Light but flavorful, shrimp scampi is an easy entree to make for a family dinner or when company is coming for a casual evening.
This recipe is from “Cooking Light Italian” (Oxmoor House, 2006, $17.95), a book of 60 recipes. The editors note that scampi is a Venetian dialect word for a local prawn that’s not often found in American markets. Cooks here used shrimp prepared with a lot of garlic.
“Serve with a piece of crusty Italian bred to sop up the tangy, garlic-rich sauce,” they recommend. We’d add a tossed green salad and vegetable to round out the meal.
Shrimp Scampi
Ingredients
- 2 teaspoons olive oil
- 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 3 garlic cloves, minced
- 1/3 cup sauvignon blanc or other dry wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
Directions
Heat oil in a large skillet over medium-heat. Add shrimp, saute 1 minute. Add garlic, saute 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.
Per serving: 220 calories, 5.3 g fat; 34.9 g protein; 3.1 g carbohydrates; 0.2 g fiber.
