This Italian “fast food” favorite gets a healthy makeover.

By: Jodie Shield, RDN

A delicious homemade dinner in 15 minutes and it’s under 300 calories – you’re not dreaming! My Skinny Shrimp Scampi recipe delivers big on taste in record time. Shrimp scampi is the Italians’ version of fast food, but it’s swimming in butter. I lightened up this traditional dish by cutting back on the butter and using olive oil and dry white wine to retain the rich, tart flavor. Trim prep time by using frozen, peeled and deveined shrimp; simply run them under cold water to thaw. I like to leave the tails on for an impressive plate presentation. Enjoy your scampi as is, piled on top of whole-wheat pasta, or with a slice of crusty bread. If you love shrimp, be sure to try my Roasted Shrimp Cocktail, New Orleans Shrimp Creole, and Guilt-Free Gumbo. You’ll also find them on my FREE app Eat Healthy Homemade Meals which you can download at iTunes and Goggle Play.

Skinny Shrimp Scampi

 4 servings


Preparation Time = 10 minutes

Cooking Time = 5 minutes



1 pound large (16-20 count) raw shrimp, shelled and deveined

2 tablespoons olive oil

2 tablespoons unsalted butter

4 garlic cloves, minced

½ teaspoon dried Italian seasoning

¼ teaspoon salt, optional

½ cup white wine

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

¼ teaspoon black pepper



  1. Heat a sauté pan on medium-high and add olive oil and butter. Once butter melts, foams up and subsides, add garlic, Italian seasoning, and salt if using. Sauté for one minute, or until you see edges of garlic just beginning to brown.
  2. Add shrimp and wine to pan; stir to combine making sure to coat shrimp. Spread shrimp out in an even layer in pan. Increase heat to high and let the wine boil vigorously for 2-3 minutes.
  3. Turn shrimp over, or toss so the cooked sides are mostly facing up; boil for another minute. Turn off heat; add parsley, lemon juice, and black pepper. Stir and serve.

Nutrition Information per Serving: 220 calories, 20 grams protein, 2.5 grams carbohydrate, 14 grams fat, 5 grams saturated fat, 197 milligrams cholesterol, 0 grams fiber, 817 milligrams sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(3) Readers Comments

  1. Hey there! I just wish to give you a big thumbs up for
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    • Jodie

      Thanks Bridgette! It is so easy, tasty and healthy! Stay tuned as I have an app coming out this fall with some of my all-time favorite recipes. Thinking about including this one. Any thoughts?


  2. Perfect dish to serve to medical students! I’m making this tonight! 😊

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