Shrimp Scampi is a deliciously healthy dinner that can be on the table in less than 30 minutes. Fresh shrimp are quickly sauteed with garlic and herbs then tossed with tomatoes, white wine & lemon juice and served over pasta. A light but filling dinner for busy weeknights.
You know how it is when you have eaten a little bit of every kind of meat and fish and just don’t know what to make for dinner? Well that is the way I felt last night and decided that maybe shrimp would be a little different as long as we didn’t grill it.
I thought about making Garlic Basil Shrimp or Rattlesnake Pasta but a look through my refrigerator made the decision for me. I had shrimp, tomatoes, a shallot, garlic, fresh parsley and, of course, some white wine (I mean who can do without white wine?). All those ingredients seemed to scream Shrimp Scampi and, since it’s a dinner we love, Shrimp Scampi it was.
This is a really quick & easy dinner and one that I fall back on quite a bit. It is healthy too with plenty of fresh tomatoes that are high in cancer-fighting antioxidants and shrimp, which is an excellent source of low-fat protein I mean how could you go wrong!
When I make my Shrimp Scampi, I always use my favorite non-stick pan, the T-fal Nonstick Fry Pan and, no, I am not being paid by T-fal to say any of this, I just love their pan. I love cooking in it so much that whenever we visit our timeshare I bring it with me. It cooks anything from eggs to main meals with no sticking and any utensils on hand can be used – even metal! It can be placed in the oven and cleaned easily in the dishwasher. What more could you want from a pan?!
I love serving this shrimp scampi over thin spaghetti but have also served it over quinoa and zoodles. Using zucchini or brown rice pasta makes this an excellent gluten-free meal too. When served with a side salad, it makes for a light but highly nutritious dinner.
Enjoy!
- 1 pound shrimp
- 1/3 cup butter
- 3-4 Tablespoons minced garlic
- 1 shallot, chopped
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/4 cup crisp white wine such as Sauvignon Blanc
- 2 Tablespoons lemon juice
- 1 large tomato, chopped into medium sized pieces
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
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Rinse shrimp, devein, remove tails and cut in half if using very large shrimp.
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In a large frying pan, heat butter over medium heat. Cook garlic and shallot for 2-4 minutes.
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Add shrimp, oregano, cayenne, wine and lemon juice and cook until shrimp are pink, about 1-2 minutes per side depending on size.
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Add tomatoes and parsley and cook another minute to bring tomatoes to correct temperature. Adjust seasoning to taste with salt and pepper.
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Serve over fresh pasta and garnish with parsley sprig and thin slice of lemon.
Wine Pairing: Don’t overpower the delicate flavors of this dish with a heavy and creamy Chardonnay but stick to a white wine that is light and crisp and complements the scampi‘s flavors such as Slingshot’s Savignon Blanc, Kris’ Pinot Grigio, an Australian dry Riesling or, for those of you that prefer red, a nice Rosé.
DON’T MISS A RECIPE!
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