Prep Time 15 min
Cook Time 10 Min
Servings 4
Difficulty Easy


  • 1/4 cup unseasoned panko bread crumbs
  • 2 tablespoons Butter
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup dry white wine
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pound uncooked large shrimp, peeled and deveined
  • 2 tablespoons Santa Cruz Organic® 100% Lemon Juice
  • 2 tablespoons finely chopped parsley


  • Step 1

    HEAT large skillet over medium-high heat. Add bread crumbs. Cook until lightly toasted, stirring constantly. Remove from skillet.

  • Step 2

    HEAT butter and oil in same skillet over medium heat. Add wine, garlic, salt, pepper and red pepper flakes. Simmer 1 to 2 minutes or until sauce begins to thicken.

  • Step 3

    ADD shrimp; cook 1 to 2 minutes per side or just until pink and opaque. Stir in lemon juice.

  • Step 4

    TRANSFER scampi mixture to serving dish. Sprinkle with reserved bread crumbs and parsley.

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