Shrimp & Summer Vegetable Scampi
A summertime twist on a classic favorite! Best prepared with fresh garden vegetables. Serve with a fresh garden salad or gluten-free pasta as a side.
4-5 tablespoons butter
2 tablespoons olive oil
2 pounds extra-large / jumbo shrimp (16-20 count) – peeled and veined
1 cup of fresh tomato; seeded, peeled and diced
1/4 cup of green bell pepper, sliced thin
1/4 cup of red bell pepper, sliced thin
¼ cup of onions, chopped fine
4 garlic cloves; crushed
2 teaspoons Worcestershire sauce (Check label for allergens)
¼ cup of white wine
Juice of one lemon
5 chives, chopped
1-2 tablespoons fresh parsley, chopped (optional - for garnish)
Optional: 6 ounces gluten-free angel hair pasta or linguine (Check label for allergens)
In a large sauté pan, melt the butter, add in the olive oil, and sauté the shrimp until pink and cooked through – about 4-5 minutes. Remove from the pan and set aside on a plate – cover with aluminum foil to keep warm.
Without cleaning the sauté pan that the shrimp was cooked in, add the tomatoes, both types of the bell peppers, onions and the garlic. Add a bit more butter (or a bit of olive oil) if needed, and saute for about 4-5 minutes or until softened. Add in the Worcestershire sauce, wine, lemon juice and the chives. Add shrimp back into the sauté pan, stir and simmer for about 3 minutes more to heat and distribute flavors.
Serve as is with a tossed side salad; Or cook pasta according to package directions, and serve scampi over the cooked pasta.
Serve immediately.
Serves 4.
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