Healthy Shrimp Scampi
This Healthy Shrimp Scampi is a good-for-you take on a classic: light, garlicky, zesty, and full of flavor. Ready in under 15 minutes, it's the perfect dish for weeknight-friendly dinners or easy entertaining.
Ingredients
- 2 ½ tablespoons olive oil divided
- 8-10 large cloves garlic minced or pressed; divided
- 1 lb raw deveined shrimp (25-30 count)
- ½ cup dry white wine Pinot Grigio, Sauvignon Blanc, etc.
- 3 ½ tablespoons lemon juice or the juice of 2 lemons
- 2 ½ tablespoons unsalted butter cut into ¼-inch cubes
- ½ teaspoon salt
- ¼ cup minced curly parsley plus more to garnish
- Angel hair pasta cooked according to package directions
- grated parmesan cheese to garnish
Instructions
- Heat 4 teaspoons of olive oil in a large skillet over medium or medium-high heat.
- Add the shrimp and half of the garlic to the pan. Sauté, stirring continuously for 1 ½- 2 ½ minutes, or until the shrimp starts to turn pink and opaque (but isn’t cooked through yet). Remove the shrimp from the pan and transfer them to a bowl.
- Heat the remaining olive oil in the skillet. Add the remaining garlic and cook, stirring continuously, for 1 minute, or until the garlic turns golden brown and fragrant.
- Add the white wine and lemon juice to the skillet, bring to a simmer, and cook for 2-3 minutes, or until reduced by half.
- Return the shrimp to the pan and add butter, salt, and curly parsley. Cook for 2-2 ½ more minutes, or until the butter is melted and the shrimp are cooked through.
- Season the shrimp with extra salt to taste and serve hot over angel hair pasta! Garnish with Parmesan cheese and minced parsley if desired to serve.
Notes
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: I don't recommend freezing, as shrimp can become chewy once thawed.
- Reheating: Warm gently in a skillet over low heat with a splash of broth or lemon juice to revive the moisture.
- Prep ahead. Once started, this recipe moves fast. Devein and peel the shrimp, chop the parsley, and mince the garlic before you begin to prevent burning.
- Watch the garlic. Garlic cooks fast in olive oil; aim for a golden color, not brown, to avoid burning it.
- Cook the shrimp just right. When first sautéing the shrimp, pull them off the heat once opaque and pink (instead of grey) to avoid a rubbery texture.
- Use quality wine. Choose drinkable wine over "cooking wine" like Pinot Grigio or Chardonnay–you'll taste the difference in the flavor.
- Finish with fresh garnishes. Brighten the flavor by topping the dish with a sprinkle of lemon zest, extra chopped parsley, or parmesan cheese before serving.
Nutrition
Calories: 274kcalCarbohydrates: 4gProtein: 23gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 201mgSodium: 432mgPotassium: 381mgFiber: 0.3gSugar: 1gVitamin A: 536IUVitamin C: 12mgCalcium: 94mgIron: 1mg
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