Shrimp Scampi Meatballs

Plate of Shrimp Scampi Meatballs with pasta
Hands On:
10 minutes
Total Time:
20 minutes


  • 1 lb Hy-Vee FishMarket peeled deveined raw shrimp, tails removed
  • 1 Hy-Vee large egg, beaten
  • ¼ cup Hy-Vee plain bread crumbs
  • ¼ cup white onions, finely chopped
  • 1 tsp lemon zest
  • ½ tsp Old Bay seasoning
  • ¼ tsp Hy-Vee black pepper
  • ½ (7.5-oz.) bottle scampi seafood sauce
  • 5 cups linguine, cooked; hot
  • fresh parsley, chopped; for garnish, if desired
  • lemon, sliced; for garnish
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Preheat oven to 375°. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.
Pat shrimp dry with paper towels. Place in food processor. Cover and pulse until coarsely chopped. Place shrimp in a large bowl. Gently combine beaten egg, bread crumbs, white onion, lemon zest, Old Bay, and black pepper.
Shape mixture into balls with 1¼-inch scoop or moistened hands. Place meatballs on prepared baking sheet about 1-inch apart. Bake for 4 to 8 minutes, turning once halfway through until internal temperature reaches 145°. Drain on paper towels.
For sauce: Heat sauce in large saucepan. Add meatballs and 5 cups hot cooked linguine; toss and heat until warm. Garnish with chopped parsley and lemon slices, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 195mg 65%
Sodium: 930mg 40%
Total Carbohydrate: 59g 21%
Dietary Fiber: 1g 4%
Sugars: 4g 8%
Protein: 27g 54%

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