garlic and lemon. The result is a quick dinner that’s both delicious and easy to prepare. The sautéed shrimp dish pairs well with angel hair pasta, but you can also serve it over your favorite kind of rice, risotto or even garden vegetables.

Super-Fast Shrimp Scampi with Teardrop Tomatoes

Makes about six servings


1½ pounds angel hair pasta (or any other pasta)

3 teaspoons salt (I prefer kosher)

3 tablespoons olive oil, any variety

1 stick butter, unsalted, cut into medium size cubes

2½ pounds extra-large shrimp, peeled and deveined with the tail (only) on

½ cup fresh parsley, chopped

4 tablespoons chopped garlic (about 8-10 cloves)

¾ teaspoon paprika powder

20 teardrop tomatoes, cut in half lengthwise (approx. 40 halves)

1 lemon, juiced (seedless)

2 cups white wine

Salt and pepper (to taste)


In a large pot, bring approximately 5 quarts of water to a boil with the salt added. Add pasta and cook al dente (tender but firm to the bite). Drain and rinse the pasta, then toss with olive oil to prevent sticking. Set aside.

In a large 11- or 12-inch sauté pan, add butter, parsley, garlic and paprika and cook over medium heat for two minutes. Add wine and simmer until the garlic is cooked and liquid is reduced by half. Add raw shrimp and cook until the shrimp turns pink (about 3 minutes).

Add the tomatoes and lemon juice, then serve over the cooked angel hair pasta or the starch of your choice.

Season with salt and pepper to your own taste. And, as always, enjoy!

Perry Mascitti is the executive chef at Tulalip Resort Casino. Mascitti manages nearly 260 kitchen staff, including chefs, sous chefs and cooks. He has been at Tulalip since 2007 and has more than 30 years of culinary experience.

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