Shrimp Scampi

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This recipe is delicious and so easy to put together when you don't want to spend a lot of time cooking in the kitchen."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (325.6 g)
  • Calories 709.6
  • Total Fat - 26.7 g
  • Saturated Fat - 15 g
  • Cholesterol - 203.8 mg
  • Sodium - 850.6 mg
  • Total Carbohydrate - 96.5 g
  • Dietary Fiber - 14.1 g
  • Sugars - 1.4 g
  • Protein - 24.8 g
  • Calcium - 89.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 30.8 mg
  • Thiamin - 0.3 mg

Step 1

First, prepare pasta according to the packet instructions.

Step 2

In a large skillet heat the butter and then add the garlic, saute on medium heat for 2 to 3 minutes.

Step 3

Add the shrimp and wine and cook for 2 to 3 minutes.

Step 4

Next, add the remaining ingredients and cook a further 2 minutes.

Step 5

Serve over the hot cooked pasta with the lemon wedges and sprinkling the remaining parsley for garnish.

Tips & Variations


No special items needed.

Related

Shar Pei

Great date night dinner for the hubster and I. Easily prepared and done before you know it. Love this one!

review by:
(29 Sep 2016)

ArleneG

This is a great scampi and we really loved everything about it. The sauce was delicious! We had it over linguine along with some Italian bread to sop up all the buttery goodness.

review by:
(24 May 2013)

QueenBea

I love how easily this recipe came together and how fast it got me out of the kitchen on a busy weeknight. Great tasting dish that will be seeing many repeats here. made for the Alphabet Soup Recipe Tag Game.

review by:
(25 Jul 2012)

elsie

Delicious! Very easy to make and it has a wonderful flavor. The amount and consistency of the sauce was just perfect! I have had shrimp scampi that was swimming in butter, which I could not eat. But this recipe has the perfect amount of sauce that we prefer. We enjoyed our plate of scampi with some Texas toast and a glass of white wine. I know I'll make this recipe again. Thanks for sharing this recipe, Tink.

review by:
(20 Jun 2012)