Creamy Shrimp Scampi

Creamy Shrimp Scampi

DonnaT 0

"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. "

Ingredients 50 m {{adjustedServings}} servings 657 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 54.9 g
  • 85%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 342 mg
  • 114%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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  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 53

  1. 65 Ratings


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.


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.


Add angel hair pasta to the ingredient list to aid shopping. Delicious sauce but number of shrimp seemed inadequate so I added scallops