Shrimp Scampi

Nutrition Information (per serving)

33 g
308 mg
65 g
6 g
5 g
176 mg

1 lb shrimp, cleaned and deveined
½ Tbsp extra virgin olive oil
1 Tbsp fresh minced garlic

Wine Sauce
1 tsp extra virgin olive oil
1 Tbsp fresh minced garlic
1 Tbsp dry oregano
2½ cups white wine, non-alcoholic
2½ Tbsp cornstarch
¾ cup vegetable stock
2½ Tbsp chopped fresh parsley
1 tsp unsalted butter

4 cups cooked fettuccine

  1. In a large sauté pan, briefly sauté shrimp in olive oil and garlic over medium heat for 5 minutes.
  2. In another sauté pan, add olive oil, and garlic. Sauté on medium heat for 1 minute. Add oregano and white wine and bring to a boil. Reduce heat to a simmer and let the sauce reduce by half.
  3. In a separate bowl, stir cornstarch and fish stock to form a slurry. Stir slurry in to wine sauce and bring to a boil until thickens. Remove from heat and stir in butter.
  4. Serve 1 cup cooked fettuccine with ½ cup wine sauce and 3 cooked shrimp.

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