Best Shrimp Scampi Recipe EVER
When we were planning our Free Week menu Deb suggested that we have Shrimp Scampi one night. I was happy to comply – I love Shrimp Scampi and we rarely have it because 1. Deb is not a big pasta fan (and you HAVE to serve scampi over pasta) and 2. I thought it meant a plate laden with butter and wine, and that just doesn’t fit into our food plan all that often.
I was looking through my cookbooks for a recipe and I found this one in my Betty Crocker’s New Cookbook (1996). No butter… No wine… Why not?
It was soooo good!!! Amazing actually!
Prep: 25 min. Cook: 5 min
Makes 6 servings
1-1/2 pounds uncooked fresh medium shrimp, peeled and deveined
2 Tbsp olive oil
2 Tbsp thinly sliced green onions (I used finely diced white onion)
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley (I used 1/2 Tbsp dried parsley)
2 Tbsp fresh lemon juice
1/4 tsp salt
2 large cloves garlic, minced
Grated parmesan cheese
Heat oil in large saute pan over medium high heat. Cook shrimp and remaining ingredients (except cheese) for 3-4 minutes, stirring frequently, until shrimp are pink and firm. Remove from heat. Sprinkle with cheese.
Calories: 145; Fat: 8 g; Carb: 1 g; Protein: 17 g
And now we can have Shrimp Scampi whenever we choose – soooo yummy!
AND we also found a fantastic gluten-free pasta, but that’s a post for another day!