Saturday, September 10, 2011

Lauren's Shrimp Scampi

Category: Fish and Shellfish
Difficulty Rating: Easy-Medium

This is a favorite of  my daughter, Lauren. She used to make it in high school, when she had a cooking column in the school paper. The red bell pepper and parsley makes it just a little bit makes it fresher, lighter tasting. Not easy, but not hard, either. Lotsa chopping, so it's Medium.
From "Cooking Light", 6 servings, 383 calories per serving (which is good for scampi).


2 lbs. large unpeeled or peeled shrimp
3 T butter
1 C chopped red bell pepper
8 garlic cloves, crushed
1/2 C dry white wine
1/4 C minced fresh parsley
1/4 C fresh lemon juice
1/2 t salt
1/4 t pepper
6 C hot cooked GF pasta (Barilla is a good brand)


If you have unpeeled shrimp, peel it, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. De-vein as you go (take the little dark vein on the back of each shrimpie off). Arrange 8 shrimp, cut sides up, in a shallow dish or pan or each of 6 gratin dishes ( I don't have gratin dishes, do you?). Set aside. Melt butter in a small skillet over medium heat. Add bell pepper and garlic; saute 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and pepper. spoon wine mixture evenly over each serving; sprinkle paprika over shrimp and broil 6 minutes or until shrimp is done. Serve on top of hot cooked pasta. Yield: 6 servings (8 shrimp per serving).

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