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Pointsevenout / All my dishes 1 year, 2 months ago
Try these over a bed of rice or pasta. Rice or pasta not included in the caloric total. A John and Galina Mariani recipe adapted for Cooking Light 2004
Prep:5m Cook:5m Servings:4
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Pointseveno |
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sweetwords 1 year, 2 months ago said:
Ohhhh, I love shrimp scampi! BTW (ignorant question of the day), what makes it light?
pointsevenout 1 year, 2 months ago said:
It's the amount of calories and percentage of fat in the serving, for the most part. Here are the other specs:
Total FAT 5.2grams; sat 0.9g, mono 2.1g, poly 3.1g.
Protein 34.9grams.
Carbs 3.1grams.
Fiber 0.2grams.
Cholesterol 259mg.
Iron 4.5mg.
Sodium 546mg.
Calc 100mg.
Did you know scampi is a Venetian dialect word for a local prawn, rarely found in American markets. So Italian-American cooks use shrimp instead, cooking it with a little garlic.
asheats 11 months, 3 weeks ago said:
I'm making this tonight, I'll let you know how it turns out!!!
tigger3862 11 months, 2 weeks ago said:
OMG this was delish!!!!!! was easy to make, we made speg noodles and put it over them. will definatly make this over and over again!!
crazyq 8 months, 3 weeks ago said:
Thank you for a lighter version of a favorite dish! I had this with "Michael's Caesar Salad", and garlic bread. The family has asked me to make this meal a regular. Thanks again!
PS- You can't go wrong with fresh strawberries for dessert ;-)
gejr45 3 months, 4 weeks ago said:
We love shrimp scampi and can't wait to try this.