The closest thing I’ve discovered to some of the best restaurants’ dishes is this creamy shrimp scampi. It’s the greatest he’s ever tasted, according to my spouse.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- ¼ cup flour
- salt and pepper to taste
- 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons finely chopped shallot
- 1 large clove garlic, pressed
- 1 cup chicken broth, divided
- ½ cup Chardonnay wine
- 1 tablespoon lemon juice
- 1 cup heavy cream
- ½ cup butter
- ¼ cup grated Romano cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.
- Heat oil in a large skillet over medium heat; add shrimp and cook until pink, about 2 minutes per side. Remove shrimp from skillet; set aside. Discard all but 1 tablespoon of oil from the skillet. Add shallots and garlic; cook and stir until soft, about 2 minutes. Pour in 1/2 cup chicken broth, wine, and lemon juice. Simmer until reduced to about 3/4 cup, about 5 minutes.
- Stir in remaining 1/2 cup of chicken broth and cream; simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add butter and stir until melted.
- Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.
Nutrition Facts
| Calories | 657 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 342 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 31 g |
| Sodium | 499 mg |
| Sugars | 1 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was such a hit with my family! Even my super picky daughter loved it! I served it over pasta and she only wanted the shrimp. We felt that it had a perfect combination of flavors and creaminess. I used plant based heavy cream and subbed garlic salt for regular salt. We’ll definitely be working this yummy recipe into our rotation.
It was pretty darn good! Not hard to make.
I tried it exactly as written for the first time, but added shredded parmesan. Got rave reviews from my adult kids and the grandkids. Will try with some vidalia onion next time, just because. 😉
Made it for the first time my fiancee loved it
This recipe is definitely a keeper. If I was by myself I would have licked the dish clean…lol would not change a thing. Loved it. Wish I took a photo.
Loved it.
I made this with half the butter, added more seasonings (1tsp crushed red pepper, 1 tsp chili powder, and 1 tsp Italian seasoning). I also added (per previous comments) 1T of flour. I also did NOT flour the shrimp before I cooked them. Delicious!! Will definitely make again and double the shrimp.
I made this for my roommates birthday dinner. It was delicious and if you follow the instructions it will taste like restaurant quality. I substituted corn starch for flour.
I did not dredge the shrimp in flower. I just sautéed them in oil with salt and pepper. I doubled the sauce so we had enough for our pasta. I also added a half can of drained and rinsed petite diced tomatoes to the sauce just before it was done. Served with angel hair pasta and fresh steamed green beans. My boyfriend said this was one of my best dishes.
Yum! Add lemon zest as a final sprinkle on top to punch up the brightness of the sauce. Rave review from the family!
Meh, if I make it again I will tweak this recipe.
It was a hit. I substituted Old Bay seasoning for the salt and pepper (the shrimp were amazing on their own, I almost didn’t make the sauce.) And I decreased the amount of butter a bit. I had to quadruple the recipe, but if I make it again, I’ll probably quadruple the shrimp, and only do 2 or 3x the sauce, it was a lot. But delicious!
This is very good. I didn’t have heavy cream in the house, substituted evaporated non fat milk. Added a little more cheese to thicken. Delicious!!
Magnificent. I have tried many scampi recipes and I have finally found “the one”. I made as written and it was just fine. My family likes spicy so I added 1/2 can of tomatoes with green chiles and a couple dashes of crushed red pepper. My long search has ended. Thank you.
THIS WAS DELICIOUS!!!
This is absolutely the best shrimp scampi we’ve ever had. I had to cut back on the butter (high cholesterol) and used 1/2 and 1/2 (no cream) but it was delicious! I really like the idea of flouring the shrimp. I had never done that to shrimp. Thank you so much for the recipe, Donna T!
I can’t believe how amazing this recipe was. I don’t think anything needs changing. Just follow the instructions and you will love it! Thank you for sharing this recipe!
Excellent! I followed the recipe as written.My family Loved it. I served it with linguini. A new family favorite.
This is a good base recipe. However like another said it would have been very bland without adding to it. We always have to add extra seasoning to every recipe we find so it wasn’t a surprise when me and my husband tasted this and it tasted bland. Added 6 cloves of garlic. One is not enough. Added regular and smoked paprika. Didn’t have any onions or shallots on hand so added onion powder. Didn’t add the wine. Instead just used chicken stock in place of it. Added alot more lemon juice. Added half a cup of fresh parmesan. With these changes it came out great.
Thos was very tasty but not like any scampi Ive ever had because of the cream. Some changes I made were. 1. I roasted garlic handy and I tripled the amount. 2. I used veggie stock. I find its more flavorful than chicken stock. 3. I added Black garlic sprinkle to my flour dredge. 4. I added fresh chopped asparagus to the liquid (about 4-5 sprigs chopped) 5. I added more cheese probably only because it wasnt looking like scampi but more like alfredo. I think that is the only changes I made. I smell and taste as I go. It was delicious, but didn’t taste like scampi.
One of the worst recipes I’ve ever came across. Save your time.