This dish also goes very well over rice or pasta


  • 1 pound of peeled & cleaned jumbo shrimp or whatever size you buy
  • 1 stick butter
  • 1/2 cup good olive oil
  • 2-5 cloves of garlic cut in very thin slivers or chopped
  • 1/4 cup of dry white wine (never cook with anything you wouldn't drink)
  • 1/4 cup of heavy cream
  • Kosher salt and fresh ground pepper to taste
  • A handful of coarsely chopped flat-leaf parsley
  • Freshly grated Pecorino Romano or Parmesan cheese (to taste upon serving)
  • Juice from 1 fresh lemon or lemon wedges, * add at final cooking stage or serve wedges


Add 1/2 the oil and melt 1/2 the butter in a 12-inch sauté pan over medium heat. Add the shrimp and cook until opaque white. This should only take a few minutes so don't over cook. Remove the cooked shrimp from the pan and set aside, Melt the remaining butter add the oil and bring to a low boil. Add the wine, cream, some lemon juice and stir constantly until it starts to thicken slightly. Add garlic, parsley, S&P to taste then add the shrimp. Toss for a few seconds just to coat well and warm up the shrimp then remove from heat and keep warm.

Please note that the word Scampi in Italian means large prawns (shrimp) and not the method of cooking as in the USA. Also, they are usually cut the shrimp down the center in the shell and grill it. The best way to cook shrimp is in the shell so you don't loose the flavor. However, you will not loose any flavor in this dish because the base for the sauce is the juice from the shrimp. Scallops can also be for this same recipe but make sure large sea scallops un-soaked ( no water added )

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Submitted 7/12/05.