Recipe for cooking shrimp scampi

Low-Fat and Low-Calorie Recipes :: Fish and Seafood

Shrimp Scampi

4 tsp. extra virgin olive oil
1 1/4 lb. med., shrimp, peeled (tails left on) and deveined
6-8 garlic cloves, minced
1/2 C. low sodium chicken broth
1/2 C. dry white wine
1/4 C. fresh lemon juice
1/4 C. plus 1 Tbsp. minced parsley
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4 lemon slices

In a lrg. nonstick skillet, heat the oil. Saut the shrimp until just pink, 2-3 min. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter, keep hot.

In the skillet, Mix together the broth, wine, lemon juice, 1/4 C. of the parsley, the salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp.

Serve garnished with the lemon slices and sprinkled with the remaining Tbsp. of parsley.

Makes approximately 4 servings.

Per servings: 184 Cal., 6 gm total Fat, 1 g Saturated Fat, 219 mg Cholesterol, 404 mg sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 24 g Protein, 58 mg Calcium

4 WW points per servings