This Skinny Shrimp Scampi is full of flavor but not on fat and calories which makes it great for this time of year.
I don’t usually make New Year’s resolutions, mostly because I can’t ever keep them. I try for a couple of days and then it goes out the window.
I do try to eat healthier though and I love finding ways to cut back on calories but not on flavor. I can’t stand eating bland “diet” food! I prefer to recreate dishes at home instead of buying them at the grocery store or restaurant. That way I can control what goes in which makes it easier to cut back on calories, sodium and unwanted fats.
This skinny shrimp scampi will not disappoint you, I promise! Instead of cooking the shrimp in copious amounts of butter I replaced it with a small amount of olive oil. I use more garlic than most and I love the bright flavor of lemon so I used more of it as well. There is a small amount of white wine used in this recipe and if that is not for you just replace it with broth which will cut back on even more calories.
I chose to serve this over hot cooked whole wheat noodles to provide more nutrition. This would also be great over zucchini noodles. Top the whole thing off with some freshly chopped parsley and an optional dusting of freshly grated Parmesan cheese. YUM!! My whole family enjoyed this meal and all asked for more which makes me one happy mama! Looks like I will be making more of this skinny shrimp scampi very soon!
Skinny Shrimp ScampiPrint Recipe
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deviened
- 4 large cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine or chicken broth
- salt and pepper to taste
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Hot cooked whole wheat pasta
- Freshly grated Parmesan cheese, optional
Bring a large pot of water to boil and cook pasta according to directions.
Meanwhile in a large skillet heat olive oil over medium heat. Add in shrimp and cook until opaque and pink (about 4 minutes) Stir in the garlic, red pepper flakes, wine, salt and pepper. Cook for another 2 minutes.
Remove from heat and stir in the lemon juice and parsley. Serve over cooked pasta and top with optional Parmesan cheese.