Tuscan Shrimp Scampi from Chef French

Yield 2 servings


12 large shrimp peeped & deveined tail on
Flour for dredging
2oz olive oil
3 oz dry white wine
1 clove garlic (minced)
1/2 tsp dried basil
1 Tbsp lemon juice
1 tsp Worcestershire sauce
2 Tbsp shrimp stock
Salt & pepper to taste


  • Dredge shrimp in flour and shake to make sure there is not too much flour on them. In a medium skillet heat the oil and sauté the shrimp. (Do not overcook).
  • Deglaze the pan with the white wine bring to simmer and add the garlic.
  • Add the dry basil and the lemon juice.
  • Add the Worcestershire sauce and the shrimp stock.
  • Reduce and serve over the Tuscan orzo pasta.

Tuscan Orzo Pasta

  • Cook 1/2 cup of orzo pasta. In a skillet
  • heat 1 Tbsp of olive oil and saute 2 sliced mushrooms, 2 quartered artichoque hearts, sun dried tomatoes, 1/2 shredded small carrot, 1/3 of a medium green bell pepper.
  • Saute until tender and mix with orzo pasta.
  • Salt & pepper to taste.
  • Cover with the shrimp and the sauce. Use vegetable of your choice for example saute Zucchini.
  • Serve at once.