By Mayo Clinic Staff

Dietitian's tip:

Scampi traditionally refers to large shrimp that have been covered in garlic oil or butter and broiled. Here the shrimp are sauteed in a small amount of olive oil and tossed together with shallots, lemon juice, and brandy or sherry.

Number of servings

Serves 6


    8 ounces uncooked spaghetti
    1 tablespoon olive oil
    2 pounds large shrimp, peeled and deveined
    1 tablespoon minced garlic
    1/4 cup chopped shallots or green onions
    2 tablespoons lemon juice
    2 tablespoons brandy or sherry, optional
    1/4 cup chopped parsley
    1/4 teaspoon salt
    Ground black pepper, to taste
    4 tablespoons trans fat-free margarine


Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook according to package directions. Drain the pasta thoroughly.

While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque, about 2 minutes longer. Transfer to a bowl and keep warm.

Add garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add lemon juice, brandy or sherry if desired, parsley, salt, and pepper. Remove the saucepan from the heat and add margarine and cooked shrimp. Toss until shrimp are coated with sauce.

Divide pasta among warmed individual bowls. Top each serving with shrimp and sauce. Serve immediately.

Nutritional analysis per serving

Serving size: 1 cup pasta shrimp

  • Total fat 11 g
  • Calories 370
  • Protein 36 g
  • Cholesterol 264 mg
  • Total carbohydrate 31 g
  • Dietary fiber 2 g
  • Monounsaturated fat 4 g
  • Saturated fat 5 g
  • Added sugars 2 g
  • Sodium 374 mg
  • Trans fat 0 g
Feb. 18, 2015