Lighter Shrimp Scampi
(From Everyday Food) Scampi minus the butter and wine. Keep a bag of frozen (raw) shrimp in the freezer and you can have a quick and easy weekday meal on hand. (It just takes a few minutes to quick thaw the shrimp, follow the directions on the bag.) I always have a jar of minced garlic in the fridge and I often sub bottled lemon juice for fresh. I serve with steamed broccoli and a salad. You could also serve with a side of pasta, rice, or garlic bread.
- Ready In:
- 1 1⁄2 lbs large raw shrimp, peeled and deveined, tails left on, pat dry
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- coarse salt and pepper
- 1⁄4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- Set broiler rack 4 inches from heat.
- Place shrimp in a large broiler proof rimmed baking sheet. (I use a 9x13 glass baking dish.)
- Sprinkle with oil and garlic and season generously with salt and pepper. Add 1/4 tsp red pepper flakes. Toss to coat. Arrange shrimp in a single layer.
- Broil 3-4 minutes, until opaque throughout. Sprinkle with lemon juice, toss to combine. Serve immediately.
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WOW!! This is still on the stove waiting for dinner,it is great.I am having it over fettucinne and being on a diet did not want to add butter to it.I added Ken's lite balsamic vinaigrette dressing to the shrimp to cote the noodles.They were delicious before I added the dressing and still the same after.I will be using this one again and again.Thank you for posting it Pomtini.Oh,must add it is very easy to make.
Excellent recipe. I have added some parsley to it also, while marinating the shrimp in the mixture. I also placed the shrimp on skewers (going through the head and the tail, and grilling them. After I took them off the grill I had a small amount of melted butter I drizzled them with...Just a little for the flavor!