Shrimp Scampi

shrimp scampi Entree
Shrimp Scampi
  • Prep 15 min
  • Total 15 min
  • Servings 2

Classic restaurant fare is super fast and super delicious. All you need is a few minutes, a skillet and some shrimp, garlic and olive oil for starters.


  • 1 tbsp (15 mL) olive or vegetable oil
  • 3/4 lb (375 g) uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1 medium green onion, thinly sliced (1 tbsp/15 mL)
  • 1 clove garlic, finely chopped
  • 2 tsp (10 mL) chopped fresh or 1/2 tsp (2 mL) dried basil leaves
  • 2 tsp (10 mL) chopped fresh parsley or 3/4 tsp (3 mL) parsley flakes
  • 1 tbsp (15 mL) lemon juice
  • 1/8 tsp (0.5 mL) salt
  • Grated Parmesan cheese, if desired


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  • 1
    In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.

  • Serve With: This succulent shrimp dish is good as is, and it's also delicious served over hot cooked rice or fettuccine.
  • Storage: Shrimp is very perishable. Store it uncooked in the refrigerator no longer than 1 to 2 days.
  • Success: Cook the shrimp only 2 to 3 minutes, stirring frequently. Shrimp will turn pink when done.

No nutrition information available for this recipe

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