Shrimp and Oyster Scampi

This recipe is derived from a shrimp scampi recipe I found in a cookbook from the famous Rao’s Italian Restaurant in New York City called Rao’s Cookbook Over 100 Years of Italian Home Cooking. It’s a great cookbook with lots of historical family and restaurant information. I actually read this cookbook cover to cover and recommend it if you are looking for some great Italian recipes. The biggest change I made was to add oysters.

You could substitute the oysters for more shrimp (omit cornmeal), or if you are not into seafood switch to chicken or veal.

A pound of large shrimp should yield about 20-25 shrimp. I used 4 shrimp and 4 oysters per serving.



1 lb large shrimp, peeled, deveined, and butterflied
1 pint of raw oysters
1 ½ cups flour
½ cup white corn meal
2 cups seasoned olive oil
1 ½ cups dry white wine
1 tbsp Worcestershire sauce
2 tbsp minced garlic
8 tbsp butter
3 tbsp Creole season (adjust to your taste)
2 tbsp lemon juice
½ cup chicken broth
1 tbsp dried parsley
8 – 12 ounces of pasta (I used thin spaghetti)


Start the pasta. Don’t forget about it while you are preparing the rest of the dish.  For that reason you may want to prepare head.

This dish moves pretty fast, so it would be a good idea to have all your ingredients at reach.

Keep seafood separate. Drain the oysters and pat dry as best you can. Pat the shrimp dry. I used paper towels. Season both with 1 tbsp Creole seasoning each.

Place 1 cup of the flour in a shallow bowl. Dredge shrimp in flour, coating the seafood thoroughly.

Mix the remaining cup of flour with the cornmeal. Dredge the oysters in the mix, coating all sides.

I used two skillets, one for the shrimp and another for the oysters. I find oysters leave a stronger flavor in the pan residue and I did not want the gritty cornmeal residue blending in my sauce. Heat 1 cup of oil in each skillet over med-high heat. Add the seafood and sauté for 2 to 3 minutes or until seafood has begun to brown. (Do not crowd pan; sauté in batches, being extra careful not to burn the residue in shrimp skillet.) Remove the seafood from skillets and drain off as much excess oil as possible in the shrimp skillet saving the crusty residue. Return the shrimp skillet to the heat once you have all the ingredients in the next paragraph ready to add. You still need to avoid burning the flour residue.

Slowly stir in the wine, Worcestershire sauce, and garlic. When well combined, whisk in 4 tablespoons butter. Stir in lemon juice and broth. Taste and add remaining Creole seasoning to your taste and return to a boil. Always wait to add more seasoning until after you add the broth since it greatly increases the salt taste. Return the shrimp and oysters to the skillet and stir them around in the sauce to let everything swap flavors.

Using a slotted spoon, remove the seafood from the skillet to a warm serving platter.

Boil sauce for 2 minutes, whisking in parsley and the remaining butter. If the sauce looks like it separating, try shaking the skillet back and forth instead of whisking – careful to not let the sauce lap over the side. You might be better off with a separated sauce than a messy stove or a fire. Pour the sauce into the serving dish over the shrimp and oysters. Serve over the pasta.