Talaya’s WAVE Cafe Dish of the Day sponsored by Spaghettini: Jumbo Shrimp Scampi

View Comments

All this week, we’re featuring recipes from Spaghettini Grill & Lounge in Seal Beach, many of which you may recognize from the menu at our Sunday Brunch! Each recipe is complete with a how to instructional video featuring the owners of Spaghettini, Cary & Laurie! Plus, the perfect wine pairing is recommended for each dish.

[photogallerylink id=42620 align=left]

Today’s dish is jumbo shrimp scampi.

Every weekday morning at 8:00, Pat & Kim announce my WAVE Cafe Dish of the Day. Then during the WAVE Cafe starting at noon, listen for me to give the cue to call 1-800-520-WAVE (9283).

If you’re the 9th caller and know today’s WAVE Cafe Dish of the Day, you win this week’s prize, a pair of tickets to see Smooth Summer Jazz featuring Dave Koz and Friends at the Hollywood Bowl on August 14th.

Watch below how to prepare today’s recipe:

1/4 pound spaghetti
5 jumbo shrimp
5 jumbo asparagus
1 large garlic clove, minced
5 T. chopped parsley
2 T. garlic butter (recipe to follow)
2 T. lemon butter sauce (recipe to follow)
2 T. olive oil
1/4 cup white wine
1/4 cup fresh basil, julienne cut

  1. Cook spaghetti per package directions, drain and set aside.
  2. Peel and devein the shrimp, leaving the tail on, set aside.
  3. In a separate pot of boiling water, blanch the asparagus for 1 to 2 minutes, strain and immediately put into a bowl of ice water to stop the cooking process.
  4. Dry the asparagus and toss with olive oil, salt and pepper, and grill the asparagus.
  5. In a large sauté pan, add the garlic, parsley, salt and pepper, and cook for 1 minute.
  6. In a separate pan, heat the olive oil on medium high and add the shrimp, wine, and garlic butter for 5 minutes, or until cooked through but not over cooked.
  7. In a serving bowl, toss the spaghetti with the lemon butter and asparagus.
  8. Place the shrimp on top of the pasta and garnish with the basil.


Whisk together:

1/2 cup melted butter
3 T. white wine
1 tsp. crushed garlic & parsley
1 T. fresh lemon juice
Salt & pepper


In a medium sauce pan, add:

1 diced shallot
1/4 cup fresh lemon juice
1 T. white wine
Salt & pepper
Cook until reduced by 1/3
Add 1 cup unsalted butter until melted and set aside

See which wine Laurie paired this dish with on the next page.

View Comments
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 318 other followers