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This low carb shrimp scampi features garlicky sautéed shrimp in a buttery white wine and lemon sauce is finished with parsley and Parmesan cheese. This delicious low carb Italian American dish cooks up in less than 15 minutes!

June is always a busy month. The kids are home from school and many of us have graduations and weddings to attend, and summer vacations to plan. Soon, we’ll be planing our best dishes for summertime potlucks , picnics, barbecues, and family reunions. What makes all of these occasions memorable? The food! So, let’s make each dish the best we can by using the best quality ingredients we can find. For some of us that may mean using organic produce, non-GMO products or grass fed meats. Since I do a lot of baking, the ingredient that I pay the most attention to is a good quality butter. Butter makes it better!

Lucky for me, it’s National Dairy Month and I received a cute little “Dairy Delight” package from Finlandia Cheese featuring some of their high quality imported butter and Swiss cheese. Their products arrived just in time to help me celebrate my son’s 8th birthday. We have a tradition in my house: not only do I make a scratch birthday cake on my children’s birthdays, but the birthday boy or girl gets to have whatever they want for dinner. This year, my son wanted shrimp!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:



4 tsp. olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4 lemon wedges


1. In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.

2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.

3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Makes 4 servings

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