|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 3g||9%|
|Total Sugars 1g|
|Vitamin C 9mg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shrimp scampi is part of the repertoire of classic Italian-American dishes I grew up with: fresh, garlicky and always a little oily, shrimp scampi needs good bread or pasta to soak up that delicious butter and olive oil. The best part about shrimp scampi is that it is quick and easy to make and it works perfectly as a holiday dinner.
Another tasty Italian dish is Spicy Italian Fra Diavolo.
1 pound shrimp
5 cloves garlic
2 tablespoons finely chopped parsley
1/2 teaspoon red pepper flakes
1 tablespoon unsalted butter
2 tablespoons olive oil
1/2 cup white wine
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon freshly squeezed lemon juice
Pasta, or bread, for serving
Steps to Make It
If you are serving the scampi with pasta, set the water to a boil and add a palmful of salt. When it boils, put a large saute pan on another burner and turn the heat on high.
Slice the garlic cloves as thin as you can.
Add the pasta to the boiling water and the butter and olive oil to the saute pan.
Sauté the garlic for a minute or so—do not let it burn—and then add the red pepper flakes.
Add the white wine and a little salt and let it boil furiously for 2 to 3 minutes, then add the shrimp.
Let the shrimp jump in the pan over high heat for 2 to 3 minutes, then turn them and add the parsley and the black pepper. Wait one minute and then mix well and turn off the heat.
The pasta should be done by now, so drain it.
Add the lemon juice to the scampi, then mix it with the pasta and serve at once. If you're going the bread route, just pour the scampi in a bowl and have at it.