Shrimp Scampi



Serving size

4 ounces shrimp with 2 ounces pasta
30 Minutes

This recipe can be easily be multiplied but does not make very good leftovers.

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots

Shrimp Scampi


4 clove Garlic, raw (minced)
2 Tbsp. Unsalted butter
1/4 tsp. Salt
1 Tbsp. Fresh parsley (minced)
4 quart Water
4 ounce Whole wheat Angel Hair (or gluten-free pasta)
8 ounce Shrimp, raw (peeled and deveined)
4 Tbsp White wine


Place the garlic, butter, and minced parsley in a small bowl and blend together well. This is best done at least 2 hours before serving, but overnight is fine (and might be even better).

Place the water in a large stockpot over high heat.

When the water begins boiling, add the pasta and cook for about 8 - 12 minutes (or according to package directions) until just done.

After the pasta has been cooking for about 3 - 4 minutes, place a large skillet over medium high heat.

Add the scampi butter, and when it melts, add the shrimp.

Cook for about 4 minutes, tossing occasionally.

Add the white wine and continue to cook the shrimp, tossing occasionally.

Cook for another 4 minutes. If the sauce reduces too much and is too thick, add some of the pasta water one tablespoon at a time.

Drain the pasta and add it to the pan with the shrimp. Toss to coat, cooking for about one minute.

Serve immediately.

Serve this recipe with one of these vegetable side dishes.

Green Beans with Red Onion

Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…

Herbed Zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Parmesan Squash

Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers. Those with GERD might wish to use the GERD-Friendly Shrimp Scampi recipe instead.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is a low sodium recipe.

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