In the warmer months (which here in the south is 9 months out of the year), I love fresh, light, yet flavorful dishes! My Skinny Shrimp Scampi is one of those dishes. Garlic, lemon, wine, shrimp and pasta…it comes together in 15 minutes, healthy and good for any night that you need to get dinner on the table pronto!
My inspiration for Skinny Shrimp Scampi came from one of my all-time favorite blogs, Pinch of Yum. Lindsay’s 15 Minute Shrimp Scampi caught my attention and I wanted to give it a try in true Becky’s Best Bites’ way…
Start with 4 cloves of garlic and some chopped cilantro. I L-O-V-E cilantro…think I could put it in anything!!
Boil your pasta of choice (whole wheat, gluten free) until it is al dente and set aside. Reserve 1/2 cup of the starchy cooking water before you drain the pasta. This will help our sauce come together later.
Saute the shrimp in a bit of olive oil & garlic. Then season with crushed red pepper flakes, sea salt and pepper. Add the butter and wine and let it simmer until reduced by half. Add the lemon juice and zest and let it all simmer together for 1-2 minutes. Add the shrimp mixture to your pasta. Add the reserved starchy cooking water and cilantro. Toss to combine. Add the parmesan cheese and you are ready to eat! Man this Skinny Shrimp Scampi was so good that I forgot that it was SKINNY:)
- 1 tablespoon olive oil
- 1 lb. raw shrimp, shells and tails removed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 2 teaspoons crushed red pepper flake (according to taste)
- 4 large cloves garlic, minced or pressed
- 1 tablespoon butter
- 2 tablespoons white wine
- 1 tablespoon lemon zest
- Juice of 1 lemon
- 8 ounces uncooked spaghetti noodles (whole wheat or gluten free)
- a handful of fresh chopped cilantro
- salt and pepper to taste
- 2 tablespoons Parmesan cheese
- Boil pasta according to package instructions for al dente then drain it (reserve ½ cup of the starchy cooking water before you drain) and set the pasta and the reserved water aside.
- In a skillet over medium-high heat saute the shrimp in the olive oil and garlic. Stir and cook for 3-4 minutes or until the shrimp are bright pink in color. Season the shrimp with crushed red pepper flakes, sea salt and pepper.
- Add the butter and wine and let it simmer until reduced by half. Add the lemon juice and zest and let it all simmer together for 1-2 minutes. Add the shrimp mixture to your pasta. Add the reserved starchy cooking water and cilantro. Toss to combine. Add the Parmesan cheese and serve.