Shrimp Scampi

Shrimp Scampi

4.4 of 5 (114)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Shrimp Scampi calories by ingredient
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A delicious way to start a meal! A delicious way to start a meal!
Number of Servings: 4


    1 lb. jumbo shrimp, shelled and deveined
    2 tbsp unsalted butter
    1 tbsp minced garlic
    1/4 cup dry, white vermouth
    1 tbsp freshly chopped flat-leaf parsley
    1 tbsp freshly squeezed lemon juice
    1 tbsp grated lemon zest
    Kosher salt
    Ground black pepper


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.

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Member Ratings For This Recipe

  • Incredible!
    12 of 12 people found this review helpful
    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

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  • Incredible!
    7 of 7 people found this review helpful
    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

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  • Incredible!
    6 of 6 people found this review helpful
    Excellent! Also good with scallops! - 3/26/08

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  • Incredible!
    5 of 5 people found this review helpful
    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

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  • Very Good
    5 of 5 people found this review helpful
    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

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