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Photo of Shrimp Scampi by WW

Shrimp Scampi

4
Points® value
Total Time
36 min
Prep
20 min
Cook
16 min
Serves
4
Difficulty
Moderate
Make this classic Italian recipe at home for a fraction of the fat. It’s fantastic, especially when served with bread or pasta to soak up the garlic-butter sauce.

Ingredients

Olive oil

1½ tsp(s)

Garlic

2 clove(s), large, minced

Shallots

1½ tbsp(s), finely chopped

White wine

2 fl oz, divided

Fresh lemon juice

1 tbsp(s), divided

Fresh parsley

2 tsp(s), minced

Fresh tarragon

1 tsp(s), minced

Fresh thyme

1 tsp(s), minced

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es), freshly ground

Salted butter

2 tbsp(s), at room temperature

Uncooked shrimp

20 oz, jumbo-size, shelled and deveined*

Instructions

  1. Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.
  2. In a small bowl, combine shallots, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).
  3. Preheat oven to 475°F.
  4. Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)
  5. Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.

Notes

Perfect for company, this dish looks great and is easy to prepare—especially when assembled in 4 individual oven-proof dishes. Make the butter ahead of time and have your shrimp already cleaned and on ice. When company arrives, just assemble the ingredients in a baking dish (or dishes) and pop in the oven.*You can leaves the tails on if you prefer.

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