Sunday, April 21, 2013

lightened up butter-less shrimp scampi

Here is a great weeknight recipe! Super flavorful, lightened up shrimp scampi! It comes together in about 20 minutes!  I promise you will not miss the butter!

Prep Ahead Plan:  Take the time to peel and devein the shrimp the night before and leave them in a bowl in the fridge.  Chop the parsley and garlic the night before too! That is really the most time consuming part of the whole recipe.

Lightened up Shrimp Scampi
adapted from the Weight Watchers

2 teaspoons olive oil
1 lb raw shrimp, large, peeled and deveined
2 tablespoons fresh lemon juice
1 teaspoon salt-free lemon & herb seasoning 
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cloves garlic, minced
¼ cup dry white wine or vermouth
3 teaspoons cornstarch
1 cup chicken broth
8 oz cooked linguine (I use Dreamfields)
¼ cup fresh parsley chopped (or 2 tablespoons dried)

 1.  Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Stir in  fresh lemon juice, lemon pepper seasoning and salt and pepper.
2.  Add shrimp and sauté until bright pink, stirring frequently, just a few minutes.
3.  Add wine and simmer about 1 minute.
4.  Dissolve cornstarch in chicken broth in a small cup and whisk until blended;
     add mixture to skillet and simmer 2 minutes, until sauce thickens.  If using dried parsley add it now (if using fresh, wait until serving).
5.  Add cooked linguini to the shrimp and scampi sauce mixture (if using fresh parsley, mix it in before serving).

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