Spicy Shrimp Scampi Recipe

Shrimp in a Spicy Sauce

Favorite Restaurant Seafood Recipe

Shrimp Scampi is really a confusing term. Scampi actually has many different names. Scampi is sometimes referred to as Norway Lobster, even although it is not caught in Norway and is not a lobster.

In France it is known as Langoustine. In the United Kingdom, the term scampi is often used to describe a meal of shelled tail meat, coated in breadcrumbs or batter, deep fried and served with chips.

They can also be called Dublin Bay Prawns.

To the fishermen that catch it, they are simply called prawns. In fact, the word "scampi" is Italian for shrimp.

I use the term scampi most often to refer to larger shrimp (16-20 per pound).

This is what is called for in this particular recipe, but of course you may use smaller prawns if you wish. I often do.

In the USA, the term scampi is often used to name a shrimp dish served in garlic butter.

But frankly, there are many very different scampi recipes that don't serve the prawns in garlic butter.

This particular restaurant recipe calls for the shrimp to be cooked in a spicy tomato sauce.

Scampi is often served over linguine (or another similar pasta) or rice or in combination with one of these items along with some steamed vegetables.

This restaurant recipe for shrimp scampi makes a quick and easy dinner. Cooking the shrimp in brandy, tomato sauce, butter and garlic provides great flavor.

Linguine or rice takes about the same amount of time to cook as the shrimp so either is great in terms of efficiency and taste.

I discovered this shrimp recipe while on a cruise (a rare vacation). I obtained the recipe and tweaked it just a bit. The restaurant customers love it. It is a favorite restaurant recipe.

Shrimp Scampi Recipe

Favorite Restaurant Recipe

Preparation time: 20 minutes. Serves 4.


  • 2 pounds of scampi ( use P & D shrimp (peeled and de-veined) or clean, peel and de-vein the shrimp yourself)
  • Flour
  • 4 tablespoons of olive oil
  • 2 cloves of finely chopped garlic
  • 1/2 teaspoon crushed red pepper
  • 1 ounce Brandy (you can buy a 1 ounce bottle of brandy at most liquor outlets)
  • 1 cup of tomato sauce
  • Pinch of salt
  • 2 ounces of butter
  • Fresh parsley, chopped



  • Lightly coat the shrimp with flour
  • Heat the oil in a large skillet over medium heat
  • Add the shrimp, garlic, crushed red pepper and sauté
  • Pour brandy into pan and ignite with a long lighter (stand back as it will flare up and do not flame the pan under cupboards or near other flammables)
  • Add the tomato sauce, a pinch of salt and simmer for 2 minutes
  • Add the butter to thicken and shake the pan to combine
  • Add salt if needed
  • Sprinkle with parsley before serving (my husband also likes to garnish his scampi with fresh shredded Parmesan or Mozzarella cheese)

For a more traditional scampi recipe, click on Shrimp Scampi Recipe.

Enjoy your shrimp recipe and the company of those you share it with! Enjoy all these restaurant recipes! You can cook with confidence and style!


“Keep shrimp shells stored in a plastic bag in the freezer. When you have about a gallon bag full, you can make a stock in about 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice cube trays.”

Emeril Lagasse