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shrimpscampiandpastalightenedupwithlow sodiumchickenstock,wineandlemon
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5 from 5 votes

Shrimp Scampi

A quick shrimp recipe with lots of garlic, wine, lemon, and hot red pepper for heat! Shrimp scampi can be served with pasta. Keep it low-carb and serve with zoodles, cauliflower rice, or spaghetti squash!
Course Main Dish
Cuisine American
Keyword 15 minutes or less meal
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 6 servings
Calories 220kcal
Author Eileen xo


  • 6 cloves garlic, finely minced
  • 2 Tablespoon unsalted butter
  • 2 pounds shrimp, cleaned and deveined I remove the tails from the shrimp
  • 1 teaspoon red pepper flakes
  • ½ cup dry white wine
  • 1 large lemon, juiced
  • 1 ½ cups chicken stock, fat-free
  • ½ cups fresh parsley, chopped
  • 1 teaspoon fresh oregano, chopped
  • salt, to taste
  • ½ teaspoon ground black pepper


  • In a large skillet, melt unsalted butter.  Add minced garlic, saute for a minute. Be careful - garlic burns quickly!
  • Add the shrimp and saute until pink, about 3-4 minutes. Turn shrimp to cook both sides.
  • Once pink, remove shrimp to a plate. 
  • Increase the heat to medium-high, add white wine!  Cook about a minute, add lemon juice, chicken stock, red pepper flakes, and salt and pepper to taste. Reduce sauce to about half, about 2 minutes.
  • Once reduced, add back in the shrimp. Add fresh parsley and oregano. Check seasoning. Adjust if needed. Serve and enjoy!


Note 1: Serve with your favorite pasta, zoodles, riced cauliflower, spaghetti squash! 
Note 2: A great appetizer with some warm Italian Bread to dip into the scampi sauce.
  • all nutritional value is estimated. This can fluctuate due to portion size and ingredients.


Serving: 1serving | Calories: 220kcal | Carbohydrates: 3g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 391mg | Sodium: 1202mg | Potassium: 232mg | Fiber: 0g | Sugar: 0g | Vitamin A: 635IU | Vitamin C: 15.8mg | Calcium: 241mg | Iron: 3.9mg