House Works: Shrimp Scampi

It's a new year, and you are probably looking for some new ideas for you next dinner with friends or family.

In this House Works, Chef Judy Gilliard joins us in the kitchen with another beautiful dish. You can "wow" your guests by making shrimp scampi.

Shrimp Scampi
Servings: 6
1 pound linguine, cooked al dente
1 pound shrimp
1 teaspoon butter
2 teaspoons olive oil
3 cloves garlic, minced or pressed
1/4 cup Italian parsley, finely chopped
1/4 cup white wine, or white dry vermouth
1/4 teaspoon salt and pepper
Juice of 1 lemon
Garnish with lemon wedges

Melt butter and oil together in sauté pan. Add garlic, sauté for one minute, and add shrimp. Sauté for one minute, add wine, lemon juice, salt, and pepper. Sauté quickly while sauce reduces and shrimp turns pink. Do not overcook. Sprinkle with parsley before serving. Serve over linguine. Garnish with lemon wedges.

Per Serving (excluding unknown items): 310 Calories; 3g Fat (10.1% calories from fat); 10g Protein; 57g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 73mg Sodium. Exchanges: 4 Grain(Starch); 0 Vegetable; 1/2 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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