Best Shrimp Scampi Recipe

I’m a traditionalist when it comes to Scampi, a little olive oil, lemon juice and garlic, however, sometimes you just have to splurge a little.  Granted this dish is loaded with those unwanted calories, but the kids love it so it’s worth the added effort every now and then.

Shrimp Scampi best recipe ever

1 lb Extra-large Shrimp, peeled and deveined
1 cup Milk
½ cup All-purpose Flour
¼ tsp Seasoned Salt
½ tsp Pepper
¼ tsp Cayenne
2-6 Tbsp Extra Virgin Olive Oil
1 Large Tomato, diced
8 Whole Garlic Cloves minced
1/2 cup Heavy Cream
1 cup White Wine I used Chardonnay but Sauvignon Blanc would work as well.
½ Large Lemon, juiced
¼ Fresh Basil, shredded

shrimp scampi recipe

1-Soak shrimp in milk for 15 minutes.

2-Heat 2 Tbsp. olive oil in a large saucepan over medium-high heat. Combine flour, salt, pepper and cayenne pepper in a medium bowl.  I very Lightly coat the shrimp however you could dredge the shrimp if you like a more battered shrimp, personal preference.  Fry shrimp, along with minced garlic in oil until shrimp are golden brown, about 2 minutes per side. Remove cooked shrimp and set aside.

3-Leave garlic in a pan, stirring frequently. Add wine and lemon juice to the pan and bring to a boil. Add cream and bring back to a boil, lower heat and reduce by half. Add basil and tomato and cook for about 5 minutes.

4-Add shrimp to the sauce and serve with a slice of French bread.  The scampi is also delicious over a bed of pasta.


Delicious Shrimp Scamp

Thanks for stopping in today!

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  1. Kristin,
    I would love to watch your tutorial on painting stair railings and would really appreciate it if you sent me a link.



  2. This looks so so delicious Kristin. My mouth is watering. I may have to make this over the weekend. Indulge!

  3. This recipe was AMAZING! I shared it on facebook so everyone could make it! I think I’ve made scampi about 4 different ways and this is by far the best! Thanks!

  4. Made this for dinner tonight and, oh my gosh, it was SO delicious!

    Doubled the recipe, followed it exactly as you developed it. Tasted amazing as is, then I added about 1/2 tsp. crushed red pepper flakes at the reducing phase to suit our taste. Served it over angel hair pasta (hubbie’s fave), and this dish received RAVES from all! Thank you for adding an impressive dish to my collection.

      1. Hi Tammy, you can use either but if it is frozen make sure you defrost it before cooking. Let me know if you have any other questions.

  5. OMG!!! This was sooooo good!!!!! My husband and ladies loved this so much!! The flavor was delicious, I just doubled the recipe and added some red pepper flakes!! Thank you so much… I need to definitely join your recipe listing!!

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