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Chimichurri Shrimp Scampi with Pasta

This is our most popular recipe ever. The minced herbs in our Chimichurri takes all the work out of making a killer shrimp scampi that you can serve with or without the pasta.

Chef Tip: Shrimp cook super quickly, so the timing here is the only trick. Ask your fish monger for peeled shrimp... frozen work just fine too!




In a large pot, cook the spaghetti according to package instructions


When the pasta has about 5 minutes left to cook, cook the shrimp. In a large sauté pan over medium heat, melt about 1 tbsp of butter to coat the pan and add shrimp plus a pinch of salt


Let the shrimp cook for 2 minutes, then add about ¼ pouch of Chimichurri, and ¼ cup of white wine. Simmer shrimp until the pasta is done cooking. Drain and add pasta to shrimp and sauce


Add another tbsp of butter, and a squeeze of fresh lemon juice and toss until pasta is coated with sauce

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco sauce.

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