Shrimp Scampi
(114)
  • Number of Servings: 4
Ingredients
1 lb. jumbo shrimp, shelled and deveined2 tbsp unsalted butter1 tbsp minced garlic1/4 cup dry, white vermouth1 tbsp freshly chopped flat-leaf parsley1 tbsp freshly squeezed lemon juice1 tbsp grated lemon zestKosher salt Ground black pepper
Directions
Shell, devein and dry shrimp (leave tails on).
Season shrimp with salt and pepper.
Heat a large skillet over medium heat, add butter.
When foaming subsides, raise heat to high and add shrimp in single layer.
Cook shrimp for one minute.
Add garlic and cook for an additional minute.
Turn shrimp over and cook for two more minutes.
Transfer shrimp to a serving bowl.
Return the skillet to medium heat, add vermouth and lemon juice.
Scrape any browned bits from bottom of pan with wooden spoon.
Boil liquid for 45 seconds, then add the zest and parsley to the sauce.
Pour sauce over shrimp and toss to combine.
Divide among four people.

Number of Servings: 4

Recipe submitted by SparkPeople user DSTENORE.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 201.0
  • Total Fat: 7.8 g
  • Cholesterol: 189.6 mg
  • Sodium: 759.9 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 23.6 g

Member Reviews
  • ESMAIL0830
     This recipe is fantastic. It has the same great taste of shrimp scampi without all of the butter. I used white wine instead of the vermouth and I served it over some whole wheat pasta. Delicious! My husband loved it too. - 6/17/08
  • CRISCOBEAR
     hubby had to work a double, dinner was just for me, and boy did this recipe make that the best dinner in months. Awesome. I used a tbsp of extra virgin olive oil instead of the vermouth, as I am unable to have any type of liquor. I also used salt subsstitute. Just wonderful turn out. - 10/28/09
  • TIFFANYCTD
     Excellent! Also good with scallops! - 3/26/08
  • KIMLL2014
     My husband and I LOVED it. Substituted regular white cooking wine and had it over white rice (bad I know) but we had it with a salad too and it was so YUMMY! - 3/4/08
  • LATKINSONVARN
     I made this with cooking sherry instead of the vermouth, served it over angel hair pasta. My daughter, who does not eat shrimp, even liked it. - 2/27/08
  • YOUNG50
     Love Shrimp Scampi, but this is first recipie I could make at home that tasted as good as eating out! - 3/19/07
  • PENNYD
     This was really good. However, I used chicken broth in place of the vermouth and I found that at high heat, the broth totally disappeared in a matter of seconds. I added a couple more tble. of broth and tried it on some of the shrimp. We liked it best without the sauce. - 3/21/09
  • MAMMA_CHRISTINE
     Easy and SOO Good! - 6/11/08
  • CARNEY8
     The vermouth certainly is optional--and instead of butter, I've successfully used Olivio spread, which is made from olive oil ---no cholesterol!
    Try some diced avocado in the mix. Delicious! - 2/27/08
  • REDHATLADY2
     I made it but made a change to the recipe. I changed the vermouth to low sodium fish stock. I will definiely make this again. This was easy and tastes great, I paired it with whole wheat linguinie. - 2/27/08
  • MONICAD2
     This is easy to make and tastes wonderful! Great lemon zing. I paired it with some linguinie, but will try with rice the next time. My husband loved it too. I will definitely make this again. - 3/11/07
  • JANE41260
     I changed the vermouth to sherry and added some edible pea pods to the recipe- This will become a regular addition to our family menus. - 4/10/09
  • MOLS_CM
     I thought this was a decent recipe but was a bit disappointed with the amount of sauce made. I wonder if my husband just kept it on the stove for too long. Thanks! - 11/3/08
  • SULLYGIRL
     Yummy! Put it over some noodles! Wonderful! - 7/23/08
  • COLACEY
     Great Easy Recipe. I will definitely make this again. - 3/22/08
  • LOVEGOSH
     Very Good. I added some organic no salt seasonig for extra flavor, used roasted garlic instead of regular and also added some brussels sprouts to get my veggies in. - 2/27/08
  • PATRICIA441
     Nice combination was was easy to do . Definitely a keeper - 2/27/08
  • 2BFREE2LIVE
     I make this at least once every two weeks. Hubby loves it and low in calories. - 2/27/08
  • LLEEINIA
     So easy and every bit as good as eating out. - 2/27/08
  • HERCKLE
     Hats off to you, Dstenore! Fantastic recipe! I've fixed this twice now and it has become a keeper--a tried and true for us. Thanks for sharing :) - 6/11/07
  • COURTNEYX
     Loved it! Thanks. It was quick and easy! - 6/8/07
  • JUST_BREATHE08
     My absolute Favorite !!!!! - 3/19/07
  • CHARLEYGIRL5
     Absolutely delicious. I snuck(is that a word?) it by my husband. He loved it, and went for seconds. I still haven't told him it was a healthy version. That's our secret. I'm thinking of using the sauce for crab legs...Hmm,..Yumm.. - 2/4/10
  • WANTS2B1HOTMAMA
     i dont like vermouth so I used the cooking sherry as well. I also added onions, roasted garlic and dry basil. It was absolutely amazing!! My husband and kids all loved it as well!! Thanks for the idea! - 2/3/10
  • SSNEISCHEL
     We loved this. It was full of flavor. It's the first recipe I've used on Sparks. Hopefully the others will be this delicious. - 1/24/10



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