Succulent Shrimp Scampi

I say this a lot, but this is honestly one of our all-time favorite dishes:  Succulent Shrimp Scampi.  Our dear friends, Alice and Mike, from Long Island, NY, turned us on to this classic American-Italian dish over 20 years ago.  Alice is an amazing cook, and she shared her recipe.

shrimp scampi recipe

Of course, over the years, I’ve tweaked and twirled, and think I’ve landed on my own version that will rival any “Scampi-Style Shrimp” dish…anywhere!

shrimp scampi recipe

This dish may technically not be true Italian cuisine, or at least didn’t originate there…but it’s true American-Italian cuisine…and in our book…that’s pretty damn good.   And so are these Succulent Shrimp Scampi.  Enjoy!!  100% Loon Approved!

I firmly believe that the tools we use are almost as important as the ingredients and techniques we employ to make stellar dishes, like Succulent Shrimp Scampi.   I use my Cuisinart Chef’s Classic Stainless Steel for this dish every time, and I swear, it really does make a difference.

Check it out.

Here’s one of our other favorite Italian dishes where shrimp is the star ingredient: Shrimp Fra Daviolo

Shrimp recipe

And now…onto this amazing Succulent Shrimp Scampi recipe!

5.0 from 6 reviews
Succulent Shrimp Scampi
Prep time
Cook time
Total time
This succulent shrimp scampi is incredible. The sauce, alone, is worth writing home about. Serve over linguine, or with a bunch of fresh, crusty bread for soaking. Good Lord...this is so good.
Recipe type: Italian
Cuisine: Italian
Serves: 6
  • 2 lbs large shrimp, peeled and deveined - leave the tails on (if desired)
  • 1 cup flour
  • ½ teaspoon of salt & ½ teaspoon of fresh ground black pepper, plus more for seasoning sauce, to taste
  • 1 cup of extra-virgin olive oil
  • 1½ cups of quality dry white wine (don't use cooking wine!)
  • 1 tablespoon of Worcestershire sauce
  • 5 garlic cloves, peeled and minced
  • 5 tablespoons of fresh lemon juice (about 1 & ½ to 2 lemons)
  • ½ cup of chicken stock
  • 8 tablespoons (1 stick) of unsalted butter
  • 2 tablespoons freshly parsley, chopped
  1. Mix the flour with the salt and pepper on a large plate.
  2. Dredge the shrimp in the flour mixture and set aside.
  3. Meanwhile, heat the oil in a large skillet over high heat.
  4. Working in batches, saute the shrimp until just golden, about 2 minutes (flip after about a minute).
  5. Transfer to a paper-towel lined plate.
  6. Repeat until all shrimp has been sauteed.
  7. Drain oil from pan and return to stove over high heat.
  8. Add wine (be careful, may slightly flame), Worcestershire sauce, garlic, lemon juice, and stock to pan.
  9. Cook until liquid is reduced by half, about 6 - 7 minutes.
  10. Whisk in butter and season to taste with salt and pepper.
  11. Reduce heat to medium and add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
  12. Sprinkle with parsley, just before serving.
  13. Enjoy!



  • It turned out great. I guilded the lily and added lemon zest. Too tart but still great. I like the use of flour to give it texture and flavor.
    Used spaghetti squash as pasta. Winner.
    Keep up the fun of cooking

    • Sounds wonderful! I know what you mean, I just love citrus so much, and it’s sometimes easy to go a bit too much, but I bet it was still delicious! Spaghetti squash…YES! Thanks so much for letting us know, and please stay in touch! Much more fun in the kitchen to come!

  • Decided to make this for New Year Eve dinner. I usually make this dish during the holidays, I have a recipe, but I saw this and it looked so tasty I had to make it. Two Thumbs up from this Italian. My family originated from Calabria, I don’t remember my grandmother making Shrimp Scampi but since my boyfriend’s grandmother was from the northern part, I’m pretty sure this is how I had this dish.

    The taste is awesome, the right amount of butter and wine, but it was the chicken broth that made it different, but I really like it. I will be making this again, this was saved in my Everything Italian board so I have it for next time. Thank you gentlemen, a wonderful recipe

    • Nothing makes us happier than this kind of message. We are so happy and pleased to hear that you and your Italian family enjoyed the recipe. This has been one of our favorite dishes for as long as we can remember.

      We hope you and your loved ones have a joyous 2018 and please stay in touch.

      All the best,
      Kris & Wesley

    • Thank you, Ariana! A nice dry, but light white is nice. I’d go with a good Sauvignon Blanc, or Pinot Grigio. Let us know how it turns out! You’re gonna love it! xo Kris & Wesley

  • I like to pin recipes that looks good, but also look for reviews, which are not many. Well, I made this today, and it … Was… Fabulous!! I made it with oven potatoes fries, also from here. This recipe will be fabulous with jasmine rice, pasta… Very happy girl! (And husband )

    • Hey there Maggie! Thank you so much! We are thrilled that you liked it. I have to tell you, this is one my all-time favorites. So crunchy, and delicious with the cocktail sauce. Yes! With Jasmine rice, and with pasta! You name it! Thanks again, and stay in touch! Kris (& Wesley)

  • Made this last night, loved the crunchy shrimp and the sauce was fabulous too. Will be making this again, a new family favorite for sure!

    • Maureen that is so great to hear! This shrimp scampi has been a favorite of ours for a long time. So glad you and your family like it! Cook on! Stay in touch. Kris & Wesley.

  • Absolutely great recipe!! Followed it exactly as written and it turned out as one of the best shrimp recipes I’ve ever made and pleased the whole family of 5!! Which is a rarity that everyone enjoyed it.

  • My boyfriend and I made this for his family one night, it turned out excellent! The lemon was amazing in this. Thank you!

    • Thanks so much for the note, Elizabeth. I am so glad you made this and it was well received by the bf’s family! It’s always nice to keep the extended family happy! This is one of our favorite dishes, for sure. Hope to see you again! Kris

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: