Lemon Cream Shrimp Scampi

posted in: Gluten-free, Seafood | 0

lemon-cream-shrimp-scampi

Where has this recipe been all my life? When I was growing up, we didn’t have a Red Lobster in my hometown. Whenever we visited cousins in Pennsylvania, we went to Red Lobster for dinner while we were there. I loved the shrimp scampi. This recipe reminds me of that, but much much better. I’ve made this twice now, the first time with creme fraiche and the second time with mascarpone. I prefer the creme fraiche, but they are both good. Both times, we just ate the shrimp on the plate with no pasta or bread. I would definitely recommend trying this over pasta, zucchini noodles, or with a crusty bread to dip with. Otherwise, you miss out on all the yummy sauce.

Lemon Cream Shrimp Scampi
Author: 
Recipe type: Seafood
Serves: 8
 
Ingredients
  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 pounds large shrimp-peeled and deveined
  • 1 tablespoon lemon zest
  • Salt and pepper
  • ½ cup vodka or dry vermouth
  • ⅓ cup creme fraiche or mascarpone
  • 2 tablespoons finely chopped flat-leaf parsley or 1 tsp dried parsley
  • 1 tablespoon fresh lemon juice
  • Crusty bread or over pasta
Instructions
  1. In a large skillet, heat the olive oil over medium-high. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the vegetables soften, 4 to 5 minutes.
  2. Add the shrimp and lemon zest; season with salt and pepper. Toss until the shrimp is pink and opaque in the center, 2 to 3 minutes.
  3. Add the vodka; toss 1 minute. Add the creme fraiche and stir until the sauce is smooth.
  4. Off the heat, stir in the parsley. Divide the shrimp among shallow bowls and drizzle with a few drops of the lemon juice. Serve with the crusty bread or over pasta.
Nutrition Information
Serving size:  Calories: 179 Fat: 5 g Saturated fat: 2 g Unsaturated fat: 1 g Trans fat: 0 Carbohydrates: 3 g Sugar: 1 g Sodium: 169 mg Fiber: 1 g Protein: 24 g Cholesterol: 180 mg
4 Weight Watchers Smart Points per serving

In a large skillet, heat the EVOO, four turns of the pan, over medium-high. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the vegetables soften, 4 to 5 minutes.

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Add the shrimp and lemon zest; season with salt and pepper. If you are not familiar with zesting, use a fine grater and grate just the yellow part of the lemon (zest). The zest has a strong lemon flavor, the white part is bitter, so you want only the yellow.

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Toss until the shrimp is pink and opaque in the center, 2 to 3 minutes. Add the vodka; toss 1 minute.

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Add the creme fraiche and stir until the sauce is smooth. Off the heat, stir in the parsley. Divide the shrimp among shallow bowls and drizzle with a few drops of the lemon juice. Serve with crusty bread or over pasta.

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