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

Nutritional Information

Calories 220
Caloriesfromfat 21 %
Fat 5.2 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 1.3 g
Protein 34.9 g
Carbohydrate 3.1 g
Fiber 0.2 g
Cholesterol 259 mg
Iron 4.5 mg
Sodium 546 mg
Calcium 100 mg

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.

Note:

John Mariani,

October 2003