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.
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Fill a large pan with 3 to 4 inches of vegetable oil Heat the oil to 350 degrees.
Dredge the shrimp in cornstarch, 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 serve.
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 it is melted.
Add heavy cream, salt, white pepper, lemon slices, parsley, and lemon juice. Stir to combine.
Place the cooked shrimp on a serving plate and top with white wine sauce.
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.
Yes, but thaw and pat completely dry before coating with cornstarch to ensure crispness and even browning.
Use a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines as they will unbalance the sauce.
Cook shrimp only until the flesh turns opaque and firm, about 2–3 minutes per side. Overcooked shrimp becomes tough and loses flavor.
Prepare the sauce up to 2 hours ahead and store it covered at room temperature, then gently reheat before serving with freshly fried shrimp.
Yes, cornstarch is naturally gluten-free, making this dish suitable for gluten-free diets as written.
