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Welcome to my blog - I’m Briona and I document my travel, food and poetry adventures from around the world. Stay for a while!

Recipe: Shrimp Scampi with Linguine

Recipe: Shrimp Scampi with Linguine


When I lived in London, I had the tiniest kitchen nook in my flat. It's London so nothing unusual there. Anyway, after months of repeating the same four meals over and over, I decided that I needed to switch it up. I ate out lot, but couldn't think of quick (but delicious) meals to make.

Pasta has always been fun for me. I love the versatility that pasta allows. There's so many combos of meats, veggies and sauces that you can play around with. So I googled  'how to make shrimp scampi' and now I've been making it ever since. Its so easy and tasty!

For this recipe, I list all ingredients and provide cooking instructions sans measurements. I don't cook with any measurements (only when baking and perhaps for a tricky dish) but most times I just feel that it stifles my creativity. So follow this recipe with tastings as you go and make it with love :

Cook Time: About 20 mins +  Ingredient Prep (20 mins)


  • 1-2lb Shrimp (peeled, deveined )
  • Linguine 
  • Butter 
  • Extra Virgin Olive Oil
  • White Cooking Wine 
  • Garlic 
  • Onion 
  • 3 Lemons 
  • Salt + Pepper 
  • Red pepper flakes 
  • Parsley

Shrimp Scampi:

  1. Wash and peel shrimp. Season shrimp to taste with salt, pepper and red pepper flakes. 
  2. Add equal parts olive oil, white cooking wine and lemon juice to a wok. 
  3. Sautee garlic and onion until tender. 
  4. Cook Shrimp in butter mixture on low temperature for 8- 10 mins. 


  1. Cook and drain linguine according to box instructions. ( Trick: In order to tell if pasta is cooked, throw a noodle against a flat wall. If the noodle sticks, its done.)
  2. Toss in butter and season with pepper.


Finally, when both the scampi and linguine are done, toss in the wok until throughly mixed (low-no temperature). Add more red pepper flakes to taste and parsley for garnish. Bon Appeitit! 

Helpful Hint: Keep tasting as you go along and pepper + lemon, as needed




You. Me. Lunch. started as a saying between my best friend, Khaila, and I. It's been our way of saying 'see ya later' since we were seven years old. I guess you can say I'm an actual food baby. 

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