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My review
Creamy Shrimp Scampi
DonnaT
"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 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
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 g fat; 10.4 g carbohydrates; 25.5 g protein; 342 mg cholesterol; 499 mg sodium. Full nutrition
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Reviews
Read all reviews 7085 Ratings
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Most helpful positive review
5/11/2009
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 ...
Most helpful critical review
4/5/2009
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.
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5/11/2009
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 ...
3/15/2009
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'...
3/3/2009
Add angel hair pasta to the ingredient list to aid shopping. Delicious sauce but number of shrimp seemed inadequate so I added scallops
6/27/2009
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 lo...
4/5/2009
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.
11/1/2010
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...
4/12/2011
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 fl...
3/29/2009
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...