Traditional shrimp scampi can have up to a half stick of butter in a supposedly 'light' sauce. Now trust me, I love butter and the big flavors that come with it, but I (along with the rest of the world) am trying to eat a little healthier especially with beach season coming up. This healthy twist on traditional shrimp scampi not only takes basically no time to make, but it cuts nearly all of the butter out but it packs HUGE flavor that will make even the pickiest pallet jump for joy. The recipe below is for two but I nearly ate all of it myself because it's that good! Enjoy!
Skinny Shrimp Scampi
Cook time: 12 minutes
1/2 pound of raw shrimp, deveined and tail-off
2 tsp extra virgin olive oil
4 cloves of garlic, minced
1/8 cup dried, chopped parsley
1/4 cup white wine (I used pinot grigio)
1/4 cup reduced-sodium chicken broth
1/8 cup lemon juice (about 1 lemon)
1/8 tsp salt
1/8 tsp fresh cracked pepper
1/3 tbsp unsalted butter
Preheat your oven to 200 and place an oven-safe plate in the oven.
Heat the olive oil in a non-stick skillet over medium heat. When hot, add in the shrimp and sautee for 3-4 minutes just until pink. Add in the garlic and cook for about 30-45 seconds - basically until you can really smell the garlic. Transfer the shrimp to the plate that's been warming in the oven and return to the oven to keep warm.
Add the parsley, wine, chicken broth, lemon juice, salt and pepper to the same pan that the shrimp was cooked in. Use a wooden spoon to scrape up the shrimp bits from the bottom of the pan and mix in with the other ingredients. Bring the sauce to a simmer and let it reduce by about half - about 6-8 minutes. Right before you remove the sauce, mix in the butter until fully melted.
Lay the shrimp over whole grain pasta and spoon the sauce on top. Voila!
Per Serving:
Calories: 186 | Carbs: 8 | Fat: 8 | Protein: 23
