Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Shrimp Scampi

  • Yield: 4 - 6 servings


  • 1 1/2 pounds small shrimp, peeled and deveined
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 1/2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon sliced green onion
  • 3 tablespoons unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1 pound bucatini pasta or other favorite pasta, cooked according to package instructions


  • In a medium mixing bowl, season the shrimp with 1/2 teaspoon of the salt and the pepper. Toss to coat.
  • Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, for 2 to 3 minutes, until pink.
  • Add the lemon juice, garlic, chicken broth, green onion, and the remaining 1/4 teaspoon of salt to the skillet. Bring to a boil and cook until slightly reduced, 2 to 3 minutes.
  • Remove the pan from the heat and stir in the butter and chopped parsley.
  • Toss with the cooked pasta and serve hot.