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Seafood

Shrimp Scampi


Fresh shrimp served in a house-made white wine sauce and cooked down with oil, garlic and a blend of Italian seasonings. Served with a side of penne.

Cooking Instructions

Slow Cooker Instructions

Cook just the scampi sauce for 4-6 hours on low heat. (Make sure your slow cooker is between a quarter to three quarters filled, any less and the sauce may burn. Any more and the sauce may take significantly longer to cook.)

Add the shrimp to your slow cooker for the last 20 minutes of cook time OR boil them in bag for 30 minutes until fully cooked.

Boil a pot of water and add pasta. Cook for 7-10 minutes. Then, add the pasta to your slow cooker, stir and serve.

 

Boil in Bag Instructions

Boil a pot of water, then place the frozen sauce bag into the pot. Boil for 30 minutes.

Once that is done, boil the frozen bag of shrimp for the same amount of time. Make sure the bag is submerged in water and not touching the pot, any plastic touching the pot will burn.

Next, boil a pot of water and add pasta. Cook for 7-10 minutes. Then mix the scampi sauce, shrimp, and pasta together. That's it! Plate and enjoy.

CAUTION: Bags will be hot and release hot steam when opened.

 

Stovetop Instructions

Thaw sauce, then pour into a non-stick pan and heat to a slight boil. Once the sauce reaches a boil, turn down the heat. Then, add the frozen shrimp to the sauce and cook for 10-12 minutes or until thawed and hot.

Boil a pot of water and add pasta. Cook for 7-10 minutes. Then, mix the sauce, shrimp, and pasta. That's it! Plate and enjoy.

Nutrition & Allergen Info

 

  • This dish contains gluten, dairy, shellfish and soy.

Portion Size & Packaging Info

 

  • We highly recommend checking to see that your slow cooker is the correct size before ordering. Cooking meals in slow cookers that are too large can lead to burning and other issues. Click here to learn more.

Shipping Info

  • Every order is shipped frozen with dry ice and insulation to ensure a safe delivery.

 

 

Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.


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