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Absolutely The Best Shrimp Scampi

Absolutely The Best Shrimp Scampi

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Kat

Kat

The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 269 mg
  • 90%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
  2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
  3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
  4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
  5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
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Reviews

szwytnas
244

szwytnas

11/18/2005

This was absolutely the best shrimp scampi ever! it was simple, yet fantastic! If you follow the recipe its great. I threw some feta cheese on top of the shrimp before broiling it. You shouldn't rate the recipe based on your experience with it after changing the recipe. Its unfair for those who haven't tried it yet to consider it with a bad rating based on your recipe instead of the original one.

KRAMNODROG
183

KRAMNODROG

1/25/2004

Great recipe for scampi. Tossed the brandy/wine mixture with some angel hair pasta, parmesan, red pepper flakes and poured the olive oil/shrimp over the top. It turned out great! The key with the shrimp is to fully butterfly them, dry them out using a paper towel, flour them and refrigerate before sauteing. Good luck and happy eating

MOLSON7
161

MOLSON7

4/9/2003

This wasn't bad but I have had better. I added more garlic. I also thought it needed some lemon and maybe a little butter. I will not make again.

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