Shrimp and Scallop Scampi
"This is quick and delicious. It can be served with rice or pasta."
photo by limeandspoontt
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 lb small shrimp or 1 lb medium shrimp, peeled
- 1 lb scallops, quartered
- 1 cup white wine
- 2 tablespoons fresh basil or 2 teaspoons dried basil
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 cup chicken stock
- 1 teaspoon sugar
- 1⁄3 cup butter
- 1 lemon, juice of
- salt
- ground pepper
- 1⁄4 cup parsley, chopped
- 1⁄4 cup grated parmesan cheese
directions
- Heat oil in a large skillet over medium heat.
- Add onions, and cook for 2 minutes.
- Add garlic.
- Cook for 1 minute more.
- Add shrimp and scallops, and cook for 2- 3 minutes.
- Add wine, basil, pepper flakes, chicken stock, and sugar.
- Simmer about 4 minutes, until shrimp are pink and scallops opaque.
- Add butter, lemon juice, salt and pepper.
- Serve over pasta or rice.
- Sprinkle with parsley and parmesan.
Questions & Replies
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white wine? Not a very clear description as there are a 1000 varieties and styles of "white wine". Can you narrow it down a wee bit as to the kind of white wine please?
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No sugar no wine no cheese, can it be made butter garlic olive oil maybe a little chicken broth? Need like yesterday my party starts at 6,30. MFD Fl
Reviews
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Great Dish! Thanks for the recipe and the reviews! Made the dish as a surprise and it delivered! To thicken the sauce, I seasoned about 3 tablespoons of flour with old bay and pepper and in a separate bowl, mixed the flour with scampi Sauce after step 7. ( I used 1/4 cup of the cooked sauce to create to create a rue). I added the rue with the butter, lemon juice and cooked for an additional 3 minutes. It came out great! This is a must keep recipe! Really enjoyed it! BTW, I also used more garlic and used Bay scallops and added parmesan cheese to the sauce. Great taste! Thanks again -
I have to say I followed this recipe to the tee. Turned out GREAT!!! Yes it's watery, however, white sauce is suppose to be watery. I also used bay scallops(small ones). I also added 2 tablespoons of Parmesan cheese to the sauce. The flavors are out of this world. I LOVED IT!!! -
DH and I had fantastically fresh scallops and shrimp. Since we'd eaten them plain the night prior, we wanted a pasta dish that would accent (rather than overpower) great seafood. This was perfect! To cut down of calories, I subbed the olive oil with butter and skipped adding it to the sauce later. *Make Sure* you have a light crusty bread to soak up the sauce. It's a very delicate sauce worth scooping from the bottom of your pasta bowl!
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This is excellent!! I used Bay scallops instead of sea so I didn't need to cut them. I also used to more cloves of garlic because we love garlic in this house. I did serve it over linguini. Delicious and easy to make. Thanks lucy k. -
Best scampi recipe ever. Rare reviews from the troops, a real saver. Any white wine is fine. I used Sauvignon Blanc but less than the recipe called for but a slight sweetness would be OK with the scallops. Thanks for the recipes, keep then coming
see 15 more reviews
Tweaks
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I didn't realize I didn't have enough white wine once I started to cook this, so I dug through the pantry to see if I had white wine vinegar, and I came across a bottle of "Sherry cooking wine" from who know when. It smelled fine, so I subbed 3/4 c. of it, and an additional 1/4 cup of chicken bouillon, for the 1 cup white wine and 1 tsp of sugar. I also have to say, I was leery of using a LARGE onion, but I had blind faith and figured for 5 stars it had to be right. I have also learned, with my keen taste buds and those of my sweetie, to double or triple whatever the amount of garlic that is in the recipe (for this one, I doubled it). I've not made this recipe before so I have nothing to compare it to taste-wise, but I will tell you that this was one absolutely amazing dinner! As in, something I would expect to get at a really good restaurant! THANK YOU! -
Not sure what I did wrong with this, but then again, I can't cook. I followed the recipe exactly, including timing the cooking parts, except for two things: I used crushed garlic from a jar, and I used mushrooms instead of shrimp because only the scallops were on sale! The scampi was really watery, more like a broth than a sauce I could put over noodles. And it tasted overwhelmingly like wine. I was hoping the mushrooms would absorb some of the garlic as I put them in longest, with the onions. But we didn't get much flavor from the butter or garlic. I read another review about thickening it with half and half, but wasn't sure exactly how to do it, and I don't think that would have helped the flavor. I think the reviewer who said that "it is a very delicate sauce" is the closest to how we felt about it. It was quite sweet (we used Charles Shaw Sauvignon Blanc, maybe that was the problem!) I might try this again with stronger chicken stock, much less wine, and more garlic and lemon.
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DH and I had fantastically fresh scallops and shrimp. Since we'd eaten them plain the night prior, we wanted a pasta dish that would accent (rather than overpower) great seafood. This was perfect! To cut down of calories, I subbed the olive oil with butter and skipped adding it to the sauce later. *Make Sure* you have a light crusty bread to soak up the sauce. It's a very delicate sauce worth scooping from the bottom of your pasta bowl!
RECIPE SUBMITTED BY
lucy k.
Canada
