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Shrimp Orecchiette with White Wine & Lemon Butter

  • Author: Superman Cooks
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3-4 portions 1x
  • Category: entrée
  • Cuisine: American Seafood


A light and simple dish that pairs perfectly with white wine.


  • 8 oz pasta (we used orecchiette)
  • 6 oz shrimp, raw (peeled and de-veined)
  • 4 oz sugar snap peas
  • 4 oz fresh green peas
  • 1/2 C garlic scapes, diced (or use green onion)
  • 1/4 C olive oil
  • 1 garlic clove
  • 3 Tbsp butter
  • Juice of 1 lemon
  • 1 C Mer Soleil Silver Unoaked Chardonnay
  • Parmesan cheese to taste
  • Salt
  • Pepper
  • 4 basil Leaves


  1. Cook Pasta "al dente" (approximately 8 minutes) and drain.
  2. In a sauté pan, add 1 Tbsp olive oil. Place shrimp in pan and cook for 2 minutes over medium heat.
  3. Turn shrimp over and cook for an additional minute.
  4. Remove from pan and set aside for later.
  5. Add sugar peas and garlic scapes to sauté pan and cook for 4 minutes, tossing frequently.
  6. Add remaining Oil and cooked pasta and 1 garlic clove (left whole)
  7. Saute for 2 minutes.
  8. Add white wine, fresh green peas, cooked pasta and shrimp to sauté pan and cook until most of the wine is evaporated (about 3 minutes)
  9. Remove from heat, then add butter and juice of lemon.
  10. Stir until butter is melted.
  11. Salt and pepper to taste
  12. Transfer to serving plate and grate Parmesan cheese to taste over top.
  13. Garnish with julienned basil leaves.