Creamy Shrimp Scampi Recipe -
Creamy Shrimp Scampi Recipe
  • READY IN 50 mins

Creamy Shrimp Scampi

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

Most Helpful Critical Review
Apr 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.

Mar 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.

Mar 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

Jun 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.

Nov 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.

Apr 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.

Mar 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!


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  • Calories
  • 657 kcal
  • 33%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 342 mg
  • 114%
  • Fat
  • 54.9 g
  • 85%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 499 mg
  • 20%

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

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