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Best Shrimp Scampi Recipe EVER

shrimp-scampi-cWhen 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!

Shrimp Scampi
Prep:  25 min.  Cook:  5 min
Makes 6 servings

Ingredients

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!