Absolutely The Best Shrimp Scampi Recipe - Allrecipes.com
Absolutely The Best Shrimp Scampi Recipe
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Absolutely the Best Shrimp Scampi
This classic shrimp dish features a garlicky, addictive sauce. See more
  • READY IN 40 mins

Absolutely The Best Shrimp Scampi

Recipe by  

"The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
  2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
  3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
  4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
  5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2005

This was absolutely the best shrimp scampi ever! it was simple, yet fantastic! If you follow the recipe its great. I threw some feta cheese on top of the shrimp before broiling it. You shouldn't rate the recipe based on your experience with it after changing the recipe. Its unfair for those who haven't tried it yet to consider it with a bad rating based on your recipe instead of the original one.

 
Most Helpful Critical Review
Apr 09, 2003

This wasn't bad but I have had better. I added more garlic. I also thought it needed some lemon and maybe a little butter. I will not make again.

 
Jan 25, 2004

Great recipe for scampi. Tossed the brandy/wine mixture with some angel hair pasta, parmesan, red pepper flakes and poured the olive oil/shrimp over the top. It turned out great! The key with the shrimp is to fully butterfly them, dry them out using a paper towel, flour them and refrigerate before sauteing. Good luck and happy eating

 
Sep 24, 2005

I have ordered shrimp scampi in restaurants plus I have also made it myself several times, but this recipe, by far, beats them all!!! It really does melt in your mouth. Subtle crispness on the outside and sooooo tender inside....yummmmmmmmm! :)

 
Aug 23, 2003

This was delicious! Instead of the brandy, I added a little half & half, white wine & flour. Topped w/ fresh parmesean cheese.

 
Nov 13, 2007

I wasn't overly impressed with this recipe. It wasn't bad, but I felt like it was missing something. I will try it again, and maybe tinker with it a bit. Update (9/10) - I made this again, adding green onions and some lemon juice (1/4 lemon), and loved it. I also let the shrimp sit in the flour mixture about seven minutes before sauteeing, and added one small diced roma tomato to the garlic mixture - to imitate the scampi made at a restaurant famous for it's cheesecake. Thanks for the recipe!

 
Feb 23, 2006

Good but not the absolute best. I made no changes to the recipe followed it percisely. It has great texture and flavor. I suppose I was hoping for something more garlicky and buttery (shrimp scampi served at Red Lobster). I'll keep searching though. I won't add this to my regular rotation but I will keep it handy.

 
Feb 27, 2003

Very delicous. We added 1 T lemon juice at the end. We used butter instead of olive oil. No brandy in the house, but still very yummy. How to chop fresh parsley??? Trim stems and cut parsley using kitchen scissors in a small, tall sided bowl. Makes the chopping process so much easier. Will make again and again!

 

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Nutrition

  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 269 mg
  • 90%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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