Ww Shrimp Scampi

"Eat shrimp scampi without the guilt! 4 points per serving."
 
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photo by teresas photo by teresas
photo by teresas
photo by teresas photo by teresas
Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2-3 minutes.
  • Add the garlic and cook stirring constantly, about 30 seconds.
  • With a slotted spoon transfer the shrimp to a platter, keep hot.
  • In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil.
  • Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp.
  • Serve garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.
  • Note: I have also added scallops to this with great results!

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Reviews

  1. karen in tbay
    Excellent - we didn't have any white wine so used mirin and sherry. After we ate the shrimp we cooked our herring fillets in the sauce - suppose it would be called poaching the fish and those were enjoyed by the whole family as well.
     
  2. TheGrumpyChef
    Oh so delicious! My first attempt at making shrimp scampi and no complaints! We even liked it better than what we have had at the restraunts. Served with whole wheat linguini and salad. Thanks for sharing.
     
  3. Erin R.
    Wonderful! I love shrimp scampi but don't love oozing butter from every pore after I eat it. This was delicious and very light tasting, perfect with homemade whole wheat noodles. I didn't have any wine so used extra chicken broth, and didn't have fresh lemon juice so used the napalm kind in the squeeze bottle. We also threw in some asparagus spears to use them up. Oh boy did we clean our plates. Husb agreed that we must make this again soon. Thanks a lot.
     
  4. RedVinoGirl
    I REALLY loved this one! Tasted just as good as the full fat version, without all the oil! I did not have fresh parsley and was stuck using dry but offset it with extra fresh ground black pepper. I served this over spaghetti and there was enough to coat 2 servings of pasta with the sauce from this dish. SUPER yummy! My 4 year old loved it! Thank you! UPDATE: I tried to double the sauce tonight to adequately coat 1 lb of pasta....didn't go so well. WAY too lemony! So, if you're thinking of doing the same, you could probably double the wine/broth but may want to think twice about doubling the lemon too. Loved it still!
     
  5. SugarJen
    Easy and delicious. I added a little bit of sugar and a touch of cornstarch to the sauce.
     
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Tweaks

  1. Pam-I-Am
    This was so delicious! The only thing I changed was to add fresh spinach instead of the parsley. I love shrimp scampi and this is a great "skinny" version of it.
     

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Thanks in advance to all who have tried my recipes.
 
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