Search Recipes

Enter Keywords or Ingredients:

Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
10" Saute Pan
Buy Now!
Chef's Tongs


Lemony Shrimp Scampi

1   tbsp (15 mL) olive oil
16   large uncooked shrimp (21-25 per lb), peeled and deveined
3   tbsp (45 mL) chopped fresh parsley
4   garlic cloves, pressed
1/4   tsp (1 mL) crushed red pepper flakes
1   cup (250 mL) dry white wine such as Sauvignon Blanc
4   tbsp (60 mL) butter (1/2 stick)
1   tsp (5 mL) finely grated fresh lemon zest
1/4   tsp (1 mL) coarsely ground black pepper
  1. Heat oil in All White Ceramic 10” Sauté Pan over medium-high heat 1-3 minutes or until shimmering. Add shrimp; cook 20-30 seconds per side or until browned. Add parsley, pressed garlic and pepper flakes. Cook and stir 5-10 seconds or until fragrant. Remove shrimp from pan; set aside.
  2. Using Chef's Tongs, carefully wipe out pan with paper towel. Add wine and butter to pan. Bring to a simmer and cook 3-4 minutes or until thickened. Add shrimp, lemon zest and black pepper; simmer 30 seconds. Serve immediately.

Yield: 2 servings

Nutrients per serving: Calories 470, Total Fat 31 g, Saturated Fat 16 g, Cholesterol 240 mg, Sodium 1010 mg, Carbohydrate 7 g, Fiber 1 g, Protein 20 g