I have made this numerous times - it has become my go-to scampi recipe. I sometimes add a little butter to the oil, and often use a little more wine than was called for. The shrimp being deveined is important - Saute on their sides until a little bit of the flap is sticking to the pan. Deglaze with the wine at the end and reduce. The shrimp bits and liquid add quite a bit.
Shrimp Scampi
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
This Italian shrimp scampi recipe features shrimp sauteed in a quick wine and garlic sauce. Serve over your favorite pasta with a side of steamed broccoli for a well-rounded meal.
Yield: 4 servings (serving size: 7 shrimp)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 220
- Calories from fat: 21%
- Fat: 5.2g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.3g
- Protein: 34.9g
- Carbohydrate: 3.1g
- Fiber: 0.2g
- Cholesterol: 259mg
- Iron: 4.5mg
- Sodium: 546mg
- Calcium: 100mg
Ingredients
- 2 teaspoons olive oil
- 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 3 garlic cloves, minced
- 1/3 cup Sauvignon Blanc or other dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
Preparation
- Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.
Shrimp Scampi Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy, Family
- CUISINE: Italian
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Lemon Pepper Shrimp Scampi
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Shrimp Scampi Linguine
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