Shrimp Scampi ala Norelllaura

Shrimp Scampi ala Norelllaura


"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."

Ingredients 50 m {{adjustedServings}} servings 494 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

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  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.
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Reviews 45

  1. 50 Ratings

Pam Ziegler Lutz

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.

JC Loves to Cook

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.


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.