Another Shrimp Scampi

"I changed a recipe I got from a cookbook by Giuliano Hazan. This makes a yummy sauce that is great with crusty bread. When I want to add pasta, I usually double the recipe except for the amount of shrimp."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010 photo by Oliver1010
photo by david mic photo by david mic
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:




  • Put olive oil and garlic in a large skillet over medium heat and cook slowly to infuse the oil with the garlic, but do not burn garlic.
  • Add red pepper flakes.
  • Raise the heat to medium high.
  • Add shrimp and season with a little salt.
  • Cook until shrimp is almost done.
  • Add wine, cook until alcohol is burned off, about 1 minute.
  • Add the lemon juice and butter to finish.
  • Garnish with parsley.

Questions & Replies

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  1. bratty
    Simply wonderful! This was so simple, very few ingredients, and from stove top to table in less than 5 minutes. And the result was so great...a wonderful mix of flavors. You must have a crusty bread on hand, to soak up that wonderful sauce! I will definately be making this again!
  2. nnreq
    I am giving you a standing ovation for this recipe. I've never cooked shrimp before and had the craving for shrimp scampi so I decided to be brave and try this. It was super easy to make and tastes like heaven. My husband has requested that I make this frequently for him. Now I don't have to go out for shrimp scampi anymore. Thanks Taylor!!!!
  3. Poker
    I was all ways afraid to make this ~ I figured it was to hard to make & that it wouldn`t taste right! But I came across your recipe & it was so easy ~ took no time ~ & the taste was all that !! Its a must in my book ! Its even better than what I have had out dining:)~POKER~
  4. Laurita
    Just made it and barely breathed while eating it, sort of just inhaled it! An excellent sauce, I used a lite virgin olive oil and about 1/2 the butter to preserve my girlish figure! It did not take away anything from the flavor. Thanks, shrimp scampi in restaurants is oftentimes greasy, but the combination of the wine, butter, and garlic olive oil really made a great sauce. I can see it over angel hair pasta with a crusty french loaf - Thanks, another excellent indulgence!!
  5. jb41848
    Just had this for dinner. Dh wanted to give you 6 stars, if that were possible that is what you would have gotten. This was fantastic. I loved the flavor and it was not too overpowering like some scampi I have had. You certainly have winner here tt. Definitely making this again!!!!!


  1. Elise S.
    This was great!! We cut the oil and butter down in half and added capers instead of parsley and served over pasta =) thanks!!
  2. elabby
    Yum, thanks for this! I am on my second bowl of this dish as I type this review. I had to substitute margarine and chicken stock for butter and wine, respectively, but it came together wonderfully all the same. At the end of cooking, I added some fettuccine noodles, al dente, to help the flavors meld. Here's a helpful hint: before you dig in, allow the dish to sit for a few minutes. You won't believe how rich the flavor becomes!
  3. codeblusqrl
    this was really good! the only thing I did differently was adding a couple dashes of cayenne pepper instead of the pepper flakes and it came out great! Thank you
  4. Faery Dreamsical
    This was fantastic. I bought some spinach linguine at Meijer and poured it over. I didn't have any dry white wine so I used 1/3 Zesty Italian Dressing instead. My husband said it was the best ever and my son said it was awesome. My 2 daughters felt as if there wasn't enough. So, it's now a family favorite



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