Awesome ~ Sherried ~ Scampi

Cassie *


Make sure if you try this scrumptious dish, that you have plenty of good crusty bread, to sop up those delicious juices! This is one of my very favorite shrimp recipes...My SIL made this one night for us...I just had to have the recipe...I tweaked it some to our liking, and made it mine...:)


★★★★★ 2 votes
2 - 3
10 Min
15 Min


1 - 1 1/2 lb
raw shrimp, peeled and deveined - rinsed and patted dry
1/4 tsp
each - kosher salt & black pepper
1/4 c
each - olive oil & dry sherry
8 clove
garlic - slice 6 thinly and mince the other two
1/2 large
red bell pepper, chopped small
1/4 - 1/2 tsp
red pepper flakes
2 - 3 Tbsp
fresh parsley, chopped
2 Tbsp
1 Tbsp
fresh squeezed lemon juice


1Rinse shrimp and pat dry, place in a bowl and toss with salt & pepper - set aside.
2In a large skillet, over medium heat, heat olive oil. Add the garlic slivers and cook until golden. Stir occasionally so they don't burn on one side.
3Remove garlic to a small dish.
4Now to the oil, add the red bell pepper and pepper flakes. cook until pepper is soft and tender.
5In the same pan, turn the heat to high - now, add the shrimp and cook for about a minute on one side( or until pink ) and flip to the other side.
6Add the sherry and cook just until shrimp are completely cooked through, about 1 minute.
7Remove shrimp to serving plate.
8Add the parsley, minced garlic and butter to the pan. Stir and simmer until sauce thickens...about 1 minute.
9Pour sauce over the shrimp and sprinkle with garlic slivers.

Serve with a salad and a nice crusty piece of's delicious dipped in the sauce.

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