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Grilled Shrimp Scampi Pasta



– 12 ounces Fettuccine pasta – 8 tablespoons Real California unsalted butter, cut into 6 or 8 pieces – 1/3 cup dry white wine – 6 cloves garlic, minced – 1/2 teaspoon salt – 1/2 teaspoon pepper – 1 recipe Garlic Butter Shrimp Skewers, shrimp and scallions removed from skewers – 2 ounces Real California Dry Jack cheese, shredded (about 1 cup), divided – 2 tablespoons chopped fresh parsley – 1 lemon, cut into wedges :Shrimp, Dry Jack, Grilling, Garlic
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Prep time: 20 minutes, plus time to prep Garlic Butter Shrimp Skewers

Cook time: 20 minutes, plus time to cook Garlic Butter Shrimp Skewers

Cook pasta according to package directions.

Meanwhile, in a small saucepan over medium heat heat, combine butter, wine, garlic, salt, and pepper. Cook, stirring occasionally, until butter is melted. Remove from the heat and set aside.

Reserve 1/2 cup pasta cooking water, then drain pasta and return it to the pot. Add butter mixture, Garlic Butter Shrimp Skewers (shrimp and scallions), and half of cheese, stirring until pasta is coated and shrimp is heated through. Stir in some reserved pasta cooking water if mixture seems too thick. Stir in parsley.

Top with remaining 1/2 cup cheese and serve with lemon wedges.

Serves 4

Recipe/Photo credit: Jill Hough for the California Milk Advisory Board