Shrimp Scampi with Romaine Salad

Food. Beautiful food. Really, I can’t think of many things I like better than food. Especially when the food is as lovely as this Shrimp Scampi with Romaine Salad from Sun Basket!
This post and recipe are sponsored by Sun Basket!

Shrimp Scampi with Romaine Salad


Sun Basket is a food delivery service that brings everything you need to make healthy delicious meals right to your door. Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people at $11.49 per meal and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious, healthy and designed by an accomplished chef! Most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used. But my favorite part about Sun Basket (besides the eating of course) is that they teach you to cook and to be more adventurous in your food choices!

Get Three Meals Free!

Yes my followers can get 3 Meals Free from Sun Basket! And who wouldn’t want three free meals when they are as delicious as this Shrimp Scampi? Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options.

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Shrimp Scampi with Romaine Salad

The Recipe: Shrimp Scampi with Romaine Salad

Tips and what you need: The Sun Basket chef uses Marash Pepper Flakes in this recipe. They are milder than regular red pepper flakes. Of course they are optional or you can use regular red pepper flakes to taste. You will need a large stock pot and as always, a good knife!

12 votes


Shrimp Scampi with Romaine Salad



Yield 2

Here two iconic favorites get the Sun Basket treatment: Shrimp scampi is brightened with silky, sautéed leeks and mild Marash pepper flakes, then tossed with linguine to infuse the pasta with its heady flavors. Meanwhile, Caesar salad gets streamlined to its most essential components: romaine lettuce for crunch and Parmesan for umami.


  • 5 ounces linguine
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 romaine heart, chopped
  • sea salt and freshly ground pepper, to taste
  • 1 ounce shredded Parmesan
  • 1 to 2 leeks
  • 1 1/2 teaspoons fresh garlic, minced
  • 2 sprigs fresh thyme, leaves striped from stems
  • 1 lemon
  • 1/4 cup flat-leaf parsley, chopped
  • 10 ounces wild Gulf shrimp
  • ½ teaspoon Marash chile flakes (marash chile flakes are milder than crushed red pepper flakes but you can use traditional red pepper flakes to taste)
  • 1/4 cup white wine


Cook the linguine:

  1. Bring a large pot of salted water to a boil, cook to package instructions
  2. Drain, reserving ¾ cup of the cooking water. While the water heats and you cook pasta, prep the salad and start the leeks.

Make the salad:

  1. In a bowl, combine the vinegar and 1½ tablespoons oil, whisk. Season to taste with salt and pepper to taste. Set aside
  2. Chop the romaine and toss with Parmesan. Dress right before serving.

Cook the leeks:

  1. Trim the root ends and any dark green leaves from the leeks; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse.
  2. Finely chop enough garlic to measure 1½ teaspoons.
  3. In a pan over medium-high heat, warm 2 tablespoons oil. Add the leeks and garlic and cook until the leeks have softened, 8 to 10 minutes. While they cook, prep the remaining ingredients.

Prep the remaining ingredients:

  1. Strip the thyme leaves from the stems.
  2. Zest and juice the lemon.
  3. Strip the parsley leaves from the stems; finely chop the leaves.
  4. Season the shrimp generously with salt and pepper.

Cook the shrimp scampi:

  1. To the pan with the leek mixture, over medium-high heat, pour in ¼ cup wine and cook until reduced slightly. Stir in the shrimp and reserved pasta cooking water. Add the cooked linguine, thyme, lemon zest, and lemon juice, and toss to combine.
  2. Cook until most of the liquid has been absorbed and the shrimp is cooked through, 2 to 3 minutes. Remove from the heat. Stir in the parsley and as much of the Marash chile flakes as you like. Season to taste with salt and pepper.
  3. Transfer the scampi to individual bowls. Toss romaine salad with dressing and serve on the side.

Courses Main Course and Salad

Cuisine Italian


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36 thoughts on “Shrimp Scampi with Romaine Salad

  1. What a beautiful dish! I have used Sun Basket before and loved it. You wouldn’t think a food blogger would need it but it’s a great way to try new recipes!

  2. I’ve never tried any of these food services before, probably because they don’t deliver in my area. That shrimp scampi looks positively mouthwatering.

  3. Ive been wanting to try a food delivery service but Ive always thought it would be too expensive. That price is less than what I spend on take out and the shrimp scampi looks terrific. I will definitely be giving this a try.

  4. I always wondered how Sun Basket works and what their meals actually look like. Thanks for sharing. The recipe looks amazing and I would devour it! I also had no idea that there are milder pepper flakes out there. That’s a very helpful tip.

  5. This looks so good! Definitely the perfect comfort food, love the flavors too! Thank you for sharing this I’ll definitely give this a go!

  6. Gorgeous photos! I could eat shrimp and pasta every day. I’m liking the sound of those more mild pepper flakes. I love crushed red pepper, but am getting to where crushed red pepper doesn’t much like me in return.

  7. This looks delicious! I’ve been craving shrimp scampi, actually. Haven’t had it in quite awhile. Sun Basket sounds awesome. They’re at the top of my list for meal box programs to try in the future.

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