Easy Lemon Shrimp Scampi and Dandelion Greens
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Easy Lemony Shrimp Scampi with Dandelion Greens is made under twenty-five minutes, chock full of nutrients and kids love it. What more could you ask for?
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 149 kcal
Author: Robyn Gleason
  • 8 oz (227g) Chickapea Pasta shells
  • 3/4 lb (320g) Marina del Rey Shrimp
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, peeled and sliced
  • 2 tablespoons freshly squeezed lemon juice
  • pinch of red pepper flakes
  • 1/2 small bunch dandelion greens (or spinach, arugula)
  • salt and pepper
  1. Cook pasta according to package directions, rinse immediately and set aside
  2. Defrost shrimp by running under cold water for 5 minutes.  Pat dry.

  3. Melt olive oil in large pan on high heat. Saute shrimp for 1 min, 30 seconds on each side. Remove and set aside.
  4. Add butter to pan and turn down heat to medium. Add garlic and red pepper flakes and cook for 3 minutes. Add lemon juice and cook for 1 minute. Remove pan from heat and add dandelion greens, tossing lightly in butter. Add shrimp and pasta and toss to combine. Serve while hot.

Recipe Notes

I go heavy on the garlic but you may want to reduce it to 2 or 3 cloves.

The next time I make this, I'm going to marinate the shrimp in some Thai chile sauce, garlic, lemon and salt and pepper before I saute it.