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Recipe for McCormick and Schmick’s Shrimp Scampi

Shrimp Scampi Recipe

During my stay at the Omni Hotel in San Diego, I decided to embrace the silence of being alone and childless for the night by enjoying some room service in peace and quiet. I had no idea what a spiritual experience it was going to turn out to be. As I thumbed through the selections on the menu I came across shrimp scampi I thought, “Why not?!” It was safe and I hadn’t had it in a long time so I went for it. When the server arrived and removed the silver cover from the entrée I gasped. It looked so pretty! All fresh ingredients: plump and juicy shrimp, perfectly cooked pasta, I’m sure my grandmother with-a-vowel-at-the-end-of-her-last-name would’ve been proud.


Nom. From the very first bite I was floored. How could this meal taste so amazing? There had to be some secret ingredient. Someone added a helluva lot more than love to this and I needed to find out what it was. A month later I’m still drooling over the memory of every savory bite so something had to be done. I did what every other foodie stalker would do, I emailed the hotel headquarters.

Not only did I hear back, but I received an email directly from Mary Hinds, the Senior Executive Chef of McCormick and Schmick’s Seafood Restaurants, with the recipe! Holy Christmas today is a good day. I am grateful for her being so kind and sharing this with me. So without further ado friends, here is the best shrimp scampi I have ever had:


1 Tbsp. Vegetable Oil
½ tsp. Garlic, finely chopped
½ tsp. Shallots, finely chopped
5 each U-15 Shrimp, peeled and deveined leaving tail on
(these are large shrimp 15 of them equal 1 pound)
2 oz. White Wine
2 oz. Heavy Cream
1 ½ oz. Whole Butter, room temperature
1 Tbsp. Tomatoes, diced ¼ inch
½ tsp. Parsley, finely chopped
6 oz. Orecchiette pasta, pre cooked al dente
to taste Salt and Pepper Instructions:
  1. Heat a sauté pan over medium heat.
  2. Add the oil, garlic and shallots and give them a quick stir, then immediately add the shrimp.
  3. Once the shrimp begin to turn pink on both sides, add in the wine and heavy cream.
  4. Reduce the cream and wine until it becomes a bit thick and creamy.
  5. Add in the butter, tomatoes and parsley, then toss in the pasta and a pinch of salt and pepper.
  6. Give the dish a taste and adjust seasonings as necessary and serve and enjoy.

For those who don’t know yet, I have a small addiction to those tiny green Smurf trees and needed my daily fix. I asked them to toss some broccoli in the ingredients as well and that kicked up the funk about 10 more notches.

What meal have you had that knocked you off your feet?


Hugs & passports,

– Nicole

Photo credits: McCormick and Schmicks
Review overview


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