Shrimp Scampi ala Norelllaura Recipe -
Shrimp Scampi ala Norelllaura Recipe
  • READY IN 50 mins

Shrimp Scampi ala Norelllaura

Recipe by  

"I've been tinkering with scampi recipes for a while and was never quite satisfied until the other night when I created this one. Everyone raved and said I should post it. I hope you enjoy it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2009

This is a very good recipe, but the cooking time is a little off. The peppers don't need to cook for 20 minutes, and in that amount of time the garlic gets very dark. I agree with vegascook - too much flour. 1/4 cup would probably be enough to dust the shrimp. The next time, though, I may skip the dusting and just sprinkle some flour into the skillet to thicken the sauce.

Most Helpful Critical Review
Jul 17, 2011

My boyfriend and I were unimpressed as it was very bland in our opinion. I even added extra red bell pepper, garlic and butter to try to make it taste better plus some Italian Seasoning as one reviewer recommended. The recipe doesn't call for salt and pepper, however, I finally started adding some to try to make it tastier. My boyfriend said it could still stand more salt. Not sure why there is no salt and pepper in the recipe? It definitely has room for improvement. Pretty sure I won't try it again and will move on to another recipe.

Dec 10, 2009

I made this an my whole family loved it. Regarding comments from other reviewers, I cooked the garlic and peppers for 20 minutes, as I thought this would infuse the flavor into the oil more, which it did. I just had to adjust the temperature to ensure the oil did not boil and burn the peppers. Also regarding the flour. Next time I plan to sift the flour and use less, but I save the cooking liquid from the pasta and added about a cup back to the sauce to loosen it, I also added the pasta back to the sauce to finish cooking. Next time I will add more olive oil and garlic but less lemon. I may even experiment with finishing it with a tablespoon or two of cream. All in all this recipe is a winner because the base recipe works and there are infinite modifications you can make to suit your taste that work as well.

Feb 18, 2009

I made this for my wife because she loves shrimp scampi. This is now her preferred recipe. She has already asked me to make it again.

Aug 30, 2010

A very good and different scampi recipe! I did not use the flour on the shrimp, but did add a little cornstarch at the end to thicken, otherwise made it as directed and it was great!

Mar 31, 2009

This was really good. I did follow the advice of another and add 1 TBS of Honey. Very yummy

Feb 18, 2009

I liked this recipe but the sauce was a bit too acidic, so i added about a tablespoon of honey. excellent!

Jan 26, 2009

Very enjoyable. Looks like it takes longer than it really does. Nice light and flavorful sauce that can easily be adjusted to suit your likes. This recipe is a keeper and will be replacing my usual scampi dish.


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  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 265 mg
  • 11%

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

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