Shrimp scampi from Something from Nothing (page 226) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: A Caesar for all occasions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on April 27, 2026

    We enjoyed this, but you definitely want to take the shrimp out early as bernalgirl suggested. Otherwise you are left with a thin sauce or overcooked shrimp. I like that she cooked the onion and garlic - some authors don't and I don't like raw garlic. I did cut back on the parsley based on what was in the house and liked it just fine.

  • bernalgirl on April 08, 2026

    Shrimp scampi, p. 226 My usual recipe from J. Kenji Lopez-Alt isn’t written as a pasta sauce, and I appreciate that this recipe is, since that’s the way we wanted it tonight. My mods: I cut the butter down by half, reserving a tablespoon to add at the end to finish the sauce. I halved the parsley, used half slivered and half grated garlic, substituted scallions for chives, and added the optional Aleppo pepper and fish sauce. Most importantly, I added the wine as soon as the shrimp started to curl and removed the shrimp the moment they were done, adding them back once the pasta and sauce emulsified. I don’t know how they’d be anything but rubbery as written. It felt plenty rich and the flavor of the shrimp sang through.

  • Plumberful on April 02, 2026

    This is so delicious! The sauce is crave worthy. Definitely serve this with some crusty sourdough bread to sop it up. I made this, as written, except I was out of lemons, so instead of lemon juice I added about 2 Tablespoons of finely chopped homemade preserved lemon. I would definitely do that again.

  • hewlettn on February 18, 2026

    A miss for us. And we love Alison Roman recipes as they’re packed full of flavour. Very plain. If not for the butter and lemon, it wouldn’t taste like much. Sadly, the fish sauce didn’t save it. Neither here nor there very meh.

  • IvyManning on December 04, 2025

    Turned out very greasy and heavy. Would make with way less than 1/2 cup butter next time.

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