My husband and I absolutely love shrimp. But, we usually only get to eat it when we go to a seafood restaurant (which isn’t very often) because we think our son minght be allergic to shrimp. So, when dear son was invited to spend the night with a friend this weekend, my eyes lit up and I said “Oooooh, I can try that shrimp scampi recipe!” And I did. And it was amazing. I could eat it every day. And it is so easy.
We ate it on it’s own because we’d both eaten a pretty large lunch, but you could serve this over pasta for a more rounded meal.
First, thaw out about 1/2 pound of frozen, precooked shrimp (peeled and deveined) by running cool water over them for a few minutes. I chose to go ahead and take the tails off at this point as well (after I snapped this photo). But, if you like the look of the tails on, by all means…leave them on.
If you are going to serve pasta with the Shrimp Scampi, get that water boiling and start your pasta.
In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil. When butter is melted, add 1/4 onion, finely chopped.
Saute until the onions are almost tender, then add 2 cloves garlic, minced.
Cook another minute or two until the garlic is fragrant. Add the thawed shrimp along with 1/4 salt and 1/4 tsp pepper. Stir to combine and cook for 3-5 minutes over medium-high heat.
Add 5 tbsp chicken broth and cook for 2-3 minutes.
Finely slice about 4-5 pieces of sun dried tomatoes.
Add to pan.
Cook just until heated through – you don’t want to overcook the shrimp! Stir in the juice of half a lemon.
Stir in about 1 tsp dried parsley (OR 1 tbsp of chopped fresh parsely).
That’s it, my friends. You just make a low-point Shrimp Scampi! If you are serving with pasta, drain pasta and place in serving dish. Top with Shrimp Scampi. Grate a little fresh parmesan cheese over the top. I topped our dishes with a lemon slice for pizzazz, but that’s totally optional, of course.
Skinny Shrimp Scampi with Sun-Dried Tomatoes
Serves: 2 Points Plus Per Serving: 8 points alone (if serving over pasta, be sure to add those points!)
2 tbsp butter
1 tbsp olive oil
1/4 onion, finely chopped
2 cloves garlic, minced
1/2 pound frozen precooked shrimp, peeled and deveined
5 tbsp chicken broth
1/4 cup thinly sliced sun-dried tomatoes (about 4-5 peices)
1/4 tsp salt
1/4 tsp pepper
Half lemon, juiced – reserve other half for garnish
1 tsp dried parsley OR 1 tbsp fresh parsley, chopped
1/4 cup grated fresh parmesan cheese
Place shrimp in strainer and run cool water over until thawed, about 4-5 minutes. Place butter and olive oil in skillet and heat until butter is melted. Add onion and cook until onion is almost tender. Add garlic and cook untril fragrant. Add the shrimp, salt, and pepper. Stir to combine and cook for 3-5 minutes over medium-high heat. Add the chicken broth and cook another 2-3 minutes. Stir in the sun-dried tomatoes and cook just until heated through. Stir in the juice of half the lemon and the parsley. Divide between two serving dishes and top with fresh parmesan cheese.