I think I should be president of the shrimp lovers club. Like seriously, shrimp is my absolute favorite seafood. I love the taste and I love that unlike fish that’s not filet and crabs, it’s way less work to eat (y’all know I’m greedy so leave me alone lol). This recipe is a spin on traditional shrimp scampi, which is normally made with a white wine and salt. I called it pink moscato shrimp scampi because it contains pink Himalayan salt and pink moscato wine. This is one of those meals that looks super fancy, yet is ready in less than 15 minutes. This is a versatile dish because it can be a small appetizer , main dish or you can throw in cooked linguine and serve as a pasta. I hope you enjoy making this quick and delicious recipe as much as I enjoy sharing it. As always, please let me know how it worked out for you, enjoy!

Glam Kitchen Tips

  • Use real lemon
  • Leaving the tails on is optional but it looks better in my opinion
  • Use real unsalted butter, not margarine
  • Use raw shrimp, cooked shrimp won’t taste as fresh and may be tough

Serves 2-3


  • 1.5 pounds raw shrimp, peeled and deveined
  • 1/2 cup of pink moscato
  • 1/2 stick of unsalted butter
  • 2 cloves garlic, minced
  • 1 medium lemon
  • Pink Himalayan Salt
  • Ground Black pepper
  • Red pepper flakes
  • Parsley
  • Grated Parmesan cheese


  1. In a heated skillet, melt butter
  2. Add minced garlic and allow to cook for 2-3 minutes or until fragrant (don’t let your butter turn brown)
  3. Add wine, and slice your lemon in half and squeeze the juice into the skillet
  4. Allow mixture to cook on medium heat for 5-7 minutes, stirring occasionally
  5. Add shrimp and sprinkle pink salt, pepper, and red pepper flakes over the shrimp
  6. Cook for 5-7 minutes on high heat, stirring occasionally (do not overcook your shrimp or they will be tough)
  7. Sprinkle parsley and Parmesan over shrimp
  8. Garnish with sliced lemon and serve !