Shrimp Scampi with Snap Peas
Shrimp Scampi with Snap Peas

Photo Credit

Getty Images

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 10 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 290kcal (15%)
  • 531mg (22%) Sodium
  • 28g Carbs
  • 2g Fiber
  • 6g (10%) Fat
  • 1g (5%) Saturated Fat
  • 1g Sugars
  • 26g Protein
  • 86mg (9%) Calcium
  • 4mg (21%) Iron
290kcal (15%)531mg (22%)28g2g6g (10%)1g26g1g (5%)
Note: To make a thinner sauce to serve over linguine instead of rice, increase chicken broth to 3/4 cup.


  • 1 tablespoon olive oil
  • 2-3 garlic cloves, minced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup shelled fresh or frozen sugar snap peas (do not defrost if frozen)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup vermouth or dry white wine
  • 1 tablespoon cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 2 cups cooked instant brown rice



1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 2 minutes, until soft. Add shrimp and peas and sauté 1 minute. Toss in oregano, salt and pepper and stir to coat. Add vermouth or dry white wine and simmer 1 minute. 2. In a separate bowl, dissolve cornstarch into chicken broth until smooth; add mixture to skillet. Simmer 2 minutes, stirring frequently until sauce thickens and shrimp are bright pink and cooked through. Serve scampi over rice.
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