Shrimp Scampi
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Shrimp Scampi

Submitted by: Barbara Dodson

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 6

An easy meal to prepare --- serve with your favorite BD-friendly pasta.


  • 2 lbs. shrimp, fresh, wild-caught
  • 3 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 c. bell pepper, red, fresh, organic
  • 8 garlic, fresh, organic
  • 1/2 c. wine, white, organic
  • 1/4 c. parsley, fresh, organic
  • 1/4 c. lemon juice, pure, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/4 tsp. black pepper, ground, organic
  • paprika, organic to taste


Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside. (I have also made this recipe without the gratin dishes; using a pyrex dish.) Melt butter in a small skillet over medium heat. Add chopped red bell pepper and crushed garlic; saute 2 minutes. Remove from heat; stir in dry white wine, minced fresh parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done. Serve with your favorite BD-friendly pasta (add 1 carb serving for each 1/2 cup of pasta).

Add a toss green salad for an easy dinner, fit for guests!

Leftover shrimp are excellent chopped on a salad the next day. I always make a few extra for my lunch the next day.