This shrimp scampi is the closest that I've found to what some of the finest restaurants serve. My husband says it's the best he's ever had.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.

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  • Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.

  • Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

656.7 calories; 25.5 g protein; 10.4 g carbohydrates; 341.8 mg cholesterol; 499 mg sodium. Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2009
I substituted half and half for heavy cream. Green onions for shallots. Pinot Grigio for Chardonnay. Grated Parmesan for Romano cheese. Added just about 8-10 tiny cubes of mozzarella and about 2 tbs of crumbled Feta cheese just before serving. Substitutes were for on hand availability/savings. It was absolutely fantastic. I approximated all measures and adjusted for taste, I ended up adding more half and half to reduce the excessive lemon juice I had over squeezed from a half of lemon. I hope I can duplicate it next time, All four of us really enjoyed it and I will do this again soon. My compliments to the contributor of this recipe. I also made a bruscietta brushed with EVOO, using some of the pan fried shrimp, mozzarella, sliced baked/dried tomato slices, red peppers and garlic to go along with it. Read More
(51)

Most helpful critical review

Rating: 2 stars
04/06/2009
Based on all of the positive reviews I was really looking forward to this. Unfortunately we didn't care for this at all. It looked bland it tasted bland...I won't be making this again. Read More
(10)
107 Ratings
  • 5 star values: 73
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/12/2009
I substituted half and half for heavy cream. Green onions for shallots. Pinot Grigio for Chardonnay. Grated Parmesan for Romano cheese. Added just about 8-10 tiny cubes of mozzarella and about 2 tbs of crumbled Feta cheese just before serving. Substitutes were for on hand availability/savings. It was absolutely fantastic. I approximated all measures and adjusted for taste, I ended up adding more half and half to reduce the excessive lemon juice I had over squeezed from a half of lemon. I hope I can duplicate it next time, All four of us really enjoyed it and I will do this again soon. My compliments to the contributor of this recipe. I also made a bruscietta brushed with EVOO, using some of the pan fried shrimp, mozzarella, sliced baked/dried tomato slices, red peppers and garlic to go along with it. Read More
(51)
Rating: 5 stars
05/12/2009
I substituted half and half for heavy cream. Green onions for shallots. Pinot Grigio for Chardonnay. Grated Parmesan for Romano cheese. Added just about 8-10 tiny cubes of mozzarella and about 2 tbs of crumbled Feta cheese just before serving. Substitutes were for on hand availability/savings. It was absolutely fantastic. I approximated all measures and adjusted for taste, I ended up adding more half and half to reduce the excessive lemon juice I had over squeezed from a half of lemon. I hope I can duplicate it next time, All four of us really enjoyed it and I will do this again soon. My compliments to the contributor of this recipe. I also made a bruscietta brushed with EVOO, using some of the pan fried shrimp, mozzarella, sliced baked/dried tomato slices, red peppers and garlic to go along with it. Read More
(51)
Rating: 5 stars
03/17/2009
I doubled this recipe and I'm so glad I did because we like a lot of sauce on our pasta. I also omitted the shallots used half/half instead of heavy cream and only used half the butter and it's still fabulous! I like the zip that the lemon adds. Read More
(31)
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Rating: 5 stars
03/04/2009
Add angel hair pasta to the ingredient list to aid shopping. Delicious sauce but number of shrimp seemed inadequate so I added scallops Read More
(26)
Rating: 4 stars
06/30/2009
I didn't flour the shrimp. For one thing, I'm trying to cut down on carbs,and for another, why bother? Otherwise, this came out really good. I used WAY more garlic than called for (we just love garlic around here) and I used fat-free half and half (thanks Linda) instead of cream. I stirred about a tablespoon of flour into the half and half and that was all I needed to thicken the sauce. The lemon seemed to disappear into the sauce, so I squeezed a bit more in at the end of cooking. I served this over whole grain linguine (which looked awful in the package, but came out okay). I took the leftovers to work for lunch. Very good recipe, DonnaT. Thank you. Read More
(16)
Rating: 2 stars
04/06/2009
Based on all of the positive reviews I was really looking forward to this. Unfortunately we didn't care for this at all. It looked bland it tasted bland...I won't be making this again. Read More
(10)
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Rating: 4 stars
11/05/2010
Very good. I used pino grigio instead of the chardonnay and added diced roma tomatoes to the sauce. Next time I will up the garlic and shallots for more flavor. Overall this was a very delicious dish. Read More
(9)
Rating: 4 stars
03/30/2009
It was very good. I didn't have any shallots so I omitted those and did cut the butter to only a quarter cup. I addded italian seasonings--maybe 1/2 tsp. We really enjoyed it and it was pretty simple to make! Read More
(8)
Rating: 5 stars
04/13/2011
THIS WAS AWESOME! I made it on the fly with all three of my boys running around and it turned out GREAT! I didn t have the exact amount of cream but it was still wonderful. The sauce was very flavourful and my kids ate it up and asked for seconds (ages 3 & 18 months) I was hesitant to add the butter (too much fat) but I did it in the end and glad I did. I will make this again and think I might use it as my go-to recipe for company. Thanks for a wonderful easy recipe. Read More
(8)
Rating: 5 stars
03/09/2009
Yummy! Not lowfat but very delicious!! Read More
(7)