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Shrimp Scampi

 199 Ratings
99 Comments
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2
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Shrimp scampi is an Italian-restaurant favorite, and it’s so easy to make at home! With just a few ingredients, this shrimp scampi recipe is made right in a skillet. Serve these succulent shrimp over a bed of hot fettuccine or angel hair pasta and sprinkle with chopped fresh parsley and Parmesan cheese.

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

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

Shrimp are sold in a variety of ways: raw (“green”) with the heads on; raw in the shell without the heads; raw, peeled and deveined; cooked in the shell; or cooked, peeled and deveined. Shrimp should have a clean sea odor. If they smell like ammonia, they’re spoiled and should be discarded.

Raw shrimp should be stored in a leakproof bag or plastic container with a lid. Cook shrimp with 2 days.

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.

Nutrition Information

No nutrition information available for this recipe.

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