Olive Garden Sicilian Scampi copycat recipe by Todd Wilbur
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Olive Garden Sicilian Scampi

Score: 5.00. Votes: 1
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Menu Description: "Large shrimp sauteed in extra-virgin olive oil with white wine, garlic and lemon."

Once you have the onion, garlic and parsley all chopped up, this clone of a top appetizer pick at the Olive Garden takes only a few minutes to assemble. Cooks at Olive Garden speed up the process by using what they call "scampi butter"—chilled blocks of butter with all the spices, garlic, and onions already in it—so that each serving is prepared quickly and consistently without any tedious measuring. When the shrimp is done, each one is placed on the inside end of five toasted Italian bread slices (you can also use a French baguette) and a delicious sauce is poured over the top. I've included diced roma tomato here as an optional garnish, since one Olive Garden used it, but another location on the other side of town did not. As for the shrimp, use medium-size (they're called 31/40) that are already peeled, but with the tails left on. Butterfly the shrimp by slicing almost all the way through the middle. As the shrimp cooks, they will curl and spread open.

Scampi lovers will also enjoy my clone recipe for Olive Garden Chicken Scampi. You can snag that recipe here.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon minced white onion
  • 1 teaspoon minced garlic
  • 1 tablespoon Chablis wine
  • 6 fresh medium shrimp, butterfly cut with tails on
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced fresh parsley
  • Pinch salt
  • Pinch ground black pepper
  • Pinch crushed red pepper flakes
  • 1 tablespoon heavy cream
  • 1 tablespoon sliced canned black olives
  • 5 slices Italian bread, toasted
Optional Garnish
  • 1/2 diced roma tomato
  • Freshly grated Parmesan cheese
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Toast the sliced Italian bread on a sheet pan in your oven set to broil, or in a toaster oven. The bread should toast for 1 to 2 minutes on each side, or until light brown. Arrange the bread slices in a spoke-like fashion on a serving plate then prepare the scampi.

      2. Heat a small skillet over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil to the pan.

      3. When the butter has melted add the minced onion and garlic. Make sure your heat isn't up too high or the garlic may burn, and turn bitter. When the onion and garlic have sauteed for just a few seconds, add the wine to the pan. 

      4. Immediately add the shrimp to the pan. 

      5. After you add the shrimp, quickly add the lemon juice, parsley, salt, black pepper, and crushed red pepper and cook shrimp for 1 to 2 minutes, tossing occasionally.   

      6. After a minute or two, when the shrimp is done, add the cream and olives. Cook for 15 seconds or so, then use tongs to place one shrimp on the end of each bread slice (the ends that are in the center of the plate), and place one shrimp in the center of the plate (not on bread). Pour the sauce from the pan over the shrimp and serve the dish with a diced roma tomato sprinkled over the top and freshly grated Parmesan cheese, if that's your thing.

      Serves 2.

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Score: 5.00. Votes: 1
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Tara Su
Jul 17, 2005, 22:00

This is absolutely amazing. Not exact but VERY close.

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