Little, Big Flavor

With spring fast approaching, any self-respecting gourmand already has a veritable list of recipes they plan to eat under the freshly reenergized sun. Some lists only possess a single thought: perchance salads or asparagus, avocados or another seasonal product. 

The visceral sensation of warmth means as soon as the new season starts, we feel it. We see it as well, as spring brings forth fresh produce from the ground. Spring’s in the air, in the earth, but also in the sea. The majority of shrimp in America is sourced from the Southeastern corner of the country and spring is just the right time to take advantage of warming waters, according to the Louisiana Department of Wildlife & Fishers.

Shrimp is a fan favorite in many cultures around the world and for good reason. The soft, supple meat of a well-cooked shrimp carries a lightness that brightens up any meal. Coastal cultures around the world undoubtedly specialize in a myriad of ways to prepare sea cockroaches; however, the Italian approach has historically performed well in America by all accords.

Shrimp scampi ready to be eaten. Photo by Munya Chimanye.

Shrimp scampi is a classic interpretation of shrimp preparation that originates from Italy’s Northwestern region of Liguria. Among Genovese recipes it has withstood the taste of time by combining the most essential flavors of Italian cuisine with the resources of Genoa in the spring.

I made a shrimp scampi for you to follow along to, because the best food comes from home: that is, after all, where they make it with the most love. Check out the YouTube video below to follow along with the recipe at the end of the story.

Chimanye’s shrimp scampi recipe on YouTube. Video made by Munya Chimanye.
The ingredients for shrimp scampi. Photo by Munya Chimanye.


  • 8 medium-sized shrimp
  • 16 grams of salt
  • 8 grams pepper
  • 2 shallots
  • A couple handfuls of cherry tomatoes – it is mostly up to preference.
  • 2 cloves of garlic
  • 1 bundle of parsley – traditionally you would use basil.
  • 1 tablespoon white wine – I used champagne vinegar because I was not cooking with alcohol.
  • Half a cup of good stock
  • Olive oil
  • 1 lemon
  • Parmesan cheese
  • 110 grams spaghetti – traditional one would use linguine.


  1. Roughly slice your shallots and halve cherry tomatoes.
  2. Clean and chop your parsley.
  3. Devein the shrimp and season them with the salt and half the pepper.
  4. Caramelize your onion in a shallow pan, grating your garlic halfway through.
  5. Add in tomatoes once your onions are caramelized and soft.
  6. Once your tomatoes are blistering, deglaze with wine. Make sure your heat is high so the alcohol burns off, add in your stock.
  7. Add parsley, stir to combine, and turn off the heat.
  8. Put your pasta water on the stove and a small pan to fry your shrimp.
  9. Fry the shrimp for a minute or two on each side.
  10. Once done, zest and juice a quarter of the lemon and add them to the sauce.
  11. Mix and put the pan on a low heat. At the same time, use the rest of the salt for your pasta water and put your pasta in.
  12. Once your pasta is done cooking, add it to the sauce and let it coat the pasta. Add in pasta water to adjust the consistency.
  13. Plate your marvelous creation and add some parmesan for good measure.

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