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Creamy Shrimp Scampi

Rated as 4.58 out of 5 Stars
1

"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

50 m servings 657
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 657 calories; 54.9 10.4 25.5 342 499 Full nutrition

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Reviews

Read all reviews 73
  1. 89 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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'...

Add angel hair pasta to the ingredient list to aid shopping. Delicious sauce but number of shrimp seemed inadequate so I added scallops

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 lo...

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.

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...

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 fl...

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...

Yummy! Not lowfat but very delicious!!