Shrimp Scampi ala Norelllaura

Shrimp Scampi ala Norelllaura

46
NORELLLAURA 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 494 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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

46
  1. 51 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 - to...

Most helpful critical review

This was ultimately very good (five stars), but not without a good deal of tinkering, not least of which reducing the cooking time drastically- this should come together in less time than it tak...

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 - to...

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, wh...

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.

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!

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

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

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...

Very good! I used some of the garlic oil to saute peppers and zucchini, steamed some snap peas, and added it all to the sauce in the end, topped with chopped turkey bacon. YUM!

This recipe was great! My family all liked it, and had seconds. The sauce turns out thick and almost creamy, not too spicy at all. I had to use dried minced garlic instead of fresh, and all I...