Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers. Those with GERD might wish to use the GERD-Friendly Shrimp Scampi recipe instead.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"The air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb." -Alexandre Dumas

The refrigerator light goes on...

This is one of the easiest recipes and a great one to try if you don't feel very confident in the kitchen. The recipe is perfect for weeknight meals and even better for your dinner party. Simple to prepare and easy to put together at the last minute. 


Shrimp Scampi

Servings: 2 | Serving size: 4 ounces shrimp with 2 ounces pasta

Cooking Time: 30 Minutes

This recipe can be easily be multiplied but does not make very good leftovers.

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots

Shrimp Scampi, a GERD-friendly recipe from Dr. Gourmet


  • 4 cloves garlic (minced)
  • 2 Tbsp unsalted butter
  • 1/4 tsp salt
  • 1 Tbsp Italian parsley (minced)
  • 4 quarts water
  • 4 ounces whole wheat or gluten-free angel hair pasta
  • 8 ounces large shrimp (peeled and deveined)
  • 4 Tbsp white wine

Place the garlic, butter, and minced parsley in a small bowl and blend together well. This is best done at least 2 hours before serving, but overnight is fine (and might be even better).

Place the water in a large stockpot over high heat.

When the water begins boiling, add the pasta and cook for about 8 - 12 minutes (or according to package directions) until just done.

After the pasta has been cooking for about 3 - 4 minutes, place a large skillet over medium high heat.

Add the scampi butter, and when it melts, add the shrimp.

Cook for about 4 minutes, tossing occasionally.

Add the white wine and continue to cook the shrimp, tossing occasionally.

Cook for another 4 minutes. If the sauce reduces too much and is too thick, add some of the pasta water one tablespoon at a time.

Drain the pasta and add it to the pan with the shrimp. Toss to coat, cooking for about one minute.

Serve immediately.

Nutrition Facts

Serving size = 4 ounces shrimp with 2 ounces pasta

Servings = 2

Amount Per Serving

Calories 430 Calories from Fat 126
% Daily Value
Total Fat 14g 18%
    Saturated Fat 8g 38%
    Monounsaturated Fat 3.5g
    Trans Fat 0g
Cholesterol 215mg 71%
Sodium 440mg 19%
Total Carbohydrates 44g 16%
    Dietary Fiber 5g 19%
    Sugars 2g
Protein 31g
Vitamin A 12% Vitamin C 5%
Calcium 8% Iron 16%
Vitamin K 30mcg Potassium 600mg