You have to love it when you decide that you’re going to tackle learning how to make a dish you adore, and it comes out right the first time around! That shit feels good ❤

My birthday was just a few days ago. And I wanted to have the best shrimp scampi dinner EVER to celebrate!

There are not many restaurants where I live now. And having come from an area which is known for it’s Italian cuisine, I can be a bit of an Italian food snob. I grew up with some of the best. I’m pretty much guaranteed disappointment if I eat Italian out anywhere else but home!

My son is an Italian cook, which would leave one with the impression that I could get an amazing Italian dinner whenever the mood strikes me. Particularly on my birthday. And I can. Well … maybe not ANYTIME. Still, if I ask I’ll get it sooner rather than later 😉

But it wasn’t just the meal I wanted this time. I wanted to give myself the gift of experiencing the sense of accomplishment that comes when I master a great dish. The feeling I get when I know I’ve created something that could stand its own with the best. That just might be one of the things that makes me tick ❤ 

So, into the kitchen I went! And when I came out, I came armed with a new scampi recipe. And a damn tasty one at that! I would invite any Scranton, PA Italian to break bread with me over this meal!

You’ve got to try it for yourself. 

Here’s the recipe …


3 tbls butter

3 tbls olive oil

4 garlic cloves, crushed

1 c white cooking wine

1/4 tsp crushed red pepper flakes

1/4 tsp black pepper

1 lb shrimp

1/4 c fresh basil, coarsely chopped

juice of half a lemon

fettucine noodles, cooked

Peel and devein shrimp, setting shells aside.

Melt butter and olive oil in a large skillet.

Add the garlic, cooking wine, pepper flakes, and pepper, along with the shrimp shells and simmer lightly for 4-5 minutes.

Strain out the shells and return the sauce to the pot.

Add the shrimp and continue cooking until they turn pink. Be careful not to overcook them. They are done as soon as they are a nice shade of pink.

Stir in the basil and lemon juice.

Pour over warm fettucine noodles. Substitute rice noodle fettucine if you prefer.


What are you treating yourself to on your next birthday? Have I convinced you to give scampi a try? Or no? Let me know in the comments 😉

And … connect with me on facebook, instagram, and pinterest to stay abreast of any other happenings here at Bohemian Apothecarist.

As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤


  1. Oh, Diane!! I am OVERJOYED for you and this going-to-be-successful endeavour! Loving the Shrimp Scampi recipe and I WILL be givin’ that a GO. Excitement abounds! You know I love your Spirit. The world needs more people like YOU.


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