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This dish traditionally in Italy was made with small, lobster-like crustaceans called scampi.  Now, it is more commonly made with shrimp, hence the name “shrimp scampi.”  It’s made with a simple sauce of mainly garlic, butter, lemon and white wine.


Shrimp are low in calories, a great source of protein and contain selenium, which is important for heart, immune and thyroid health.

Shrimp provide other essential nutrients, including B12, zinc, omega-3s and antioxidants.  Iodine also aids with thyroid health.


This dish is quick to prepare, about 20 minutes and can be served with spinach or over pasta.


Ingredients:  serves 4 people

·      1 ½ lbs of large or jumbo shrimp – tails on or off, as you prefer

·      10 cloves of sliced garlic cloves

·      3 tbsp Olive oil

·      ¼ cup of chopped scallions

·      ¼ cup of chopped Italian parsley

·      1 lemon

·      3 tbsp of unsalted butter

·      ½ cup of white wine

·      1 tbsp of red pepper flakes

·      4 cups of baby spinach

·      4 tbsp of seasoned breadcrumbs or panko – if desired

·      Sea salt to taste



·      In a large skillet with high sides, saute garlic in olive oil till lightly golden.

·      Add scallions and red pepper flakes and saute for 1 minute.

·      Add butter

·      Dry the shrimp with paper towels and put in the skillet.

·      Squeeze lemon, add white wine, chopped parsley and sprinkle with salt.

·      Cook until pink on both sides, it’s quick.

·      Add the spinach and toss for about one minute.

·      Plate and garnish with chopped parsley and lemon slices.

·      If you like, sprinkle toasted breadcrumbs on top for extra flavor.

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janet vitiello
janet vitiello
May 27
Rated 5 out of 5 stars.

A staple menu item, simple and freshly delicious.

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