Creamy Basque Shrimp Scampi

"Delicious! It is served here in a local Basque restaurant, and pairs well with rice or pasta. This can easily be made with less butter or no cream, if you'd like."
 
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Creamy Basque Shrimp Scampi created by Lavender Lynn
Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Season the shrimp with salt and pepper, then dust with flour.
  • Heat the oil in a large heavy skillet. Add shrimp and cook over medium heat about 2 minutes per side.
  • Remove shrimp from pan and drain the oil from pan.
  • In the same skillet, warm the wine over low heat. Add shrimp and cook for 1 minute.
  • Add butter, lemon juice, and heavy cream. Cook 1 or two minutes more.
  • Sprinkle with parsley.

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  1. twissis
    Using Icelandic baby shrimp, I made a half recipe of this delicious scampi for the PRMR game & served it as an appy in gratin dishes over toast points for Christmas Eve dinner w/DH & my MIL. Other than using butter vs vegetable oil, I made just 1 other chg & added garlic that I see as a must (for me at least) in a scampi recipe. It was richly flavoured, generously sauced, well-received & an elegant start to our main holiday meal. Thx for sharing your recipe w/us. :-)
     
  2. JackieOhNo!
    Very tasty, as well as quick and easy to make. I normally like to add garlic to everything, but it was not missed here. The shrimp have a very rich, flavorful quality. The only thing different I did was to add a pinch of cayenne. Then I served it over 8 oz. of angel hair pasta (any more would absorb all the sauce). I will definitely make this again, and try it with orzo. Thanks for a lovely recipe. Made for PRMR.
     
  3. Lavender Lynn
    Creamy Basque Shrimp Scampi Created by Lavender Lynn
  4. Lavender Lynn
    This is a great recipe. It is absolutely delicious. It is also very quick. I followed the ingredients per recipe except I only used 1 T lemon juice because of personal preference. Made for PRMR.
     
  5. 2Bleu
    This was simple to make but grand on flavor. I didn't use the heavy cream, and did everything else to specs. Wonderful flavor! Flouring the shrimp first helped the flavors stay on the shrimp. Great job R.R. Keep em comin! -Bird-
     

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