Shrimp Scampi - Giangi's Kitchen

Recipes: Fish

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Shrimp Scampi

Published on December 1, 2016 | Fish


Shrimps…. oh divine shrimps… how much I love thee…. I love shrimps, actually, I love all fish, so any occasion  to have it for dinner, I am always for it.

Recipes for Shrimp Scampi  have been around for ever.  I have found so many variations of this simple dish, but they all have one thing in common: lots of butter and wine, my favorite ingredients.  What can I say? I am French after all  ♥
We served it over a bed of Angel hair pasta, but you can also enjoy it with crusty French or Italian bread to absorb the sauce. Appetizer or dinner…. it’s up to you.
I always like to use the largest shrimps available, personal choice. Have all your ingredients ready as it takes less than 10 minutes to prepare.

servings: 4 prep time: 5 minutes cook time: 10 minutes


Amount Item Add to Grocery List
2 pound large, peeled, tails off and deveined shrimps
1 cup unbleached all purpose flour
1 cup seasoned olive oil
1 1/2 cup dry white wine
1 tablespoon Worcestershire sauce
2 tablspoons minced garlic
8 tablespoons unsalted butter
salt and pepper
1/4 cup sodium free chicken stock
2 tablespoons chopped fresh flat-leaf parsley

Preparation Instructions

  1. Dredge the shrimps in flour coating all sides.

  2. Heat oil in a large sauté pan over high heat. When the oil is very hot but not smoking, add the shrimps and sauté for 2 to 3 minutes or until the shrimps have just begun to brown. Do not overcrowd the pan, sauté in batches if necessary. Remove the shrimps from the pan and drain off all oil excess.

  3. Stir in wine, Worcestershire sauce and garlic. When all well combined, whisk in 4 tablespoons butter, salt and pepper and bring to a boil. Return the shrimps to pan. Stir in lemon juice and chicken stock and return to a boil.

  4. Using a slotted spoon, remove the shrimps from pan to a warm serving platter. Rapidly boil sauce for 2 minutes, whisking the parsley and remaining butter. Pour over shrimps and serve with Anger hair pasta or crusty bread to absorb the sauce.

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