Calabrian Pepper Shrimp Scampi
How can something this healthy taste this good? Chef know-how, that’s how. Chef Marc marinates plump, succulent shrimp with fiery Calabrian chili, sautés them in flavor-packed sauce built from butter, white wine, garlic, lemon, fresh herbs, and more chili, then ladles a hearty portion atop a bed of creamy puréed potatoes. (There’s extra sauce on the side for drizzling.) A refreshing side of lemony broccoli completes this super-satisfying, perfectly balanced meal.
Nutritional facts
Protein
25g
Carbs
37g
Calories
410kcal
Fat
16g
Ingredients
Chives, Butter, Broccoli , Shrimp, Black Pepper, Calabrian Chili Paste, Garlic, Lemon Zest, Heavy Cream, White Pepper, Kosher Salt, Canned Cannelini Beans, Yukon Potatoes, White Wine, Italian Parsley
Contains milk, shrimp.
Reviews
4.1
Based on 556 reviews
Cheryl · 08/23/26
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About Marc Forgione
Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.
Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, *Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant*, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.
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