My favorite go-to meal that everyone loves in our house is Shrimp Scampi. I think I like this dish more than anyone. On the rare occasion that we go out to dinner, shrimp scampi is my choice (if it's on the menu)!
What makes scampi so yummy? It's the butter of course and lots of it! Over the years the good dietitian that I am has used less and less butter. Years ago I may have used an entire stick of butter, now only about 2 tablespoons. The scampi tastes wonderful, but better for you.
I have made this recipe so many times that of course I never follow a recipe. Trying to actually think about the recipe to write it down for this blog post was tough. I am the kind of cook that puts a little bit of this and a little bit of that in. My husband has learned that I experiment and is not surprised at all when a recipe tastes different than the previous attempt.
This scampi recipe is made the same way each time (now anyway!), so it's a safe recipe to him. He doesn't need to worry at this point in time that I am going to experiment with the Shrimp Scampi recipe. I experimented enough in the past 15 years! This recipe has morphed from a Rachel Ray recipe from one of her cookbooks and the "recipe" one of our favorite beach restaurants uses. We, of course, don't have the exact recipe that the Hula Grill in Ocean City uses, however in their early days when the grill wasn't quite too busy we could watch the chefs cook all the dishes.
Of course, there is always a little bit of Jen in every dish. I just can't seem to follow a recipe exactly. I have always been a bit different!
Recipe
Lower Calorie Shrimp Scampi
Ingredients
- 24 each raw large shrimp peeled
- 2 teaspoons olive oil
- 3 cloves garlic peeled and minced
- 2 tablespoons salted butter
- ⅓ cup white wine
- 2 tablespoon Lemon juice
- ¼ cup fresh parsley minced
- ¼ cup Parmesan cheese grated
Instructions
- In a saute pan heat olive oil over medium heat.
- Add shrimp and cook until pink.
- Remove shrimp from saute pan.
- Add garlic and butter to saute pan, cooking for 2-3 minutes.
- Add in white wine and lemon juice.
- Simmer and reduce sauce by half.
- Add shrimp back into saute pan.
- Toss to coat shrimp with sauce.
- Place 1 cup of cooked spaghetti on three plates or into bowls.
- Top each cup of spaghetti with shrimp scamp mixture, dividing it evenly.
- Garnish with fresh parsley and grated Parmesan cheese.
allie @ Through Her Looking Glass says
Dear Jen - what a great and simple recipe! Your salmon is so pretty and pink! Love the wine in the sauce, gives so much flavor. Can't wait to try this delicious recipe!
Jennifer Lynn-Pullman says
Thank you Allie!
Allie says
I love how easy shrimp scampi is to make yet it looks so elegant. Beautiful pictures!
Jennifer Lynn-Pullman says
Thank you Allie!
Kelly // The Pretty Bee says
We are both on the shrimp team for this redux! Your scampi looks delicious!
Jennifer Lynn-Pullman says
I could eat shrimp everyday.
Dietitian Jess says
Can't go wrong with butter and garlic- they are the perfect match!
Jennifer Lynn-Pullman says
Butter and garlic makes everything yummy!
Emily @ Sinful Nutrition says
Those shrimp look like they're cooked perfectly! I feel like mine always turn to rubber since I tend to overcook them. 🙁
Jennifer Lynn-Pullman says
I always over cook fish. I had food related illness years ago from under cooked crab. I don't ever want to feel like that again!
reesa lewandowski says
This is a favorite of ours. I will have to try this recipe. Your photos are beautiful!
Deanna Segrave-Daly says
This is the kind of dish - seafood + pasta - that I could eat every night of the week. Now I'm craving shrimp!
Kristen Chang says
I'm all about shrimp these days! High in protein and quick to prep. Love this version of shrimp scampi that's lighter than the traditional cream-laden recipes.