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Shrimp Scampi

Classic restaurant fare is super fast and super delicious. All you need is a few minutes, a skillet and some shrimp, garlic and olive oil for starters.

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  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2

Ingredients

1
tablespoon olive or vegetable oil
3/4
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1
medium green onion, thinly sliced (1 tablespoon)
1
clove garlic, finely chopped
2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
2
teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
1
tablespoon lemon juice
1/8
teaspoon salt
Grated Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

This succulent shrimp dish is good as is, and it's also delicious served over hot cooked rice or fettuccine.

Shrimp is very perishable. Store it uncooked in the refrigerator no longer than 1 to 2 days.

Cook the shrimp only 2 to 3 minutes, stirring frequently. Shrimp will turn pink when done.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
240mg
240%;
Sodium
430mg
430%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
6%;
Iron
25%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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