Shrimp Scampi

Servings = enough scampi butter for 8 servings | Serving size = 4 ounces shrimp with pasta

This recipe can easily be multiplied by 2 or 3. The roasted garlic keeps well tightly covered in the fridge for about 4 – 6 days. The scampi butter keeps well tightly covered in the fridge for about 2 days.

2 heads	whole garlic
2 tsp.	extra virgin olive oil

Preheat oven to 300°F.

Peel the outermost skin of the garlic only. With the bulb whole, turn on its side and slice 1/2-inch of the stem end off the garlic bulbs.

Pour the olive oil in the bottom of a heavy bottom sauce pan.

Place the garlic cut side down in the pan.

Cover and roast for 45 minutes until cloves are slightly brown at the cut end and soft throughout. Let cool.

3 cloves	roasted garlic
1/2 cup	light margarine (trans fat free)
1/4 tsp.	salt
2 Tbsp.	Italian parsley (minced)
4/ quarts	water
6 ounces	angel hair pasta
4 ounces (per serving)	large shrimp (peeled and deveined)

Mash the cloves of garlic with a fork in a small mixing bowl. Add the margarine, salt and minced parsley and blend together well. This is best done at least 2 hours before serving but overnight is fine.

When ready to cook preheat the oven to 400° F. Place a large non-stick skillet in the oven.

Place the water in a large stockpot over high heat. When the water begins boiling add the pasta and cook for about 8 – 12 minutes until just done.

When the pan in the oven is hot add 4 ounces shrimp and 1 tablespoon of the scampi butter per serving to the pan and return the pan to the oven. Cook for about 7 – 8 minutes. Remove and serve over the drained pasta.

Nutrition Facts

Serving size: 4 ounces shrimp with sauce and pasta

Servings: 4 | Calories 334

Calories from Fat 81

Amount Per Serving (% Daily Value)

Total Fat 9g (14%) | Saturated Fat 1g (4%)

Cholesterol 172mg (57%) | Sodium 383mg (16%)

Total Carbohydrates 33g (11%) | Dietary Fiber 1g (4%) | Protein 29g

Vitamin A 14% | Vitamin C 4% | Calcium 7% | Iron 24%