Total Time
40mins
Prep 20 mins
Cook 20 mins

A healthy twist on Shrimp Scampi, from Holly Clegg's a Trim and Terrific Louisiana Kitchen.

Ingredients Nutrition

Directions

  1. Heat margarine in large skillet and saute'shrimp until it begins to turn pink. Add garlic and green onion, cooking for 1 minute longer.
  2. Add chicken broth, tomato and seasonings. Cook about 5 minutes, or until shrimp are fully cooked and sauce has thickened slightly.
  3. Serve over rice or pasta.
Most Helpful

5 5

Wonderful light shrimp scampi recipe. Flavors and colors were great. First time making schrimp scampi and I will never make it another way. I used 1 pound 8 ounces frozen shrimp, dethawed, and enlarged the recipe accordingly. Perfect amount with one box of linguine. I also used dried parsely and it worked fine.

5 5

I used 3 tablespoons of minced garlic. Scampi to me is all about the garlic. This is a nice twist to the fattening scampi. I did use 1 tablespoon butter and 1 tablespoon olive oil. Skipped the salt. Added 1/2 lemon squeezed over just before sprinkling with parsley,(which I saved to use to just before serving). Thanks!

5 5

We liked this VERY MUCH, altho' my kids were quick to point out, "not as good as your's, Mom" (so nice that they are loyal!!! either that or good as suckign up!!!). :rofl: I made a few changes to accommodate my pantry. Butter, a whole head of garlic (we love it), two large yellow onions, no Tabasco at all, lots more broth (we like it a bit wetter), and only a smidgen of thyme---I couldn't get used to the idea of putting thyme in. Never thought of putting Worchestershire in before, nice touch! Also, didn't have a fresh tomato, so used some tomato sauce in the pinch and I LOVED IT in there. The color is wonderful!! Served it over--get this--ramen noodles (without the flavoring packet of course). Interesting arrangement. DD and I will scarf down the leftovers for lunch later this week. *Made for PAC Spring 08*