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Recipe for :

Shrimp Scampi

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Shirely says: "Do not overcook the shrimp".


1 lb large shrimp
4 cloves garlic, minced
1/4 cup butter
1/4 cup white wine
Salt and pepper to taste
Dash of red pepper flakes
1/4 cup fresh chopped Italian flat leaf parsley

Diced tomato (optional)
Chopped green onions


  • Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. Cook just a minute or two, until the shrimp turn pink.
  • Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high, and cook until the sauce thickens.
  • Season with salt, pepper, red pepper flakes and parsley.
  • Return the shrimp to the pan, and cook for another minute.
  • Serve immediately, using the garnish if desired.

Serves 4

Shirley Cline