Lightened Up Shrimp Scampi

by jerseygirl on March 27, 2010 · 16 comments

I love shrimp scampi because it tastes so good and it is a nice quick dinner. It also goes great with a glass of white wine. The thing I don’t like is how the butter goes from my lips to my hips. So I decided to lighten a classic recipe up and substitute chicken broth for some of the butter. The pasta soaks up the sauce nicely and if you are a vegetarian, you can always use vegetable broth. Bon Appetite!

Lightened Up Shrimp Scampi

12 ounces spaghetti
2 TBS olive oil
1 pound large shrimp, peeled and deveined
4 large cloves garlic, minced
1 teaspoon crushed red pepper
1/2 cup dry white wine
1 cup chicken or vegetable broth

1/2 cup finely chopped fresh parsley
1 TBS butter

1. Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, according to package directions.

2. While spaghetti is cooking, warm olive oil in a large skillet over medium-high heat. Add shrimp, and cook for a minute. Add garlic, crushed red pepper, wine, broth and parsley. Simmer for 1 minute or until shrimp are fully cooked. Remove shrimp to warm plate keeping sauce in pan. Add butter to pan and stir until melted.

3. Drain pasta and add to pan with sauce. Add salt to taste. Toss well and transfer to serving plate. Top with cooked shrimp. Serve warm. Makes 4 servings.

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Julie March 28, 2010 at 12:17 am

Very nice, I'm definitely trying to lighten things up around here and this would be perfect.

Karen Harris March 28, 2010 at 7:07 pm

This scampi recipe looks great. I love the lighter preparation method. I've got a happiness award waiting for you at my blog. I've also made mention of your blog address so my readers can get to know you.

teresa March 28, 2010 at 9:37 pm

oh my gosh, this looks awesome! i can't wait to try!

Katrina March 28, 2010 at 11:16 pm

I love lightened up food that still tastes great!

kat March 29, 2010 at 10:07 am

Great idea!

The Japanese Redneck March 30, 2010 at 10:54 am

I like shrimp scampi, fried shimp, boiled shimp, sauteed shrimp….I think you're getting the picture now!

Maria March 31, 2010 at 1:23 pm

Great job on lightening it up!

THE ACTORS DIET April 2, 2010 at 2:26 am

i haven't had shrimp scampi in forever! my mom always ordered it in restaurants when i was a kid so i associate it with her.

just discovered your blog – i'm a jersey girl too! (bergen county)

Niki April 2, 2010 at 8:49 pm

This recipe looks so good, and i love that it's a healthier version on Shrimp Scampi!! 🙂

Karen April 3, 2010 at 10:38 am

This is perefect! I just bought some beautiful pink shrimp at Whole Foods, today.

Liz - Meal Makeover Mom April 6, 2010 at 11:02 am

Your recipe looks great. I'd love to make it. I might also try making it with Barilla Plus whole grain blend spaghetti to see if my family likes it!

Allie April 6, 2010 at 11:55 am

Looks yummy! I'll have to use the broth like you did instead of all the butter I use.

Stacey Snacks April 6, 2010 at 4:51 pm

I like this lightened up version….I never make it any more because of all the butta!
Great idea!

Jan April 15, 2010 at 4:06 pm

I have some shrimp in the fridge begging to be turned into something, looks like this could be the very thing. Thanks for the inspiration.

Kathy May 1, 2010 at 3:35 pm

Made this recipe the other night for dinner! Super yummy and I love the fact that the amount of fat has been cut back. My boyfriend found it to be a bit spicy, so I may cutback on the hot pepper flake next time:) Thanks for the inspiration!!!

Lynne L August 20, 2010 at 7:36 pm

GREAT recipe Lisa, excellent way to lighten it up and keep the flavor! I can't wait to try it!

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