Scrimp and Chicken Scampi

Crusted shrimp and chicken in a delicious butter sauce served over pasta.

Scrimp and Chicken Scampi

Photo by Rosa B.

  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoons butter, chopped, divided

  • ½

    pound shrimp, peeled and deveined

  • 1

    chicken breast, sliced and chopped into 1-½ inch pieces

  • ½

    cup flour, divided

  • 1-¼

    cup chicken broth

  • 1

    tablespoon white vinegar

  • ½

    tablespoon Worcestershire sauce

  • 2-3

    cloves garlic, minced

  • 2-½

    tablespoons lemon juice

  • ¼

    cup butter, diced

  • salt and pepper to season

  • 1

    tablespoon chopped fresh parsley, optional

  • hot, cooked pasta


In a deep skillet, melt 2 tablespoons butter over medium heat. Lightly coat the chicken in 1/4 cup flour; discard leftover flour. Fry chicken pieces in skillet until browned and no longer pink. Remove chicken from skillet and set aside in a covered dish. Melt remaining 2 tablespoons butter in skillet. In a clean dish, lightly coat the shrimp in remaining 1/4 cup flour; discard flour. Saute shrimp in butter until browned on both sides. Remove shrimp and add to covered dish with chicken. Set aside. Add chicken broth, vinegar, Worcestershire sauce, garlic, and lemon juice to skillet. Cook over medium-high heat until liquid has reduced by half (approximately 5 minutes). Stir in butter and season with salt and pepper to taste. Lower heat to medium, add shrimp and chicken, cook for 1 minute (until shrimp and chicken are heated). Serve over pasta and sprinkle with parsley if desired.


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