Dover Sole Scampi

A twist on a delicious Italian pasta classic! Based on this Food Network recipe.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 1 pound dry pasta
  • 1 pound Dover sole (or shrimp)
  • 10 1/2 tablespoons butter, divided (2 1/2 + 10 tablespoons)
  • 6 cloves garlic, minced
  • 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
  • 1 1/2 cups dry white wine
  • 1/2 cup torn or chopped fresh basil
  • Optional: 2 tablespoons chopped fresh parsley
  • Salt and pepper


  1. Boil a large pot of salted water for pasta. Cook to al dente; drain and set aside.
  2. In the meantime, melt a couple tablespoons of the butter in a large saute pan over medium heat. When it’s hot, add fish, cooking 2 minutes per side. Add garlic and cook for another minute, or until fish flakes easily with a fork. Remove to a plate.
  3. Add the lemon juice and wine to the pan and bring to a boil, scraping up any brown bits. Cook until the sauce is reduced by about half. Turn the heat off and add the remaining butter plus basil. Season with salt and pepper as needed (you probably will need at least some). Admire the way the butter melts into the sauce for that perfect buttery touch.
  4. Toss sauce with the pasta. For best effect, serve whole piece of fish on top of the pasta, garnished with a lemon wedge and parsley.