Prep 30 mins
Cook 5 mins
An adaptation from The Italian-American Cookbook. The smaller the shrimp the longer the prep time! I learned that the hard way years ago when I was having guest for dinner and they arrived long before I was finished peeling and deveining the shrimp.
- 9.85 ml olive oil
- 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 3 clove garlic, minced
- 78.07 ml dry white wine (Sauvignon Blanc)
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- 59.14 ml fresh flat-leaf parsley, chopped
- 14.79 ml fresh lemon juice
- Heat oil in a large skillet over medium-high 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 lemon juice, toss well to coat.
- Cook 1 minute or until shrimp are done.
This recipe is just what I was looking for - a simple and light version of scampi! Just made it now so it's all ready for when we get back from the lake. Sauteed up some green beans the same way and will have it over brown and wild rice. Used cilantro because I didn't have any fresh parsley on hand and it gave it a nice zing. Thanks! Maybe I'll whip up some peach salsa to have with it too. Thanks!
Easy and delicious. Love that it's lower fat!
Awesome! My kids loved it! I made a mistake and didn't make enough juice to add angel hair pasta but even so this was soooo DELICIOUS! Even my daughter asked me in an uncertain voice "was this healthy?" Whoda thunk something tasting this good would NOT be bad for you!