Skip to main content

Shrimp Scampi

45 Minutes
4 People
A pan of shrimp scampi.


1 lb shrimp, cleaned and deveined
1/2 Tbsp extra virgin olive oil
1 Tbsp fresh minced garlic
4 cups cooked fettuccine

Wine Sauce
1 tsp extra virgin olive oil
1 Tbsp fresh minced garlic
1 Tbsp dry oregano
2 1/2 cups white wine, non-alcoholic
2 1/2 Tbsp cornstarch
3/4 cup vegetable stock
2 1/2 Tbsp chopped fresh parsley
1 tsp unsalted butter


  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 1/2 cup wine sauce and 3 cooked shrimp.


Calories 450
Protein 33g
Sodium 308mg
Carbohydrates 65g
Fat 6g
Fiber 5g
Cholesterol 176mg
Servings 4