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Light & Lemony Scampi

A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, Massachusetts
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 pound uncooked shrimp (26-30 per pound)
  • 8 ounces uncooked multigrain angel hair pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup minced fresh parsley
  • Grated Parmesan cheese, optional

Directions

  • Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.
  • In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.
  • Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.
  • Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
Nutrition Facts
1 serving (calculated without cheese): 378 calories, 10g fat (3g saturated fat), 146mg cholesterol, 405mg sodium, 42g carbohydrate (3g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 1-1/2 fat.

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