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My wife came across this recipe a couple of years ago and suggested I try it since I love shrimp so much. It’s a very healthy version of shrimp scampi and it’s amazingly easy to prepare.
I tend to go for the surf and turf when we go out to a restaurant for dinner. Most restaurants prepare shrimp scampi in a lot of butter and white wine, where this recipe has no butter and cuts the white wine with low sodium chicken broth.
So give this one a try. You’ll be amazed at how easy it is to prepare, and how delicious it tastes!
Modified for a printable and Google friendly recipe format on 12/13/2012.
Ingredients
- 4 tsp olive oil
- 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
- 6-8 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup + 1 T minced parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 4 lemon wedges
Preparation
- In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
- In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
- Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
- Makes 4 servings
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Oh, this scampi looks amazing, Curt! Simple and delicious~
Thanks Liz. I was amazed at how good it was the first time I made it.
Thanks for dropping by Curry and Comfort. This shrimp scampi looks delicious. I love that it is healthy..it looks great without all the butter. I would definitely dig into this one any day.
You’re welcome. And thank you. The healthy factor was a big point for me too.
Wow, from the pictures, I wouldn’t guess that this is lightened at all. Looks amazing!
What great shrimp! My hubby loves scampi! I have a bag of shrimp I have been trying to figure out a recipe to make with them. Going to save this one for sure!
Curt – that looks fabulous! I like the lemon and olive oil instead of butter! Nicely done!
Looks wonderful. Will have to try this. Thanks for sharing.
I think it is smart to take a classic dish like that and modernize it. GREG
Thanks all. It is not only delicious, but healthy, and I really need that these days.
Thanks Greg, I agree.
love the recipe but have to ask… why tails left on???
The tails are left on for something to hold on to when you dip them and eat them. I realize you can just use a fork, but that is traditional.
In fact, there’s an art to removing the tail meat with your teeth.
You are killing me here. I am hungry and just saw this. YIKES! Looks awesome Curt!
Yum, delicious! Try adding some red chile flakes next time…I love the little kick it gives.
This shrimp scampi recipe allows for the true flavors of shrimp to be experienced.
I just made this for dinner – it’s delicious! Super easy and quick too. I’ve never been a fan of oily garlic shrimp – this is fresh and oh-so-garlicky. Totally YUM. Thank YOU!
Awesome, I’m very glad you liked it as much as I do!
What could you serve these with? Rice or veggie pasta? They look really yummy!!
Thanks! You could serve it with either. I personally prefer white rice, but that’s just a southern thing I think. A nice rice pilaf on the side would be really scrumptious!
Amazing!!! It must be very delious!
I just made this for my wife and I- total hit. We will definitely be making this again! Plus, having so much wine left over is always an A+ for me
Wow! I just made this for dinner. Must say this was amazing!
Thanks for the recipe!
Awesome, I’m always glad to hear it when someone is happy with what they find on my site. I almost reduced the amount of lemon, but decided to leave it alone. Sometimes it seems a bit too lemony when I make it.
Can i make it without the white wine?
The alcohol cooks off if that’s your concern. The white wine basically is what makes it a bit more healthy than the recipes with all the butter.
I don’t drink wine.
I’m new to cooking shrimp….Is this made using raw shrimp or frozen shrimp (already cooked)?
Thanks!!
Hi, welcome to the world of shrimp. I can’t get enough of it myself! This is defintely calling for raw shrimp. Just pull the shell off, rinse the shrimp, and they’re ready for cooking in the recipe.,
Thank you!!
You’re welcome. I went in and added “raw” to the ingredient list. It should have been that way in the first place.
My husband and I are going to stay in this Valenties day while the munchkins are at the church’s “parents night out” and were going to make this! I cant wait to try it!!!
Awesome! You’ll have to let me know how it turned out!
I too like Natalia will be going to stay in this Valentine’s Day and I will be going to make a special dinner for my Lady. After a special dinner we’re going to catch a movie. Hey, Curt any suggestions for picking the dry white wine? I should have mentioned that I normally don’t cook but with helpful recipes like this one, I get the confidence to start cooking.
Hey Carlos. You’ll find the correct dry white wine in the vinegar and dressing area of your grocery store. Any cooking wine will work just fine.
Thanks for your help Curt! Wish me luck that I find the dry wine & that my dinner comes out special like I want it to come out like. I’ll keep you updated. Thanks once again!
You’re welcome! And good luck. Just follow the directions, and you and your special lady will be very pleased!
Please don’t use the cooking wine from the grocery store! Loaded with sodium, might as well keep the butter! There are some brands that come in a six pack of small bottles (white or red wine). Google for a dry white and purchase that one, or just use one you like the taste of. I drink Chablis, so that’s what I use. It’s only half a cup, or leave out the wine and increase the chicken stock to one cup. Happy cooking!
Thanks Diane, that’s great advice. I’ll Google sodium content of cooking wines, and search for low or no sodium choices.
I made this for my husband & I tonight and it was delicious. I served it over fettuccine. For any WW folks it’s 10 points and that includes the fettuccine. Yum!
I made this tonight for my husband & I and it was delicious. I served it over fettuccine. For any WW folks it’s 10 points total! Yum!
Wow! This is by the far the best Pinterest dish I have ever made. Absolutely delicious!
Awesome! Very glad to hear you liked it so much!
This looked interesting and trying to watch the calories lately so I thought I’d give it a try, I had this over 1 cup of riced cauliflower (instead of rice or pasta) and it was fabulous! Plus everything added up, a full serving is only 256 calories with the cauliflower!
That’s a great idea with the cauliflower. I’ll bet broccoli would be great too! You can’t beat an awesome meal like that for only 256 calories!
Just made this for my husband and it went over really well! Thanks so much for the tasty, quick meal!
You’re welcome! It is pretty simple to make. Just the part while cooking the shrimp seems to move quickly, but once they’re cooked and removed, it’s a piece of cake!
A keeper! Delicious!!
Making this now with rice pilaf & roasted potatoes. Super excited to eat it & I feel good serving it to my family because its not loaded with fat. Thanx for the recipe!
You’re very welcome. Enjoy!
I’m not a shrimp eater but my family likes it & normally only get it when we go out to eat…I bought a bag of devined, detailed frozen shrimp at a warehouse store with the intention of trying to make it for them but I have no idea what to do with it. I like this healthy version recipe & wanted to see what you thought about me trying it with the frozen stuff I have.
Hi Jessie. As long as the shrimp is raw, you can use it. Just thaw the shrimp out and pull the shells off. You can remove the tails if you want, or leave them on as instructed. The tails are left on basically as a way of holding on to the cooked shrimp while eating.
I typically always use the frozen stuff too, as getting fresh is more expensive here in Wisconsin.
Try it over spagetti squash!
Sounds good, will give it a try. It is great that you took out some of the fat by removing the butter, but remember shrimp itself is high on cholesterol and if you do use “cooking wine” you are increasing the sodium tremendously. Still looks good to have on occasion. Thanks for sharing!
Fresh or dry parsley?
I always use the dried parsley, but I’m sure fresh would be much better.
Just made this with shrimp and scallops. When I told my husband this was not made with butter, he couldn’t believe it. Thanks for sharing this recipe.
You’re welcome. I know every time I make this for company, they’re always impressed and looking for seconds.
I think this would taste great however, i’m not a fan of mixing land and sea flavors so I take the shells of the shrimp, place in a pot of water, add a diced onion, bring to a low boil then turn off heat for a nice light shrimp stock. i will then add this stock to my shrimp with white wine and serve. lemon is a good alternative to salt if you want to cut down.
I made this last night and the most difficult thing was to prep the shrimp, so it is an easy recipe. I doubled the sauce ingredients so I could serve it with a pound of angel hair pasta. It worked well!
Hi Diane, that’s awesome! I’m glad to hear it worked out for you. I’m about due to make this again myself. I love this stuff.
Wow, Terrific recipe! I put it over gluten free noodles, delish
Thanks Kristin.