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Traditional Shrimp Scampi


For those who liked shrimp cooked just until it turned pink, Grandma altered her recipe. She added the sherry or broth and the lemon juice to the onion mixture and cooked the mixture until thickened. Then she stirred in the shrimp and cooked them for 3 to 5 minutes.

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  • 6 tablespoons butter
  • 4 1/2 teaspoons olive oil
  • 1/3 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 4 to 6 cloves garlic, crushed
  • 1/8 teaspoon white pepper
  • 1 1/4 to 1 1/2 pounds large shrimp (about 20 to 25 shrimp), peeled, deveined
  • 1/3 cup cooking sherry or vegetable broth
  • Juice of 1/2 lemon
  • Hot cooked rice, optional
  • Finely chopped parsley and lemon slices, optional for garnish


Servings 3
Adapted from


Step 1

1.Melt butter in a large skillet over medium-high heat. Stir in the olive oil. Sauté onion, parsley, garlic, and white pepper in hot butter mixture, stirring continually, until onion is tender, about 3 minutes.

2.Add shrimp to onion mixture. Cook over high heat, stirring frequently, until shrimp turn pink and mixture is hot and bubbly, about 3 to 5 minutes.

3.Add sherry and lemon juice to the shrimp mixture and mix well.

4.Cook over medium heat, stirring frequently, until sauce is thickened, about 8 to 10 minutes. Serve over rice, if desired. Garnish with parsley and lemon slices, if desired.

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