Shrimp Scampi Meatballs

My wild streak is continuing, only today it’s in the food category.

When I saw the Shrimp Scampi Meatball soup in the latest issue of Everyday Food I knew that it was time to give my own Shrimp Scampi recipe a make-over.

And don’t be fooled, this takes only a few more minutes to make than the original dish but the results are so worth the time!


Shrimp Scampi Meatballs

For the meatballs-

2 c. of peeled and deveined shrimp

1/2 c. white chicken meat (I used canned)

1/2 c. breadcrumbs

1/2 tsp. red pepper flakes

2 tsp. dried parsley flakes

1/2 tsp. salt

2 garlic cloves

2 inch wedge of lemon

1/4 c. milk

1/2 an onion, chopped

1 tbsp. olive oil

1 c. white wine


For the pasta-

1/2 box of spaghetti

2 tbsp. olive oil

1 tbsp. butter

1 tsp. parsley flakes

1/4 tsp. red pepper flakes

Juice of half a lemon

A large pinch of salt

Grated Parmesan for topping


To start, heat the tablespoon of olive oil in a large skillet and saute the onions until very tender.  While the onions are sautéing, make the meatballs by placing the shrimp, chicken, garlic and the lemon in a food processor and grind until smooth. Add in all remaining meatball ingredients (except for the wine) and process a few more seconds until well mixed. Form the mixture in to meatballs and place in the skillet. Pour the wine over the meatballs, cover the pan with a lid and simmer until the liquid has been reduced to about half.

Meanwhile, cook the pasta til al dente. Drain the noodles and return to the pan. Toss with the remaining ingredients (except for the cheese), then gently (the meatballs aren’t as firm as regular meatballs) add in the meatball/wine/onion mixture. Serve topped with grated parmesan.

Adapted from Everyday Food