Scampi Adobo

READY IN: 30mins
Recipe by Shelby Jo

From Light & Tasty Aug/Sept. 2007. Originally submiteed by Laure LaClair of North Richland Hills, Texas.

Top Review by TexasKelly

Hubby & I thought this was good. I followed the directions exactly and did not sub anything, only I did add some thinly sliced shallot, and then I tossed everything with a small amount of cooked linguine. I used fresh mozarella, which was good for cooling down the heat of the chipotle, which I used a whole chili, as we like things very hot. All in all, this will go into my file of keepers, and we will definately make this again. Thanks for posting.

Ingredients Nutrition


  1. In a large nonstick skillet, saute the tomatoes, peppers, and garlic in oil for 2 minutes.
  2. Reduce heat to medium; stir in the shrimp, wine or broth, cilantro, lime juice, butter and salt.
  3. Cook and stir for 3-4 minutes or until shrimp turn pink.
  4. Remove from heat; sprinkle with mozzarella cheese.
  5. Garnish with lime slices if desired.

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