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Shrimp Scampi

shrimp scampi Entree
Shrimp Scampi
  • Prep 15 min
  • Total 15 min
  • Servings 2

You’ll be happy to discover that your Italian-restaurant favorite is so easy to make at home. While it certainly sounds like a complicated dish, this simple shrimp scampi recipe, which is made right in a skillet, can be on the table in just 15 minutes. MORE+ LESS-

September 21, 2018

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

Steps

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  • 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

  • Look for uncooked shrimp in either the fish case or freezer section. Shrimp is sold by the amount in one pound, so medium shrimp are noted as 41/50 count or medium-large as 36/40 count. You may find them peeled, but if the tail is still attached, gently squeeze each shrimp near the tail and it should easily pull off.
  • To mimic a true restaurant-style scampi, add a tablespoon of butter with the oil and bump up the garlic by a clove or two. A splash of white wine will also add a light fruitiness to the sauce.
  • Linguine or angel hair pasta, tossed with grated Parmesan and a generous sprinkle of thinly sliced fresh basil, is a good nest for the juicy shrimp. With ot cooked rice is another way to serve the shrimp, it's great at soaking up the garlicky pan juices.
  • To serve more than 2 people, this is easily doubled for a small dinner party—and consider splurging on larger shrimp (they’ll take a little longer to cook).
  • Shrimp is very perishable. Store it uncooked in the refrigerator no longer than 1 to 2 days.
  • Raw shrimp should be stored in a leakproof bag or plastic container with a lid. Cook shrimp with 2 days.
  • Cook the shrimp only 2 to 3 minutes, stirring frequently. Shrimp will turn pink when done.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
240mg
81%
Sodium
430mg
18%
Potassium
260mg
7%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
25%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This dish is perfect to make on April 29—otherwise known as National Shrimp Scampi Day. If you’re wondering why a seafood dish gets its own national day, then perhaps you haven’t yet tried a delicious plateful of shrimp scampi. While this dish is hearty enough to be considered a meal in itself, you might want to begin your scampi-celebration with a platter of Italian antipasto or a charcuterie board. You can serve easy shrimp scampi on top of hot fettuccine or angel hair pasta, then sprinkle the finished dish with chopped fresh parsley and Parmesan cheese. On the side, serve a crisp and garlicky Caesar salad or freshly steamed vegetables for a dash of green. For dessert, try bowlfuls of Neapolitan ice cream to continue the theme. Now that you know how to make shrimp scampi, perhaps you’d like to try another of Betty’s Best Shrimp Recipes.

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