Skinny Shrimp Scampi Pasta With a Kick Is a combination of two dishes that I have made several times. My Skinny Cajun Chicken Pasta and a shrimp scampi. I have put together lighter versions of these family favorites and my family really enjoyed them. And when I asked my dad what he would like for his birthday night supper, he said that he was torn between these two dishes, but he wanted to go with shrimp. So I thought I might try to combine the dishes.
I actually made two birthday suppers for my Dad’s 60th birthday. We had my sister and her husband joined us for Sunday night dinner, which was the day before his birthday. His choice for that evening’s menu was my mahi which you definitely should checkout here. My sister’s husband doesn’t eat fish so I put the same jerk rub on a piece of boneless skinless chicken breast for him. My jerk rub is very versatile and can be used on a variety of fish, chicken, pork chops, shrimp, scallops, etc. the list really goes on and on based on your preferences.
Skinny Shrimp Scampi Pasta With a Kick is certainly a lighter version of both a typical Cajun chicken pasta (usually lots butter and heavy cream are involved) and shrimp scampi (um…can you say a whole stick of butter? Yikes!). However it is a wee bit more sinful than the majority of my recipes. It was a special occasion, my dad only turns 60 once and so we deserved a treat 🙂
Shrimp have gotten a bad rap! Stories and articles have been circulating that these lovely lil critters aren’t the most healthful choice as a source of lean protein due to their high cholesterol levels. The same thing happen to the poor egg. All of the sudden it was as bad as eating a big ol’ bacon cheeseburger with a side of fries as it was to eat shrimp. If you believe that media hype, then I’ve got a big piece of “slightly swampy” land in southern florida to sell ya 😉
- 16 oz. 100% whole grain or gluten-free angel hair (Capellini) pasta
- 1 lb. large shrimp, peeled and deveined
- 1 tbsp. chipotle chili powder
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 2 tsp. coriander
- 1 tsp. crushed red pepper flakes
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 4 garlic cloves, minced or pressed
- ½ cup white wine
- 1 can (14.5 oz.) fire roasted tomatoes
- Juice of 2 lemon
- ½ cup Parmesan cheese, grated
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
- Pre-heat oven to 400 degrees
- Prepare pasta according to package directions, reserving ½ cup to 1 cup of the starchy cooking water. Keep pasta warm.
- Arrange shrimp in a single layer in an ungreased 9 x 13 baking dish. Season shrimp with chipotle chili powder, cumin, chili powder, coriander and red pepper flakes.
- In a medium sauce pan over medium heat, sautée the garlic in olive oil and butter until it begins to brown, approximately 3-4 minutes. Add wine and reduce by half. Add tomatoes and lemon juice and cook for 5 more minutes.
- Pour mixture over shrimp and top with Parmesan cheese.
- Bake uncovered for 10-15 minutes or until the shrimp turn pink and the Parmesan begins to brown.
- Toss shrimp with cooked pasta and just enough of the starchy cooking water to make the sauce the consistency that you desire.