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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.

Time: 15 minutes


  • 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

creamy basque shrimp scampi image

Number Of Ingredients: 9


  1. shrimp
  2. flour
  3. salt and pepper
  4. vegetable oil
  5. white wine
  6. butter
  7. lemon, juice of
  8. heavy cream
  9. fresh parsley


This shrimp scampi is the closest that I've found to what some of the finest restaurants serve. My husband says it's the best he's ever had.

Recipe From

Provided by DonnaT

Time 50m

Yield 4


  • Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.
  • Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.
  • Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

Creamy Shrimp Scampi image

Number Of Ingredients: 13


  • ¼ cup flour
  • salt and pepper to taste
  • 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallot
  • 1 large clove garlic, pressed
  • ½ cup Chardonnay wine
  • 1 cup chicken broth, divided
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • ½ cup butter
  • 2 tablespoons chopped fresh parsley
  • ¼ cup grated Romano cheese


Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.

Recipe From

Provided by thedailygourmet

Time 20m

Yield 2


  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
  • While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
  • Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

Creamy Shrimp Scampi with Half-and-Half image

Number Of Ingredients: 9


  • ½ (16 ounce) package linguine pasta
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 tablespoons Pinot Grigio wine
  • 2 teaspoons lemon juice, or to taste
  • ½ cup half-and-half
  • ¼ cup finely shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley, or to taste


Laced with a refreshing splash of lemon, this special shrimp entree couldn't be much easier to assemble. Says Paula Wray of Frederick, Maryland, "I have a tendency to overcook shrimp, but using the cooked variety fixed that!"

Recipe From

Provided by Taste of Home

Time 25m

Yield 1 serving.


  • Cook linguine according to package directions. Meanwhile, in a small nonstick skillet, cook garlic in butter and oil until golden. Stir in the lemon juice, Italian seasoning and shrimp; heat through. Drain linguine; toss with shrimp mixture.

Easy Shrimp Scampi image

Number Of Ingredients: 7


  • 2 ounces uncooked linguine
  • 1 small garlic clove, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/8 teaspoon Italian seasoning
  • 6 cooked large shrimp, peeled and deveined


This shrimp scampi recipe looks elegant enough to serve to company, but it's easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. -Lori Packer, Omaha, Nebraska

Recipe From

Provided by Taste of Home

Time 20m

Yield 4 servings.


  • In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley. , Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Shrimp Scampi image

Number Of Ingredients: 11


  • 3 to 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • Hot cooked angel hair pasta


Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Recipe From

Provided by Melissa Clark

Time 15m

Yield 4 servings


  • In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  • Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Classic Shrimp Scampi image

Number Of Ingredients: 11


  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine or broth
  • 3/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon crushed red pepper flakes, or to taste
  • Freshly ground black pepper
  • 1 3/4 pounds large or extra-large shrimp, shelled
  • 1/3 cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta or crusty bread

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