Greek Shrimp Scampi

Holly Clegg
  • Yield: 4 servings


1tablespoon olive oil
1tablespoon minced garlic
1/3cup chopped parsley
2teaspoons dried oregano leaves
2cups grape tomatoes, halved or 1 (28-ounce) can diced tomatoes, drained
1cup fat-free chicken broth
1 1/4pounds medium peeled shrimp
4cups fresh baby spinach
1tablespoon pine nuts, toasted
1/4cup crumbled reduced-fat feta cheese


  1. In large nonstick skillet, heat olive oil; sauté garlic 30 seconds. Add parsley, oregano, tomatoes and broth. 
  2. Bring to a boil, reduce heat, and simmer 10 to 12 minutes. Add shrimp; cook several minutes, until shrimp start to turn pink.
  3. Stir in spinach and continue cooking until spinach is wilted and shrimp are done, just a few minutes. Toss with pine nuts; sprinkle with feta cheese.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 206
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 213mg
  • Sodium 499mg
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 4g
  • Protein 27g