Shrimp Scampi Recipe
Shrimp Scampi Recipe photo by Taste of Home

Shrimp Scampi Recipe

Publisher Photo
Shrimp Scampi looks like you fussed, but it’s a snap to prepare. Lemon and herbs enhance the shrimp, and bread crumbs add a pleasing crunch. Served over pasta, this main dish is pretty enough for company. —Lori Packer, Omaha, Nebraska
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 3 to 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • Hot cooked angel hair pasta

Nutritional Facts

1 cup equals 395 calories, 30 g fat (11 g saturated fat), 177 mg cholesterol, 420 mg sodium, 9 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.
  2. Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta. Yield: 4 servings.
Originally published as Shrimp Scampi in Taste of Home October/November 2005, p19

Nutritional Facts

1 cup equals 395 calories, 30 g fat (11 g saturated fat), 177 mg cholesterol, 420 mg sodium, 9 g carbohydrate, 1 g fiber, 24 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp Scampi

AVERAGE RATING
   (82)
RATING DISTRIBUTION
5 Star
 (70)
4 Star
 (10)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 23, 2014

I just had to have a little more substantial pasta and used linguine. I could eat this stuff every day!!!

MY REVIEW
Reviewed Sep. 20, 2014

This is the best version of Shrimp Scampi I have ever had. This recipe is a keeper. Thank you Lori Packer for sharing this recipe. The only thing I did differently is add a half teaspoon of red pepper flakes before adding the cheese, bread crumbs and parsley.

MY REVIEW
Reviewed Sep. 4, 2014

Mom and hubby really liked it!

MY REVIEW
Reviewed Sep. 3, 2014

I made this just as the recipe called, except used a generous teaspoon of chopped fresh oregano because I have an abundance of it in my garden. I also used the thinner fetticini noodles because my husband hates angel hair pasta. The recipe was fabulous and will definitely be making this the next time all my children are home.

MY REVIEW
Reviewed Sep. 3, 2014

I have been making this one for years and it is one of my favorites. Nice, light version. Just the right amount of butter/oil. Now if I can only get the price of shrimp down...

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