Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Parsley - the jewel of herbs, both in the pot and on the plate."
-Albert Stockli, Chef

The refrigerator light goes on...

Coating the shrimp with the scampi butter is the key to keeping them moist and plump. You might think that after 25 minutes in the oven they would be woefully overcooked, but this recipe was tested a few times and that is the optimum timing. Because the rest of the ingredients take time to cook and heat up, the shrimp steam near the end of the cooking cycle. The beans and carrots are tender but not overcooked, the shrimp plump and juicy, and the butter and wine combine for a sweet garlicky sauce.


Shrimp Scampi in Parchment

Servings: 2 | Serving size: 4 ounces shrimp with beans and veggies

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

4 tsp unsalted butter
1 clove garlic (finely minced)
1 Tbsp shallot (finely minced)
2 Tbsp parsley (minced)
2 tsp olive oil
1/4 tsp salt
fresh ground black pepper (to taste)
8 ounces shrimp (peeled and deveined)
1 15 ounce can no salt added white beans (drained and rinsed)
1 medium carrot (peeled and finely diced)
4 Tbsp white wine (divided)
2 sheets parchment or foil, 30 inches in length each

Cream together the butter, garlic, shallot, and parsley until well blended.

Add the olive oil, salt, and pepper and blend well.

Fold the shrimp into the scampi butter until it is well coated. Refrigerate until needed.

In another bowl, fold together the beans and carrots.

Preheat the oven to 400°F.

Fold the parchment (or foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place half of the bean mixture on each parchment paper.

Place half of the shrimp on top of each serving of the bean mixture. Use a rubber spatula to get all of the scampi butter out of the bowl and on top of the shrimp.

Place 2 tablespoons of the white wine over the top of each of the servings of shrimp.

Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the shrimp and beans inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 25 minutes.

To serve, place the pouches on individual plates and carefully cut open the pouches in an X. Be careful, as the steam will be hot! Serve still in the pouches.

Nutrition Facts

Serving size: 4 ounces shrimp with beans and veggies

Servings: 2

Amount Per Serving

Calories 508 Calories from Fat 141
% Daily Value
Total Fat 15g 25%
    Saturated Fat 3g 15%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 182mg 59%
Sodium 570mg 25%
Total Carbohydrates 51g 17%
    Dietary Fiber 12g 44%
    Sugars 7g
Protein 37g
Vitamin A 468% Vitamin C 28%
Calcium 22% Iron 46%
Vitamin K 91 mcg Potassium 1477 mg
Magnesium 150 mg