This Lightened Up Shrimp Scampi is a simple pasta dish packed with shrimp and simmered in a lip-smacking garlic butter sauce then served over pasta. A restaurant-worthy pasta dish that takes less than 30 minutes from start to finish to make!
- 12 oz. dry linguine, angel hair, or whole-grain linguine
- 3 Tbsp light butter
- 2 Tbsp extra virgin olive oil, divided
- 5 cloves garlic, minced
- 1 lb. shrimp, raw, peeled, and deveined. I like to use X-Large shrimp or colossal shrimp.
- Kosher salt and pepper, to taste
- ¼ cup white cooking wine
- 2 Tbsp lemon juice, from 1 large lemon
- Fresh parsley, finely chopped
- Cook the linguine to al dente, according to the package instructions. Reserve ¼ cup of the pasta water and then drain the pasta. Set aside.
- In a large skillet, heat 3 tablespoons of the light butter and 1 tablespoon olive oil over medium heat.
- Add the garlic, and sauté until fragrant, about 30 seconds.
- Add the shrimp and season with salt and pepper.
- Cook on each side for 1 to 2 minutes, until just turning opaque and pink. Add the white cooking wine and bring to a simmer.
- Simmer for about 3 minutes, or until the wine reduces by about half and the shrimp is cooked through. Remove the shrimp from the skillet and set aside.
- Stir in the remaining 1 tbsp olive oil, lemon juice, parsley, and reserved pasta water into the skillet. Cook for another 2 to 3 minutes.
- Remove from the heat immediately, and toss with the cooked linguine.
- Serve warm topped with the shrimp and garnish with extra fresh chopped parsley.
Makes 6 ( 1 and 1/4 cup ) servings
8 W/W points per serving
Smart/points: GREEN/BLUE/: 8 smart/points per serving PURPLE: 4 smart/points per serving if using whole grain pasta
- Store leftovers in an air tight container in the fridge for 5-7 days.
Amount Per Serving: CALORIES: 344TOTAL FAT: 9gSATURATED FAT: 2gSODIUM: 850mgCARBOHYDRATES: 48gNET CARBOHYDRATES: 45gFIBER: 3gSUGAR: 2gPROTEIN: 19g