Shrimp Scampi

A small black skillet full of tail-on shrimp. The bowl sits on a white plate, surrounded by fresh parsley and halved garlic butter baguettes.

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Recipe Information
Total Time: 30-40 minutes
Servings: 4-6

A delicious version of this much loved Italian-American dish.


  • 1 1/2 pounds peeled and deveined shrimp
  • 1 cup flour
  • 4 tablespoons olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 cup white wine
  • 1 1/2 lemons, zest and juice
  • 1 tablespoon Worcestershire sauce
  • 6 tablespoons unsalted butter
  • salt and pepper to taste
  • 1/4 cup fresh parsley, finely chopped


  1. In a large skillet, heat the olive oil over medium heat. Dredge the shrimp in flour and place in the preheated skillet. Cook shrimp 3 to 4 minutes on both sides or until shrimp is cooked through and lightly browned on the outside. Set shrimp aside on a paper towel.
  2. In the same skillet, add the garlic, white wine, lemon juice, lemon zest and Worcestershire sauce. Simmer for about 4 minutes, allowing the sauce to reduce a bit. Add the butter to the sauce and stir until melted. Combine the shrimp and the sauce in the skillet or a large bowl. Season the shrimp with salt and pepper and garnish with chopped parsley.

Serving Suggestion

Serve with rice pilaf or angel hair pasta.

Nutritional Information

Calories: 366, Fat: 18 g, Cholesterol: 203 mg, Sodium: 243 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Protein: 25 g