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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Shrimp Scampi

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. 

Cooking Light OCTOBER 2003

  • Yield: 4 servings (serving size: 7 shrimp)

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.

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
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Shrimp Scampi recipe

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