Comida Kraft
Recipe Box

Shrimp Scampi

Shrimp Scampi is rated 4.46218487394958 out of 5 by 119.
Prep Time
15
min.
Total Time
25
min.
Servings

6 servings, about 3/4 cup each

Herbs and spices elevate dinnertime to restaurant standards in this highly rated shrimp recipe. Our readers like it on rice or pasta—take your pick.

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What You Need

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Make It

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  • Mix dressing mix, juice, 1/4 cup water, 2 Tbsp. of the oil, parsley, garlic and pepper until well blended; set aside.
  • Heat remaining 2 Tbsp. oil in large skillet on medium heat. Add onion; cook and stir until tender but not browned. Add shrimp; cook 3 minutes or until shrimp turn pink, stirring occasionally. Stir in salad dressing mixture.
  • Bring to a boil on medium heat; boil 1 minute. Serve over hot cooked rice.

Serving Suggestion

Serve with your favorite green vegetable and a piece of fresh fruit.

Shrimp Sizes

The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.

Substitute

Prepare as directed, using GOOD SEASONS Cheese Garlic Dressing Mix.

Servings

  • 6 servings, about 3/4 cup each

Nutritional Information

Serving Size 6 servings, about 3/4 cup each
AMOUNT PER SERVING
Calories 210
Total fat 10g
Saturated fat 1.5g
Cholesterol 220mg
Sodium 710mg
Carbohydrate 4g
Dietary fiber 0g
Sugars 2g
Protein 24g
% Daily Value
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This recipe was ok. This recipe was ok. I thought it had way too much lemon. If I ever make it again I would use only a few tablespoons instead of a 1/4 cup. Changed a few things.. I used linguine instead of the rice, sub butter for some of the oil for cooking the shrimp, and also added some to the sauce to give it more flavor..used a little more garlic, and added some broccoli too. Also needed some salt. Next time I think I will use another shrimp scampi recipe, however my 7 year old daughter did like it and she is very picky.
Date published: 2009-03-15
Rated 4 out of 5 by from Replaced the shrimp with boneless, skinless CHICKEN tenders. Replaced the shrimp with boneless, skinless CHICKEN tenders. Made a double batch of the sauce (2 dressing packets), but only used 1/4 c. lemon juice, and 3 tbsp. of DRIED parsley. Served it over spaghetti, although any pasta would do fine. It was very salty- not too salty, but close. Next time I'll add more lemon (closer to the 1/2c. double batch amount), and perhaps more water and oil (I also used a bit of butter). Overall a great dinner, especially when served with a salad!
Date published: 2007-08-30
Rated 5 out of 5 by from Great HIT! Great HIT! I read all of the reviews so for that reason I did not add the lemon juice. My huband is the biggest fan of lemon. I added 1 tsbp of jalapeno instead. I also added butter to the olive oil before adding the onion. DELICIOUS!!! My husband loved it. Spicy and buttery, what else can you ask for!??!!! I will definetely make this dish again!!!
Date published: 2006-11-06
Rated 4 out of 5 by from This dish was really good. This dish was really good. I double the sauce because I poured it over bow tie pasta. Like the other comments, I agree with the amount of lemon juice you should put in it. 1/4 cup of lemon juice is way too much. I think 2 tablespoons of lemon juice would be just find. I will be making this dish again!
Date published: 2006-07-23
Rated 5 out of 5 by from I made this recepie and cut the lemon juice down to two Tablespoons. I made this recepie and cut the lemon juice down to two Tablespoons. I had lime wedge on the side for personal taste. I could not find the Good Seasons Garlic & Herb but did use Good Seasons Italian dressing packet mix. Will make this again and again....and it is healthy as well. Thanks!
Date published: 2006-11-22
Rated 5 out of 5 by from I make this recipe all the time. I make this recipe all the time. I also add bay scallops to it and I make a garden or vegtable rice insead of plain white rice with it and it is absolutly wonderful. If you want to make this recipe with shrimp and scallops add the scallops first because they take a little longer to cook.
Date published: 2008-02-27
Rated 4 out of 5 by from I thought that this recipe was not only very easy but also very delicious. I thought that this recipe was not only very easy but also very delicious. Quite suprised since a lot of online recipes that I have used throughout the internet usually do not measure up to their ratings. I did double the garlic and next time try to make more sauce for the rice.
Date published: 2004-03-15
Rated 1 out of 5 by from I thought that this would be good but my boyfriend and I couldn't eat two bites because the lemon... I thought that this would be good but my boyfriend and I couldn't eat two bites because the lemon juice was absolutely overpowering. It was a waste of shrimp! If you make this, make sure you use much less than 1/4 cup lemon juice and I think it will be fine.
Date published: 2006-01-30
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