Recipe by 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. "
Watch video tips and tricks
salt and pepper to taste
large shrimp in shell (21 to 25 per lb), peeled and deveined
finely chopped shallot
1 large clove
chicken broth, divided
chopped fresh parsley
grated Romano cheese
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.
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.
Add angel hair pasta to the ingredient list to aid shopping. Delicious sauce but number of shrimp seemed inadequate so I added scallops
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.
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.
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.
Yummy! Not lowfat but 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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Shrimp Scampi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 657
** Calories from Fat: 495
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Dijon mustard adds zesty zip to buttery shrimp scampi.
This classic shrimp dish features a garlicky, addictive sauce.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.