Lightened-Up Shrimp Scampi
You can never have too many main course recipes, so give Lightened-Up Shrimp Scampi a try. One serving contains 223 calories, 19g of protein, and 5g of fat. This recipe serves 5 and costs $2.42 per serving. It is a good option if you're following a dairy free diet. 291 person have made this recipe and would make it again. Head to the store and pick up olive oil, dry white wine, fresh flat-leaf parsley, and a few other things to make it today. Many people really liked this Mediterranean dish. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 37 minutes. With a spoonacular score of 80%, this dish is good. Try Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi, Lightened-Up Shrimp Fettuccine Alfredo, and Lightened Shrimp Fried Rice for similar recipes.
Servings: 5
Preparation duration: 25 minutes
Cooking duration: 12 minutes
Ingredients:
1/4 teaspoon crushed red pepper
1/4 dry white wine
1/4 cup chopped fresh flat-leaf parsley
1 garlic clove, minced
6 black pitted and chopped olives such as Kalamata (about 1 tablespoon)
1 tablespoon lemon juice
1 1/2 tablespoons grated lemon zest
1/4 cup low-sodium chicken broth
1/4 cup multi-grain croutons, crushed
6 ounces multi-grain spaghetti
1 tablespoon olive oil
1/4 teaspoon salt
1 shallot, thinly sliced
3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
Equipment:
bowl
frying pan
Cooking instruction summary:
Cook the spaghetti according to package directions. Drain; set aside. Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat. Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.
Step by step:
1. Cook the spaghetti according to package directions.
2. Drain; set aside.
3. Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
4. Heat the oil in a large nonstick skillet over medium heat.
5. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute.
6. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
7. Transfer to a large bowl. Sprinkle with the crouton mixture.
8. Serve at once.
Nutrition Information:
covered percent of daily need
