Print Recipe

Shrimp Scampi

Shrimp Scampi

Shrimp scampi is an Italian-restaurant favorite made right in a skillet. Serve these succulent shrimp over a bed of hot fettuccine or angel hair pasta and sprinkle with Parmesan cheese, if desired.



  1. Cook pasta according to package directions.
  2. Rinse the shrimp in cold water, peel and de-vein, if you wish. Dry on paper towels.
  3. Sauté the garlic and parsley in butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown.
  4. Add the vermouth, then the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently. Do not overcook.
  5. Season with salt and pepper. Add flour to slightly thicken the garlic butter. Add the lemon juice during the last minute of cooking.
  6. Remove from the heat.
  7. Serve immediately.

Serves 4 to 6, depending upon appetite!

Shrimp are sold according to the number of shrimp per pound. A good size shrimp for scampi is 20 to 25 per pound. Very large shrimp tend to be tough and less flavorful. Frozen shrimp should be thawed slowly in the refrigerator just before cooking.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.