Lemon Pepper Shrimp Scampi

Recipe

Main Dish
Lemon Pepper Shrimp Scampi

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Pasta topped with shrimp, cherry tomatoes, parsley, and freshly cracked black pepper

User Rating

3.58 out of 5 stars
Rate it:
67 ratings

Recipe Data

4
Servings
15min
Prep
25min
Total

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    Description

    Peeling and deveining shrimp sounds harder than it really is. Grab the shrimp legs and pull them off along with the outer shell. Then, make a shallow cut on the back of the shrimp and pull out the dark vein with the tip of your paring knife. It's that easy!

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    8 oz.Hy-Vee omega-3 multigrain angel hair pasta
    1 lbs.fresh (16-to-20-ct.) shrimp
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste
    1 tbsp.Gustare Vita olive oil
    4 clove(s)garlic, minced
    c.dry white wine
    2 tbsp.fresh lemon juice
    1 ½ tbsp.Hy-Vee unsalted butter
    1 c.cherry tomatoes, halved
    2 tbsp.fresh Italian parsley, chopped

    Things To Grab

    • Paper towels
    • Large skillet

    Directions

    1. Prepare pasta according to package directions; drain, reserving 1 cup of the pasta water.
    2. Meanwhile, peel, devein and rinse shrimp; pat dry with paper towels. Season shrimp with salt and pepper.
    3. In a large skillet, heat olive oil over medium-high heat. Add garlic and shrimp; cook and stir for 2 to 3 minutes or until shrimp begin to turn pink. Transfer shrimp to a plate. Add wine, lemon juice and reserved 1 cup pasta water; cook and stir 1 to 2 minutes until reduced in amount by half. Stir in butter. Return shrimp to skillet. Stir in cooked pasta, tomatoes and parsley. Heat through.

    Nutrition facts

    Servings

    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 155mg
    • Sodium: 650mg
    • Total Carbohydrates: 43g
    • Protein: 26g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 20%
    0%
    Iron 15%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Health 2014.