entree · pasta · seafood

Shrimp Scampi Ramen

I’ve had this blog for about 10 years now.

When I first started the blog, it was named “The Recipe Box Challenge”. The whole idea behind the name was that I’d draw random, handwritten recipe cards from my half dozen recipe boxes and then cook said recipes.

Great idea for a blog, terrible name. The blog title and url was too lengthy and clunky. Two years after I started “The Recipe Box Challenge” and decided to change the name. A friend from work thought of Leen Cuisine and it stuck.

My name is Colleen and my husband (along with a few other people) call me Leen. Leen Cuisine was a fun play on words and parody for “Lean Cuisine”.

Eight years have gone by and my blog has not once been confused with the frozen TV dinners.

That is until a few weeks ago.

A woman named Linda commented on the “About” section on my blog and said her shrimp scampi didn’t come with enough sauce.

Confused, I searched high and low for a shrimp scampi recipe on my blog. I couldn’t find one and was scratching my head for a solid 5 minutes before I realized she had confused Leen Cuisine for Lean Cuisine. I couldn’t believe it! All these years and no one had ever mistaken my little blog for the powerhouse of TV dinners.

Linda gave me an idea, though. I needed to make some shrimp scampi. I’ve had this blog for ten years and I’ve never made shrimp scampi. It’s a travesty, honestly.

This is a classic shrimp scampi (minus the white wine) recipe but it’s served tossed with cooked ramen. The ramen ended up being a delightful vessel for the buttery, garlicky shrimp. I now believe firmly all shrimp scampi should be served with ramen.


Shrimp Scampi Ramen

  • Servings: 3
  • Difficulty: Easy
  • Print

Classic shrimp scampi with a twist. Buttery, garlicky shrimp tossed with ramen for the perfect pasta dinner.


  • 1 lb. shrimp, peeled and deveined
  • 2 TBS. butter
  • 2 TBS. olive oil
  • 5 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp. red pepper flakes
  • 1/2 tsp. black pepper
  • 1/2 cup chicken broth
  • Juice of 1 lemon
  • Parmesan cheese, for topping
  • 2 packages ramen, seasoning packet discarded
  • Directions

    1. In a large skillet, melt butter with oil over medium-high heat.
    2. Add garlic and saute for 1-2 minutes. Stir in red bell pepper, red pepper flakes and black pepper. Saute for 4-5 minutes.
    3. Stir in chicken broth and let mixture come to a simmer. Let broth reduce by half and then stir in shrimp. Cook shrimp until just pink, about 4-5 minutes.
    4. Cook ramen according to package instructions, salting water that it boils in. Drain and then toss ramen in with shrimp mixture. Stir in lemon juice and serve topped with Parmesan cheese.

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