Olive Garden Sicilian Scampi Copycat
Juicy shrimp, creamy Asiago sauce, and crispy toasted bread. This Olive Garden inspired Sicilian Scampi will make your taste buds think you’re dining out without leaving home.
Yields: 2 servings
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Special Equipment: Sauce Pan
Ingredients
Shrimp: 6 large
Olive oil: 1/8 cup
Onion: 1 Tbsp, finely diced
Garlic: 1/2 tsp, minced
Dry white wine: 1/2 cup (Chablis recommended)
All-purpose flour: 1 Tbsp
Fresh lemon juice: 2 Tbsp
Garlic salt: 1/4 tsp
Heavy cream: 1/2 cup
Water: 1/4 cup (optional, for thinning sauce)
Asiago cheese: 1/2 cup + 1 Tbsp, finely shredded
Mozzarella cheese: 1/4 cup, finely shredded
Romano cheese: 1 Tbsp, finely shredded
Black olives: 4, sliced
Green onion: 1 Tbsp, sliced
Tomato: 1/4 cup, diced
Italian bread: 4 slices (4–6" long, 1 1/2" thick, cut diagonally), lightly toasted
Crushed red pepper: 1/4 tsp
Directions
Cook the Shrimp: In a saucepan, heat olive oil over medium heat. Add wine and lemon juice. Once it starts to bubble, add shrimp. Cook until shrimp are pink and curled, then remove and set aside. Keep wine mixture in the pan.
Make the Base Sauce: Add onion, minced garlic, and garlic salt to the pan. Sauté until onions turn translucent.
Thicken the Sauce: Mix flour with 1 Tbsp water to make a smooth paste. Stir paste into the pan and cook until the sauce thickens.
Finish with Cream and Cheese: Slowly pour in the cream, stirring constantly. Add Asiago, mozzarella, and Romano — one at a time — whisking after each until smooth. Sauce should be medium-thick. If too thick, whisk in a little water. Remove from heat.
Assemble & Serve: Place shrimp on top of toasted bread slices, spoon sauce generously over the shrimp, and garnish with black olives, green onion, diced tomato, and a sprinkle of crushed red pepper. Serve immediately.
