Olive Garden Classic Shrimp Scampi Fritta
A copycat of Olive Garden's Shrimp Scampi Fritta — cornstarch-dredged fried shrimp drizzled with a rich white wine, butter and cream scampi sauce.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutritionper 100 g›
250
Calories
11g
Protein
12g
Carbs
18g
Fat
Ingredients
| 1 pound (450 g) | shelled, deveined shrimp |
| 2 cups (250 g) | cornstarch |
| 1/2 cup (120 ml) | dry white wine |
| 1 cup (225 g) | unsalted butter, cut into tablespoon-sized pieces |
| 1/2 cup (120 ml) | white wine vinegar |
| 2 tbsp (20 g) | finely chopped white onion |
| 1/3 cup (80 ml) | heavy cream |
| 1/4 tsp | salt |
| 1/8 tsp | ground white pepper |
| 5-6 | lemon slices (about 5 to 6) |
| 1/2 tsp | fresh parsley (dry is ok) |
| 1 tbsp (15 ml) | freshly squeezed lemon juice |
| for frying | vegetable oil, for frying |
Instructions
Fried Shrimp:
- Fill a large pan with 3 to 4 inches (8 to 10 cm) of vegetable oil and heat the oil to 350°F (175°C).
- Dredge the shrimp in the cornstarch and shake off the excess.
- Fry the shrimp in small batches for 2 to 3 minutes, or until golden brown. Drain on a wire rack until ready to use. Shrimp Scampi Sauce:
- In a heavy-bottomed skillet, heat the wine, vinegar and chopped onion over medium heat until the liquid is reduced to about 1 tablespoon.
- Add the small cubes of butter and stir until melted. Add the heavy cream, salt, white pepper, lemon slices, parsley and lemon juice. Stir to combine.
- Place the cooked shrimp on a serving plate and drizzle with the white wine sauce.