Who doesn’t love shrimp scampi? Butter, garlic, more butter…what’s not to like? I don’t usually count calories in what I cook-I’m more of the mindset of eating real food is better than eating the fake stuff that contains chemicals and other stuff you don’t want. So, eat the real butter but in moderation. Traditional scampi recipes call for a LOT of butter, wine and that adds up to a ton of fat and calories that you don’t really need. I love to take recipes and make them healthier. I promise you won’t miss the added butter and fat. And the best part is the whole thing took 15 minutes from start to finish! Perfect for a weeknight dinner , but looks fancy enough for company
I replaced traditional pasta with Quinoa pasta, a great source of protein and fiber. Check out some other healthier alternatives to traditional pasta here
1 pound large shrimp, peeled and deveined
1 Tablespoon Unsalted Butter
1 Tablespoon Extra Virgin Olive Oil
1 shallot, chopped
6 garlic cloves, minced
1/4 teaspoon crushed red pepper
1/2 cup low sodium chicken broth
Juice of one lemon
3 Tablespoons chopped flat leaf Parsley
Sea salt and Fresh Ground Pepper to taste
Place shrimp on paper towels to absorb any moisture. Season with salt and pepper. Set water for pasta to boil
Heat the butter and olive oil in a large skillet over medium heat. Add shallots and cook until softened, about 3-5 minutes. Next, add garlic and saute another minute. Place shrimp and saute until pink and flip. They will cook quickly so be sure to watch them so they don’t overcook. Total cooking time for the shrimp will be 2-3 minutes.
Add the chicken broth and lemon juice to the pan, scraping up all the yummy bits on the bottom of the pan. Bring to a simmer and let simmer for 3-4 minutes for flavors to combine. Add the parsley, check for seasonings. Add the pasta to the pan and Toss to combine
Would also be delicious served over Brown rice or quinoa!