Shrimp Scampi in White Wine

In Italy, this dish was made with scampi—tiny relatives of the lobster. Italian immigrants to America adapted the recipe for shrimp. To keep either scampi or shrimp tender, cook them just until they turn opaque.

From Like Grandma Used to Make

Images from this article

Photo copyright © Michael Jensen, From Like Grandma Used to Make

javascript:void(0);

Photo copyright © Michael Jensen, From Like Grandma Used to Make

Makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 6 minutes

Ingredients
11⁄2 pounds fresh or frozen and thawed large scampi or  shrimp, peeled and deveined with tails left on
2 tablespoons butter or margarine
1⁄4 cup minced parsley
1 teaspoon dried basil leaves
3 cloves garlic, minced
1⁄4 cup dry white wine or nonalcoholic dry white wine
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper

Directions
1. Rinse scampi and pat dry. In a large nonstick skillet, melt the butter over moderate heat. Add the parsley, basil, and garlic and cook for 1 minute.

2. Stir in the scampi, wine, lemon juice, lemon rind, salt, and pepper. Cook, covered, for 4 to 5 minutes or just until the scampi turn opaque, stirring occasionally. Serve with lemon wedges.

Nutrition Information
1 Serving: Calories 149. Total Fat 7 g. Saturated Fat 4 g. Protein 18 g. Carbohydrate 2 g. Fiber 0 g. Sodium 380 mg. Cholesterol 177 mg.

From Like Grandma Used to Make

• • Christmas Entrees
• Christmas