1poundlarge shrimp, in their shells (I used peeled and deveined shrimp with tails on)
½cupextra virgin olive oil (I reduced to ¼ cup)
4large clovesgarlic, minced
2teaspoonfresh thyme leaves (I used ½ teaspoon dried)
¼teaspooncrushed red pepper flakes (I used a big pinch)
Coarse sea salt (I used Kosher salt)
¼cupflat-leaf parsley, coarsely chopped
Instructions
Rinse the shrimp, pat them dry and set aside.
In a skillet large enough to hold all the shrimp in a single layer, heat the olive oil over moderately high heat. When the oil is hot and shimmery, but not smoking, add the garlic, thyme, crushed red peppers and shrimp. Toss to coat with oil and cook, stirring occasionally, just until the shrimp are pink, about 5 minutes or so.
Remove the pan from the heat and with a slotted spoon, scoop up the shrimp, placing them in a warmed serving platter or to warmed individual plates.
Pour the sauce over the shrimp. Sprinkle lightly with coarse sea salt fresh parsley. Serve immediately.
Recipe Notes
WW Points calculation using only ¼ cup oil.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Patricia Wells Shrimp with Garlic, Oil and Hot Peppers (Scampi alla Veneziana)
Amount Per Serving (1 /4th recipe)
Calories 207Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Carbohydrates 3.6g1%
Fiber 0.4g2%
Protein 21.6g43%
* Percent Daily Values are based on a 2000 calorie diet.