NO BUTTER SHRIMP SCAMPI
Makes 4 Servings
Did NOT figure P+ value for this*
4 TBSP olive oil@ 1 ¼ pounds medium raw shrimp, peeled and deveined
6 – 8 cloves of garlic, minced
½ cup low or no sodium chicken broth
½ cup white cooking wine
¼ cup lemon juice
1/8 cup minced parsley
salt & pepper to taste
In a large non-stick skillet, heat the oil. Saute the shrimp until just pink. Using a slotted spoon, transfer the shrimp to a platter and keep warm.
|The hardest part of this recipe is peeling and deveining the shrimp. UGH.|
In the skillet, combine the broth, wine, lemon juice, garlic, parsley, salt & pepper. Bring to a boil. Boil, uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp and serve over angel hair pasta or linguine.
MY SPIN: I have fresh garlic, but got lazy and used the jarred stuff.....which is just as good. I used a heaping tablespoon, but we love garlic! I served this over angel hair pasta.
*I did NOT figure up the P+ value for this recipe because it would depend upon how much pasta and how many pieces of shrimp you'd eat.