Shrimp Scampi
#20277 - 09/11/03 07:37 AM
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One of the things I really miss is Shrimp Scampi (which is ironicly the first food I got my first IBS attack!  ) So I found this recipe and it looks pretty IBS safe, but wanted some opinions before I tried it tonight.
I think the amount of olive oil isn't that much, but I never know how much is too much.
Shrimp Scampi
2 tsp olive oil
4 medium garlic clove(s), minced
1 tsp dried oregano
1 pound shrimp, medium, peeled and deveined
1/4 cup wine, dry white or vermouth
2 tsp cornstarch
3/4 cup reduced-sodium, fat-free chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 oz uncooked linguini, cooked and kept hot
1/4 cup parsley, fresh, chopped
Heat oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
Dissolve cornstarch in chicken broth and whisk until blended. Add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.
Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.
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- Jennifer
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I was just thinking about shrimp scampi the other day! I will definitely have to try this. The 2 tsp olive oil sould be fine. It seems this recipe is about 5-6 servings, so really a serving hardly contains much.
Thanks for the recipe! 
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The serving size is 4.
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- Jennifer
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I made this last night. My husband kept telling me how good it is. The girls loved it too. Meike finshed her whole plate. Thank you.
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Ooh glad you liked it! I was going to make it Thurs night but didn't have time - but I will definately make it sometime this week.
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- Jennifer
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bought everything at the store to make this either tonight or Monday  I'll let ya know how it turns out!
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www.facebook.com/shell.marr
www.myspace.com/shellmarr
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