Shrimp Scampi (Gluten Free & Lactose Free)

August 14, 2017

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1-2 lbs Peeled Deveined Shrimp (frozen or fresh)

1-2 Lemons Juiced (how lemony do YOU like it?)

1 cup Dry White Wine

8 oz. Can Baby Artichoke Hearts, halved

2 tbsp Capers (or as much as you would like)

1 Shallot, minced

5 tbsp Oil (expeller pressed grapeseed or avocado)

1 tbsp Butter or Butter Substitute (I use Organic Earth Balance)

2 Garlic Cloves, minced

2 tsp Dried Italian Seasoning

Handful of Grape Tomatoes

Salt & Pepper to taste


Place into a gallon zippie: Shrimp, juice from 1 lemon, 2 tablespoons oil, minced shallot, minced garlic, Italian seasoning, salt and pepper. Close bag. Place in the fridge to marinate for at least 2 hours.

Remove shrimp from the fridge. Gather the remainder of your ingredients. Pour 3 tablespoons of oil into a skillet. Heat on medium high heat until ripples form. Add your shrimp. Gently turn and stir until they just start to turn light pink.

Remove from the skillet. Add white wine and lemon juice.

Add one at a time: tomatoes, artichoke hearts, capers. If you prefer a little more sauce add more white wine and/or a ¼ cup unsalted chicken stock. Heat through.

Add shrimp back in to continue cooking for a 2-3 minutes.

Pour over prepared pasta. Toss and serve! Happy Eating!

Seasoning Option #2: Replace minced garlic and Italian Seasoning with1 heaping tablespoon of Wildtree’s Garlic Galore & 1tsp Wildtree’s Adobo Seasoning (Organic seasoning).

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