1 1/4 pounds Large or Jumbo raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup - 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
Instructions
In a large nonstick skillet, heat the oil. Saute
the shrimp until just pink, about 2-3 minutes.
Add the garlic and cook stirring constantly, about
30 seconds. With a slotted spoon transfer the
shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon
juice, 1/4 cup of the parsley, the salt and
pepper; and bring it to a boil. Boil uncovered,
until the sauce is reduced by half.
Spoon the sauce over the shrimp.
I served this over Linguine, so I doubled all the
sauce ingredients and added about 1/2 cup of the
pasta water to thicken the sauce just a bit.
Serving
Suggestions
you can sprinkle some fresh chopped parsley and grated Parmesan if serving over pasta.
Originally Submitted
10/14/2014
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