- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 285
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 164 mg
- Sodium
- 470 mg
Shrimp scampi is a classic, but this version with harissa adds just enough spice to shake things up. Buy the best shrimp you can find, and it won't take much to make it taste fantastic!
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 285
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 164 mg
- Sodium
- 470 mg
Ingredients
Directions
- In a large skillet, add the olive oil and place over medium-high heat. Add the garlic and Fresno chile and sauté until fragrant, about 1 minute. Add the shrimp and shake the skillet to prevent the shrimp from sticking and to let them brown evenly. Sprinkle with salt and pepper. Cook for 1 to 2 minutes.
- Add the harissa, 3/4 teaspoon salt and plenty of black pepper. Deglaze with the wine and allow to cook out over medium heat, 1 to 2 minutes. Continue cooking another minute or so until the shrimp is opaque and cooked through. Let the wine reduce by half, another minute or so.
- Stir in the butter and swirl to melt into the skillet to emulsify the sauce. Stir in the cilantro, parsley and lemon segments. Serve with grilled crusty bread. Garnish with more fresh herbs.
