Olive Garden Shrimp Scampi Fritta

Name: Olive Garden Shrimp Scampi Fritta Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound shelled, deveined shrimp; 2 cups cornstarch; 1/2 cup dry white wine; 1 cup unsalted butter (cut into tablespoon-sized pieces); 1/2 cup white wine vinegar; 2 tablespoons finely chopped white onion; 1/3 cup heavy cream; 1/4 teaspoon salt; 1/8 teaspoon ground white pepper; 1 lemon (slice, you will use 5 to 6 slices ); 1/2 teaspoon fresh parsley (dry is ok ); 1 tablespoon freshly squeezed lemon juice; vegetable oil for frying

This Olive Garden Shrimp Scampi Fritta pairs cornstarch-fried shrimp with a silky butter and white wine reduction, delivering restaurant-quality results at home without deep frying.

🍴Olive Garden Copycat

🌍Italian 🥗Pescatarian 🏷️Olive garden classic shrimp scampi fritta

Olive Garden Shrimp Scampi Fritta Copycat Recipe

Total

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Copykat

Ingredients

1 pound shelled, deveined shrimp
2 cups cornstarch
1/2 cup dry white wine
1 cup unsalted butter (cut into tablespoon-sized pieces)
1/2 cup white wine vinegar
2 tablespoons finely chopped white onion
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 lemon (slice, you will use 5 to 6 slices )
1/2 teaspoon fresh parsley (dry is ok )
1 tablespoon freshly squeezed lemon juice
vegetable oil for frying

13 Ingredients

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Instructions

1
Fill a large pan with 3 to 4 inches of vegetable oil Heat the oil to 350 degrees.
2
Dredge the shrimp in cornstarch, shake off the excess.
3
Fry the shrimp in small batches for 2 to 3 minutes, or until golden brown. Drain on a wire rack until ready to serve.
4
In a heavy-bottomed skillet, heat the wine, vinegar, and chopped onion over medium heat until the liquid is reduced to about 1 tablespoon.
5
Add the small cubes of butter and stir until it is melted.
6
Add heavy cream, salt, white pepper, lemon slices, parsley, and lemon juice. Stir to combine.
7
Place the cooked shrimp on a serving plate and top with white wine sauce.

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Tips & Notes

Pro tips

Coat shrimp in cornstarch just before cooking—wet shrimp will clump. For extra crispness, let coated shrimp rest 5 minutes uncovered on a plate.
Whisk butter into the sauce one tablespoon at a time off heat to prevent it from breaking; if sauce breaks, cool slightly and re-emulsify by whisking in a tablespoon of cream.
Brown shrimp in batches in a single layer—crowding the pan lowers temperature and causes steaming instead of searing.

Substitutions

Dry white wine → dry vermouth or chicken broth (use equal parts, slightly less acidity)
Heavy cream → crème fraîche or sour cream (same quantity, add off heat to prevent curdling)
White wine vinegar → fresh lemon juice (reduce to 1/4 cup to maintain acidity balance)

Storage & make-ahead

Store leftover fried shrimp and sauce separately in airtight containers for up to 2 days; reheat shrimp in a 350°F oven for 5 minutes and sauce gently on the stovetop.